Slow cooker peach upside-down cake

Method
Prep:30min  ›  Cook:2hr  ›  Extra time:20min drying  ›  Ready in:2hr50min 

1. Spread peach slices between several layers of kitchen roll and let dry, gently pressing occasionally and replacing any soaked paper, about 20 minutes.
2. Meanwhile, pour melted butter into the bottom of the slow cooker ceramic bowl. Stir brown sugar, cinnamon and nutmeg together in a bowl and scatter over the butter.
3. Arrange peaches in a tight layer over brown sugar. You may need to make a partial second layer to fit them all in.
4. Beat softened butter with caster sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract.
5. Whisk together flour, baking powder and salt in a separate bowl. Working in batches, stir flour mixture into egg mixture alternately with milk, beginning and ending with flour mixture. Mix batter until well combined. Spoon over peaches and spread evenly.
6. Drape pieces of kitchen roll over the top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a skewer inserted into centre of the cake comes out clean, about 2 to 2 1/2 hours.
7. Remove lid and kitchen roll. Using oven mitts, remove ceramic bowl from slow cooker and let cool 10 minutes. Run a knife around edge of cake and carefully turn out onto a serving platter.