• Place a Bain Maire (water bath) on a rack in the center of the oven and heat to 350°F.

Flan

• In the blender add the evaporated and condensed milk, eggs, cream cheese, and vanilla. Blend for two minutes.

Cake

• In a large bowl add water eggs and oil as directed on package. Mix until smooth.

Assemble

• Pour the cake batter into a well-greased bundt pan.
• Carefully spoon the flan mixture evenly over the top of the cake batter. The flan will sink to the bottom of the bundt pan as the cake bakes, like magic!
• Position the bundt pan in a Bain Marie (water bath) in the center of the preheated oven and bake for 60 minutes.
• Remove and place pan on a wire rack to cool. When cake has reached room temperature place the bundt pan in the fridge overnight.

Serve

• When ready to serve dip the bundt pan in hot water for 30 seconds before turning out on to a serving platter.
• Serve with fresh fruit or top with dulce de leche.
• Store cake in the fridge.

Cake

• Heat oven to 375°F. Grease and flour a 10 inch bundt or angel food cake pan.
• In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
• In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the sour cream, vanilla, and almond flavorings. Mix until smooth.
• Scrape the bowl then slowly add the flour mixture about a third at a time to the wet mixture scraping the bowl as you go.
• Toss the peaches with the remaining ¼ cup of flour and the cinnamon. Scoop a third of the batter into the pan (batter will be thick), then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.
• Place in the oven and reduce the temperature to 325°F. Bake for 60-80 minutes, or until a toothpick or wooden skewer inserted into the center of the cake comes out clean.
• Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely before glazing.

Glaze

• Combine the orange juice and sugar in a small sauce pan, bring to a boil and then reduce to a simmer. Simmer for 7 – 10 minutes or until reduced by one-half and syrup like.
• Remove from heat and allow to cool for 10 minutes. Add the Grand Marnier, and spoon the warm glaze over the cake allowing it to run down the sides and soak in.

Icing

• Whisk together the powdered sugar, almond extract, and heavy cream.
• Drizzle the icing over the top of the cake using a spoon, or pipe on using a plastic bag with the corner cut off.
• Top with slivered almonds while the icing is still wet.