Patty Price is easily distracted when it comes to cooking, so it’s no surprise that her original plan for some peaches was replaced by this great recipe.
By Patty Price
I walked away from the farmers market with a bag of luscious tree-ripened peaches, a treasured find of the morning. Fresh peaches, a favorite treat for breakfast, sliced to go on top of a bowl of oatmeal was the original plan but reading a cookbook recipe for peach upside-down cake distracted me and sent me into a different direction.
I’m easily distracted when it comes to cooking. Typically I try to take inspiration in all the different forms it comes to me. In this case should I have made peach jam, peach ice cream, peach upside-down cake, muffins, scones or all of the above? In all honesty I think that summer is a time for simple recipes especially when ingredients like fresh peaches are available. This week I am sharing a recipe for Upside-Down Peach Almond Cake which has been adapted from America’s Test Kitchen Light & Healthy 2011 Cookbook.
- 2 tablespoons(30 grams) unsalted butter
- ⅓ cup(60 grams) packed light brown sugar
- 3 large or 4 medium size peaches, peeled, pitted and sliced into ½" wedges
- ⅓ cup(50 grams) slivered almonds, slightly toasted
- ½ teaspoon sea salt
- 1 cup(120 grams) all purpose flour
- 1 teaspoon baking powder
- ¾(150 grams) cup granulated sugar
- ¼ cup(45 grams) packed light brown sugar
- 2 eggs, at room temperature
- 6 tablespoons(90 grams) unsalted butter, melted and cooled
- ½ cup(115 grams) sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- Place the butter in a 9"(22.5-cm) round cake pan and place in a preheated 350F(175C) oven for a few minutes to melt.
- Sprinkle on the brown sugar, evenly distributing it over the melted butter.
- Arrange the peach slices on top of the melted butter/sugar mixture in a circular pattern.
- Place the almonds and salt together in a food processor, process until finely ground, about 10-15 seconds, remove almond mixture.
- Whisk together the almond mixture, flour and baking powder in a medium bowl.
- In a large bowl whisk the eggs and sugar together until mixture thickens, about a minute.
- Slowly stir in the melted butter, combine well and add the sour cream, vanilla and almond extracts.
- Stir in the flour mixture until just combined, don't over mix.
- Carefully place spoonfuls of cake batter over the peach slices and smooth the top.
- Gently tap the cake pan on the counter to settle the batter on top of the peach slices.
- Bake the cake until golden brown and a toothpick inserted in the middle comes out with a few fine crumbs attached.