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.
Summertime Peach Upside-Down Almond Cake
- Yield: 8-10 1x
Description
Tree-Ripened peaches from the farmers market inspire a homemade peach-upside down cake.
Ingredients
For the Peach Topping
- 2 tablespoons(30 grams) unsalted butter
- 1/3 cup(60 grams) packed light brown sugar
- 3 large or 4 medium size peaches, peeled, pitted and sliced into 1/2” wedges
For the Cake
- 1/3 cup(50 grams) slivered almonds, slightly toasted
- 1/2 teaspoon sea salt
- 1 cup(120 grams) all purpose flour
- 1 teaspoon baking powder
- 3/4(150 grams) cup granulated sugar
- 1/4 cup(45 grams) packed light brown sugar
- 2 eggs, at room temperature
- 6 tablespoons(90 grams) unsalted butter, melted and cooled
- 1/2 cup(115 grams) sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
To make the topping
- 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.
To make the cake
- 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.
That peach upside cake really looks delicious!
Thanks Sarah ;-)
I love peaches flavored simply with vanilla and almonds. It really makes the peach flavor shine. I would love a piece of this cake!
Thanks Laura :-)
Patty, this is one of my favorite recipes you shared. I can’t wait to make it as a special treat. You are quite an accomplished baker, and you do always inspire me. Congrats on winning the feature :)
Thanks Nancy:-)
Delicious!!! Thx for sharing Patty!! Was a big hit!!! ( believe me, my friends are total food critics!!)
i’m baking it now in a pan that is dark. Should I reduce the oven temp to 325? About how long might one guess this will cook to be that perfect golden brown with fine crumb hanging on to the toothpick?
I baked this one for third time and it is a winner. Thank you for the reliable recipe. My second time, I tried with pear and quince mixture instead of peaches and it worked too.
What is the approx baking time?
Thank You
35 minutes, thanks, Patty
Thank you for this recipe, in perfect time for peach season!