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
- Total Time: 1 hour
- Yield: 8-10 servings 1x
Description
This Summertime Peach Upside-Down Almond Cake features fresh, tree-ripened peaches atop a moist almond-flavored cake, creating a delightful summer dessert.
Ingredients
For the Peach Topping
- 2 tbsp(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 tsp sea salt
- 1 cup(120 grams) all purpose flour
- 1 tsp baking powder
- 3/4(150 grams) cup granulated sugar
- 1/4 cup(45 grams) packed light brown sugar
- 2 eggs, at room temperature
- 6 tbsp(90 grams) unsalted butter, melted and cooled
- 1/2 cup(115 grams) sour cream
- 1 tsp vanilla extract
- 1/4 tsp almond extract
Instructions
- Preheat your oven to 350°F (175°C). Place the butter in a 9-inch (22 1/2-cm) round cake pan and place it in the oven for a few minutes to melt.
- Once the butter has melted, remove the pan from the oven and sprinkle the brown sugar evenly over the melted butter.
- Arrange the peach slices in a circular pattern over the brown sugar and butter mixture, overlapping slightly.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- In a large bowl, beat the granulated sugar and eggs together until light and fluffy, about 2-3 minutes. Stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the egg mixture, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter over the peaches in the cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a serving plate and let it cool completely before serving.
Notes
- For best results, use ripe, juicy peaches.
- If fresh peaches are unavailable, canned peaches can be used as a substitute.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 55
If You Liked This Recipe, You’ll Love These
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- Sicilian Orange Cake
- Glazed Orange Pound Cake with Orange Zest
Frequently Asked Questions
Why does the recipe melt the butter directly in the cake pan inside the oven?
Step 1 places 2 tbsp (30 g) unsalted butter in the 9-inch (22.5 cm) round pan and puts it in the 350°F (175°C) oven for a few minutes to melt. This evenly coats the bottom of the pan, which is then immediately sprinkled with 1/3 cup (60 g) packed light brown sugar — the combination caramelizes around the peach slices and creates the sticky, glossy topping when the cake is inverted. 
What does the almond flour do in this cake?
The batter uses both all-purpose flour and almond flour (with slivered almonds also in the topping). The almond flour adds a fine, moist crumb and a subtle nutty flavor that pairs with the peaches — it also means the cake stays moist for the 3 days the notes say it keeps in the refrigerator.
Can I use canned peaches if fresh aren’t available?
Yes — the notes say canned peaches are a viable substitute when fresh aren’t in season. Drain them well before arranging in the 1/2-inch wedge pattern to avoid adding excess moisture to the butter-sugar base.
Thank you for this recipe, in perfect time for peach season!
35 minutes, thanks, Patty
What is the approx baking time?
Thank You
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.
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?
Delicious!!! Thx for sharing Patty!! Was a big hit!!! ( believe me, my friends are total food critics!!)
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:-)
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 :-)
That peach upside cake really looks delicious!
Thanks Sarah ;-)