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Summertime Peach Upside-Down Almond Cake

Summertime Peach Upside-Down Almond Cake

Peach Upside-Down Cake

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

Peach Upside-Down Cake

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.

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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

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Summertime Peach Upside-Down Almond Cake

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5 from 3 reviews

  • Author: Patty Price
  • Yield: 8-10 1x


Tree-Ripened peaches from the farmers market inspire a homemade peach-upside down cake.



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


To make the topping

  1. 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.
  2. Sprinkle on the brown sugar, evenly distributing it over the melted butter.
  3. Arrange the peach slices on top of the melted butter/sugar mixture in a circular pattern.

To make the cake

  1. Place the almonds and salt together in a food processor, process until finely ground, about 10-15 seconds, remove almond mixture.
  2. Whisk together the almond mixture, flour and baking powder in a medium bowl.
  3. In a large bowl whisk the eggs and sugar together until mixture thickens, about a minute.
  4. Slowly stir in the melted butter, combine well and add the sour cream, vanilla and almond extracts.
  5. Stir in the flour mixture until just combined, don’t over mix.
  6. Carefully place spoonfuls of cake batter over the peach slices and smooth the top.
  7. Gently tap the cake pan on the counter to settle the batter on top of the peach slices.
  8. Bake the cake until golden brown and a toothpick inserted in the middle comes out with a few fine crumbs attached.
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