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