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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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