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

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

Preheat your oven to 350°F (175°C). Place the butter in a 9-inch (22.5-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