Summertime Peach Upside-Down Almond Cake

I walked away from my local farmers market last week 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 things into a different direction.   I’m easily distracted when it comes to cooking. Typically, I try to take inspiration from all walks of life. In this case, should I have made peach upside-down cake or peach ice cream or peach jam 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. 

I won Spicie Foodies June YBR (Your Best Recipe) feature on Honest Cooking and submitted this slightly adapted post last week. It was pretty cool to see my name in lights on Honest Cooking.  I will be submitting a few recipes there every month.  So, with that said I’m sharing the following lightly sweetened simple recipe for Upside-Down Peach Almond Cake, adapted from America’s Test Kitchen Light & Healthy 2011 Cookbook.

Ingredients & Directions for Summertime Peach Upside Down Almond Cake
Preheat the oven to 350°F / 175°C

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″ thick wedges

For the Cake

1/3 cup(50 grams) slivered almonds, lightly toasted
1/2 teaspoon sea salt
1 cup(120 grams) all purpose flour
1 teaspoon baking powder
3/4 cup(150 grams) sugar
1/4 cup(45 grams) packed light brown sugar
2 large 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:  Place the butter in a 9″(22.5-cm) round cake pan and place in the 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 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 sugars together until mixture thickens, about a minute.  Slowly stir in the melted butter, combine well, 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, about 35 minutes.

Cool the cake for about 15-20 minutes.  Place a platter over the top of the cake, carefully invert the platter and cake.  Slowly remove the cake pan , allowing the cake to release from the pan.  Let the cake cool before serving on a favorite cake platter.  Serves 8-10.

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  1. I had to pick myself up off the floor after seeing this. OMG, I must make this. I had no idea you could do this with peaches. Did I tell ya I adore you? I really, really do. Thanks for sharing this one.

  2. Yum! This upside-down cake looks so delicious. Love the variation on the pineapple with the peach!

  3. you should make all the peach dishes you mentioned Patty! I thought of you when shopping for peaches at my fav grocery store. I still remember your delicious green tea pear upside down cake. This cake just made me itchy to bake!

    PS: Yes, I'm so proud of my herb garden Patty! It's like I've accomplished something that I have not before! :)

  4. This is such a perfect summer cake, just wonderful with all those peaches and I like the combination of the peaches and the almond cake, nice!

  5. Congratulations on your win, Patty! Peaches are one of my favorite fruits. They smell so sweet and yummy. They're just screaming, “summer is finally here” (well, for us Canadians anyways). Your cake looks and sounds wonderful and delicious. Keep up all the wonderful baking. Hope you're enjoying your summer!  

  6. congratulation on being featured in Honest Cooking. this cake is perfect for the summer, love when so many fruits are in season.
    Thanks for sharing Patty

  7. The cake looks so good! I'm always a bit hesitant to make “upside down” desserts (because I'm paranoid that the fruit at the bottom won't come out…) but I think I'll give this one a try.

    Can I replace the ground almonds with flour? (I'm allergic).

  8. Hi Kyleen, yes you can replace the ground almonds with flour and this cake just slides right out of the pan, no problem;-) Let me know how it comes out!
    Thanks, Patty

  9. Patty, this peach cake looks delicious, love the idea of almonds in the cake batter, what a great combination. The pictures are awesome as usual.
    Hope you are having a fantastic week :-)

  10. Hi Patty! This is my kinda cake with all the essential goodness, using seasonal summer peaches and almonds. Love the use of sour cream for the cake.

    I'm going to check out that cookbook you've mentioned. Sounds like a good one! ;)

  11. Patty, I love upside down cakes! So moist, moderately rich (which is perfect for my taste bud) and irresistible!

  12. What a coincidence Patty…Lora had just made a peach upside-down cake yesterday, come to think of it, when I saw it today, there was only a couple pieces left over.
    Your cake looks so moist, prety, and so delicious. As always, I love everything you make, and the recipes are so appreciated:D

  13. That cake is beautiful. I love fresh peaches this time of year. There are so many wonderful ways to use them. This recipe is definitely a winner…congratulations!

  14. So glad you were featured in Honest Cooking! You deserve it …that is exactly what you do! You know what? Incredible but I have the same blue dish!!

  15. This looks wonderful! I'll be making it as soon as I get a chance.

  16. Congrats on winning the YBR featured recipe for Honest Cooking! I look forward to seeing more of your creations there, too – welcome to the group :) Sorry for being so delinquent in my blog reading – I know I'd love this cake, pineapple upside down cake is one of my favorites.

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