Peach Upside Down Cake is the perfect summer dessert. This treat is made with ripe summer peaches, caramel topping and melt-in-your-mouth almond-flour buttermilk cake.
Have I told you about my love affair with summer peaches? Seriously, the other day I was eating a peach after lunch and randomly said to my son “I’m so glad there are summer peaches in the world”. He looked at me like I was a little crazy and just shook his head.
When peaches are in season you’ve got to eat as many as you can, in as many ways you can think of.
Peaches and almonds are a natural pairing:
Peaches have an affinity with almonds since the middle of the peach pit has that bitter almond flavor. I added almond meal to the cake for tenderness and almond extract for flavor.
You can use slightly under ripe peaches for this recipe or you could even use frozen peaches. If you use frozen peaches with sugar added you might want to adjust the amount of sugar in the topping.
How to make a Peach Upside Down Cake:
See the recipe card for detailed ingredient amounts and instructions.
- Boil the peach juices with the sugar to form the caramel topping for the cake.
- Arrange the peaches on the caramel and place the pan in the freezer while you make the cake batter.
- Carefully pour the batter over the peaches. Try not to stir up the caramel too much.
- Allow the cake to cool for 10 minutes before turning out onto a serving plate.
More Peach Recipes
- Peach Dumplings
- Peach Mango Pie
- Peach Cheesecake
- Peach Crumb Pie
- Peach Shortcakes
- Peach Coffee Cake
- Peach Melba Cake
- Fried Peach Hand Pies
- Homemade Peach Ice Cream
If you love this recipe as much as I do, please consider giving it 5 stars.
Peach Upside Down Cake Recipe
- 4 peaches (peeled, pitted and cut into 8 slices each)
- 4 oz brown sugar (½ cup)
- ½ teaspoon almond extract
- 2 oz unsalted butter
- Toss 4 peaches (sliced) with 4 oz brown sugar and ½ teaspoon almond extract. Allow to macerate for 30 minutes to an hour. Line the bottom of an 8" square or 9" round pan with parchment paper or butter and flour the pan.
- Drain the peaches and set aside. Combine the peach juice with 2 oz unsalted butter in a small saucepan and bring the mixture to a boil. Allow to boil for 1 minute to thicken. Pour the warm caramel into the prepared pan. Arrange the peach slices onto the caramel. Place the pan in the freezer while preparing the batter
- Preheat the oven to 350 °F. Combine 1 large egg, 2 large yolks, ½ of the buttermilk and 1/2 teaspoon real almond extract in a small bowl and set aside.
- Sift 7 oz cake flour, ¼ teaspoon salt and 1 ½ teaspoons baking powder into a mixing bowl, add 8 oz granulated sugar and 2 oz almond flour. Run the mixer on low speed for 30 seconds to combine the dry ingredients.
- With the mixer running on low, toss 4 oz unsalted butter into the dry ingredients. Add the remaining buttermilk and turn the mixer to medium high. Mix for 2-3 minutes until the batter lightens in color and becomes aerated.
- Turn off the mixer and scrape the bowl and the beater. With the mixer running on low, add the egg mixture in two batches, scraping between addition. Remove the pan from the freezer and spread the batter over the peaches, being careful not to disturb the caramel and peaches.
- Bake until the center of the cake springs back lightly when pressed, or a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes.
- Unmold the cake while it’s still a little warm by running a paring knife around the sides of the cake and inverting onto a serving platter. If any caramel or peaches stick in the pan scrape them out with a small spatula and replace on the cake while still warm.
- Serve warm or room temperature.
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