Ripe summer peaches, caramel topping and melt-in-your-mouth almond cake come together in the perfect summer dessert; Peach Almond Upside Down Cake.
Have I told you about my love affair with summer peaches? Seriously, the other day I was eating a peach after lunch and just looked at my son and said “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.
What can I say? Our fruit share from North Star Orchard is one of the simple joys of my life. From August until November I open that bag of fruit each week like a kid on Christmas morning. This year we’ve been lucky with the peaches. So I made this lovely little Peach Almond Upside Down Cake last week when I had a bunch of peaches that were ripe and ready to eat.
The cake part of the recipe is a variation on the basic buttermilk cake that I use for Apple Upside Down Cake and Blueberry Crumb Cake. 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 probably even use frozen peaches. If you use frozen peaches with sugar added you might want to adjust the amount of sugar in the topping.
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