Peach Upside Down Cake Recipe

4.48 from 19 reviews

Peach Upside Down Cake Recipe

Peaches have an affinity with almonds since the middle of the peach pit has that bitter almond flavor. The batter has almond meal for tenderness and almond extract for flavor. This cake is delicious still slightly warm from the oven, but the flavor of the cake gets even better the second day.

Prep Time30

Bake Time35

Macerating Time30

Total Time1 35

Servings:12 servings

Ingredients

Topping

4 peaches (peeled, pitted and cut into 8 slices each)
4 oz brown sugar (½ cup)
½ teaspoon almond extract
2 oz unsalted butter

Cake Batter

1 large egg
2 large yolks
4 oz buttermilk (½ cup)
1/2 teaspoon real almond extract
7 oz cake flour (1 ½ cups, see note)
¼ teaspoon salt
1 ½ teaspoons baking powder
8 oz granulated sugar (1 cup)
2 oz almond flour (½ cup)
4 oz unsalted butter (cut into 1" pieces)

Instructions

Topping

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

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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition