Last summer my cousin posted a picture of a peach almond cake on Instagram and I immediately emailed her asking where the recipe was from and if she would mind sending it to me. She finds so many delicious recipes, and luckily for me, she’s always willing to share.
I made this Peach Almond Upside-Down Cake for the first time the day after she sent it to me, and I’ve made again several times since then. The cake isn’t overly sweet and the flavor of the fresh peaches comes through wonderfully and is delicious with the ground, toasted almonds. This cake is a great healthy-ish dessert option after dinner and would look right at home on a brunch table too.
I personally prefer to peel my peaches, but that is completely optional. A few blackberries or blueberries can be added to the top of the cake also for additional color and flavor.
- 2 tbl. unsalted butter
- ⅓ c. brown sugar
- 1 lb. peaches, pitted and sliced into ¾" thick wedges
- ¼ cup slivered almonds, toasted
- ½ tsp. salt
- 1 cup (5 oz.) flour
- 1 tsp. baking powder
- ¾ c (5¼ oz.) sugar
- ¼ c (1¾ oz) brown sugar
- 2 eggs, room temperature
- 6 tbl. unsalted butter, melted and cooled
- ½ cup lowfat sour cream
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- To make the topping: Adjust the oven rack to the lowest position and heat the oven to 350 degrees. Place the butter in a 9-inch round cake pan that is at least 2" tall. Place the cake pan in the oven until the butter is melted, about 1-3 minutes. Sprinkle ⅓ c of brown sugar into the pan and pat down using a spatula or spoon. Arrange the slices of peaches over the brown sugar in circles.
- To make the cake: Place the almonds and salt in a food processor and pulse until very finely ground, about 15 seconds. In a medium bowl, whisk together the ground almond mixture, flour, and baking powder.
- In a separate bowl, whisk the sugar, brown sugar, and eggs together until thick and smooth, about 45 seconds. Slowly whisk in the 6 tbl. of melted butter. Add the sour cream, vanilla, and almond extracts and stir until combined. Add the flour mixture and whisk until just combined.
- Use a spoon to drop mounds of the batter over the peaches in the pan. Gently spread the batter so it covers the fruit evenly. Tap the pan on the counter several times to release any air bubbles. Bake until just golden brown, a toothpick inserted in the center should come out with a few moist crumbs, about 35-40 minutes.
- Let cool on the counter for about 10 minutes then carefully run a knife around the edges to help release the cake. Place a serving platter over the top of pan and invert the cake. Let the cake sit until it releases from the pan, about 1 minute. Do not shake or tap the pan. Once the cake is released, remove the pan and allow the cake to cool before serving.
Adapted from America’s Test Kitchen Healthy Family Cookbook