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.