Photo: Peach-Almond Upside-Down Cake Recipe
Ingredients
- 1 stick unsalted butter, at room temperature, plus more for the pan
- 1 1/2 cups sugar
- 4 medium peaches or nectarines, pitted and cut into 6 wedges each
- 1 1/2 cups all-purpose flour
- 1/2 cup whole almonds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup whole milk
- Vanilla ice cream, for serving (optional)
Directions
Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.
Photograph by Kana Okada
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 12 reviews
By MariaCMora
Covina, CA
on November 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
LOVED LOVED LOVED this cake. It was a little time consuming but well worth it. I made it last night to have it with coffee the following morning and it is the early afternoon and 3/4 of it is gone. My husband took some to work and I shared a couple of pieces with co-workers, my mother took some to share with my father and we have only 1/4 left. Very tasty and I will definitely be making this again and soon. If you are having problems with the sugar/water portion, you need to be patient and keep stirring. The water will eventually dry out and the sugar will start to carmelize. DON'T ADD MORE WATER you are looking for it to evaporate. That will happen if you keep stirring the sugar and water very patiently.
By johnson44
Anchorage, Alaska
on September 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this yesterday. I also had the same problem with the sugar/water portion. I ended up tossing it out and using brown sugar/ butter and a bit of corn syrup for the pan coating. Because my peaches were mushy, I used thinly sliced apples. It was FABULOUS! The cake portion is easy and absolutely delicious. I can see many uses for the cake receipe alone.
By tanwis_cooking
Maple grove, MN
on September 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe! Delcious cake! I used almond meal (you can get it at Trader Joes or a specialty store that I added to the flour; came out perfect. I used brown sugar and 2 tbsps of water to make the caramel. A keeper recipe. Thanks!!
Read all 12 reviews