Peach-Almond Upside-Down Cake Recipe

• Level: Easy
• Yield: one 9-inch cake
• Total: 1 hr 20 min
• Prep: 20 min
• Cook: 1 hr

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)

Instructions

1. Preheat your oven to 350F and lightly grease a 9-inch round cake pan with butter. In a skillet over medium heat, melt 1 tablespoon butter, then stir in 3/4 cup sugar and 1 tablespoon water. Cook, stirring occasionally, until it turns a rich, deep golden caramel, about 8-11 minutes. Pour into the pan, tilting to coat the bottom evenly. Arrange peach wedges snugly in a single layer, trimming to fit perfectlythis golden base promises a stunning upside-down reveal!
2. In a food processor, pulse the flour, almonds, baking powder, and salt until the almonds are finely ground into a fragrant powder.
3. In a large bowl, beat the remaining 7 tablespoons butter with 3/4 cup sugar on medium-high speed until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla and almond extracts. Gently fold in the flour mixture in three additions, alternating with the milk, beginning and ending with flourjust until combined for a tender crumb.
4. Spread batter evenly over the peaches and bake until golden and a toothpick comes out clean, about 45 minutes. Cool in the pan on a rack for 30 minutes, then invert onto a plate. Cool completely and serve with vanilla ice cream for an irresistible summer treat that captures the essence of ripe peaches and nutty bliss.

Photograph by Kana Okada

Recipe courtesy Recipe Iseasy Magazine