I must share a fabulous recipe for Peach Almond Upside Down Cake. It’s light, delicious, and dripping with luscious peach juice. I found some late summer peaches that smelled amazing in the grocery store and had to buy them. I would have eaten them plain, but why not throw them on top of a cake?
Peach Almond Upside Down Cake Print Recipe Here
8 tablespoons unsalted butter, divided
1 1/2 cups sugar, divided
4 medium firm but ripe peaches, peeled
1 1/2 cups all-purpose flour
1/2 cup almond meal
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup whole milk
Preheat your oven to 350 degrees and butter a 9-inch round cake pan. Set aside.
Place a skillet on oven over medium heat. Melt together 1 tablespoon of butter, 3/4 cup of sugar, and 1 tablespoon of water. Cook the mixture for 8-10 minutes, until it starts turning golden brown. Pour evenly into prepared cake pan.
Slice peaches into 6-8 wedges. Arrange on top of the caramelized mixture in the cake pan.
In the bowl of a mixer, beat together the remaining 7 tablespoons of butter and remaining 3/4 cup of sugar, about 3-4 minutes, until light and fluffy. One at a time, add in the eggs until combined. Next mix in the extracts.
In another bowl, whisk together the flour, almond meal, baking powder, and salt. Turn the mixer on and alternate adding the flour mixture and the milk. Continue mixing until the batter is smooth. Pour batter over the peaches and spread to even it out.
Bake in preheated oven for 40-45 minutes. The center should be firm. Remove pan from oven and allow to sit for 30 minutes. Invert onto a platter and slice. Enjoy!