Dessertsbiggerbolderbaking5.0
Peach Upside-Down Cake
My Peach Upside-Down Cake recipe turns juicy summer peaches into a stunning caramelized dessert with a moist almond cake base.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- saucepan
- bowl
- knife
📝 Preparation Steps
1
To Make the Peach Topping
2
Preheat the oven to 350°F (180°C). Butter a 9-inch (20 cm) round cake pan and set aside.
3
In a small saucepan, warm the brown sugar, butter and salt over medium-low heat until melted and simmering, then pour evenly into the pan.
4
Arrange the peach slices in a tight circular pattern over the brown sugar syrup, starting from the center and working outward. Set aside.
5
To Make the Peach Upside Down Cake
6
In a medium bowl, mix together the all-purpose flour, almond flour, and baking powder. Set aside.
baking powder2 teaspoons(8 fl oz/240 ml) whole milk1 cup
7
In a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream the butter, sugar, and salt on medium speed for ⏱️ 2 minutes, until well combined.
8
Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla until combined.
large eggs (, at room temperature)3(8 fl oz/240 ml) whole milk1 cup
9
Switch to low speed and add the dry ingredients, mixing until just incorporated.
10
Gently spread the batter evenly over the peaches.
11
To Bake the Peach Upside-Down Cake
12
Bake for 50–⏱️ 60 minutes, or until a tester inserted in the center comes out clean.
13
Cool in the pan for ⏱️ 10 minutes, then run a knife around the edge and invert onto a serving plate.
14
After one minute, carefully lift off the pan and then let cool for at least ⏱️ 20 minutes.
15
To Serve and Store the Peach Upside-Down Cake
16
Enjoy warm with Vanilla Ice Cream! Store leftovers in an airtight container in the refrigerator for up to 2 days.
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