Peach almond upside down cake.

Tender Peach Almond Upside Down Cake With Almond Flour

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Picture this: you’re sitting on a patio in late August enjoying a sweet, tender, nutty cake dotted with fresh late summer peaches while enjoying a golden summer evening. This time of year, when we’re transitioning into Fall, is special. The sunshine seems more yellow and less bright white. The fruit is at its peak, and everything starts to change. Here in Utah, school has just started, farmer’s markets are bursting with juicy goodness, and backyard fruit trees are laden with tasty, long awaited treats. Go grab some of those wonderful late summer peaches, and let’s make peach almond upside down cake!

Overhead shot of peach cake with whipped cream.

What Is An Upside Down Cake?

An upside down cake has toppings that are baked in the bottom of a cake tin, but end up on top when that cake is inverted and served. The most famous example in the United States is, of course, pineapple upside down cake, which originated from a recipe contest, specifically for pineapple recipes, held by Dole in the 1920s (source).

However, pineapple is not the only fruit that can be upside down caked. Pears, plums, and, of course, peaches are all excellent options for this type of cake. Apples are great too, as the French tarte Tatin shows us. In this case, we are baking peaches underneath a moist cake made with both all purpose and almond flours.

Peach almond upside down cake Pinterest pin.
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The only special ingredient in this recipe is the almond flour, however, it can be found at almost any grocery store. I got mine at WalMart. Here are the ingredients you’ll need for this moist Peach Almond Upside Down Cake:

  • light brown sugar
  • 2 large eggs
  • vanilla extract
  • vegetable oil
  • all purpose flour
  • super fine almond flour- this does all of the heavy lifting for the almond flavor, since there is no almond extract in this recipe, plus it adds to the texture of the cake.
  • baking powder
  • salt
  • 2 ripe peaches
Sliced and whole peaches.

I tested this recipe so many times. The almond flour tends to produce a drier cake, and I wanted this baby to be tender and moist, not dry and crumbly, and still retain the nutty flavor and texture. The keys to achieving textural perfection are the oil, the sugar, and not overbaking. You can substitute the vegetable oil for any neutral oil (my friend even had success with applesauce), but do not mess with the amount of sugar. It’s essential to the structure of the cake.

Fork cutting peach almond upside down cake.


Peach Almond Upside Down Cake is…drumroll please… a one bowl recipe! No mixer or any specialty equipment is required. Here’s what you’ll need:

pieces of peach cake.

How To Make Peach Almond Upside Down Cake

Here is a brief summary of this recipe. The full recipe card is at the end of this post.

  1. Preheat the oven and prepare your cake pan. I know that my pan releases well, so I live on the wild side and only spray it with baking spray. If you are not sure about how your pan will release the cake, line the bottom with parchment paper. This will help it release easily.
  2. Combine the brown sugar, eggs, and vanilla in a medium mixing bowl. Whisk until smooth.
  3. Add oil and whisk again until completely combined and smooth.
  4. Add all purpose flour, almond flour, baking soda, and salt to the mixing bowl. Stir and fold the mixture with a rubber spatula until you have a smooth batter, but no longer.
  5. Cut the peaches into 1/4 inch slices. Arrange them on the bottom of the cake pan.
  6. Pour the cake batter over the peaches, and smooth with a spatula. The batter will be thick, so spread carefully. Tap the pan against the counter a few times to release air bubbles stuck at the bottom.
  7. Bake for about 35 minutes. You don’t want to overbake this cake. It will get dry if baked too long.
  8. Let the peach almond cake cool for about 20 minutes in the pan, then invert it onto the serving plate. Let it cool, slice, and enjoy! It’s extra tasty with whipped cream of vanilla ice cream.

Frequently Asked Questions

What If I Don’t Have Almond Flour?

Never fear! You can replace the almond flour with all purpose flour, just add up to 1/4 teaspoon of almond extract. Proceed with the rest of the recipe as written. My friend Emily tested this, and it came out great. It was even four-year-old approved. High praise, indeed!

Could I Use A Different Fruit Instead Of Peaches?

You sure could! Nectarines, plums, apricots, and pears would all work great in this recipe.

Peach cake with whipped cream and spoon.

Do I Need To Peel The Peaches?

Nope! In fact, I like the color the peach peel lends to the Peach Almond Upside Down Cake. Also, after it’s baked, the peel has the same texture as the rest of the peach slices. It’s not distracting or annoying. You could peel them if you wanted, but I don’t think there is a need to do so.

How Do I Store Peach Almond Upside Down Cake?

This cake can be stored covered at room temperature for a few hours, then keep it covered in the fridge. Slices can be warmed up in the microwave, if you wish.

I have not tested freezing this cake, but I think you could bake the cake, let it cool completely, wrap it in plastic wrap and aluminum foil, and freeze it for a few months. Let it thaw at room temperature. If you try this, please let me know how it turns out. I would love to test all storage methods for all of my recipes, but alas, I am one person trying to produce a new recipe every week, so that is not always possible.

peach almond cake Pinterest pin
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You Might Also Enjoy…

If you like this recipe, you might also like these other fruity baked goods that walk the line between breakfast and dessert!

Send Me To Your Friends!

If you like this recipe, please share it with your friends on social media! It helps me so much. Also, follow me on Instagram at I can’t wait to hear how this cake turns out for you!

Happy Cooking!


Overhead shot of peach cake with whipped cream.

Tender Peach Almond Upside Down Cake With Almond Flour

Gracious Cooking
Peach Almond Upside Down Cake is the perfect recipe for a segue into Fall. Use a couple of those beautiful late summer peaches to make this easy, quick cake that is dying to be eaten for breakfast or a snack. This one bowl recipe is even better served with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 slices


  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Knife
  • 1 cutting board
  • 1 9 inch round metal cake pan you could also use an 8×8 square pan.
  • 1 Rubber spatula


  • baking spray
  • 1 cup light brown sugar, lightly packed.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup vegetable oil or another neutral oil
  • 1 cup all purpose flour
  • 1/2 cup super fine almond flour
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 fresh, ripe peaches

Optional Accompaniments

  • whipped cream optional
  • vanilla ice cream optional


  • Preheat the oven to 350 degrees Fahrenheit with a rack in the center position.
  • Spray a 9 inch cake pan vigorously with baking spray. If your pans tend to stick, line the bottom of the pan with parchment paper. Set aside.
  • In a medium mixing bowl, add the brown sugar, eggs, and vanilla. Whisk to completely combine. Add the oil and whisk again until mixture is fully incorporated, glossy, and smooth.
  • Directly into the bowl, add the all purpose flour, almond flour, baking powder, and salt. Fold and stir with a rubber spatula until the mixture is completely combined. You want a fairly smooth batter. The batter will be thick.
  • Quarter the peaches and remove the quarters from the pit. Slice each quarter into 1/4 inch slices. Arrange the slices however you'd like in the bottom of the cake pan. I do a circle around the outside and a smaller circle in the center.
  • Using the rubber spatula, scrape the cake batter into the center of the cake pan, directly over the peaches. Carefully spread the batter evenly over the pan with either the rubber spatula or a small offset spatula. Tap the cake pan against the counter a few times to get any air bubbles to rise to the surface.
  • Place the cake on the center rack and bake for about 35-37 minutes. Do not over bake. The cake is done when you meet slight resistance when you press in the middle of the cake.
  • Let the cake cool for 15-20 minutes, and then invert the cake onto a cake plate, or whatever you wish to serve it on. Let it cool as long as you can stand it, then slice and serve. It is extra yummy served with whipped cream or vanilla ice cream.


There is no almond extract in this cake, because I do not care for almond extract and I think the almond flour adds the perfect amount of toasty nuttiness. However, if you love almond extract, feel free to add about 1/4 of a teaspoon. 
Keyword almonds, Breakfast, Cake, Fall, Fruit, Peaches, Quick & Easy, Summer, Upside Down Cake

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