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Overhead shot of peach cake with whipped cream.
Gracious Cooking

Tender Peach Almond Upside Down Cake With Almond Flour

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • baking spray
  • 1 cup light brown sugar, lightly packed.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup vegetable oil or another neutral oil
  • 1 cup all purpose flour
  • ½ cup super fine almond flour
  • 1 and ¼ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 fresh, ripe peaches
Optional Accompaniments
  • whipped cream optional
  • vanilla ice cream optional

Equipment

  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Knife
  • 1 cutting board
  • 1 9 inch round metal cake pan you could also use an 8x8 square pan.
  • 1 Rubber spatula

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit with a rack in the center position.
  2. 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.
  3. 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.
  4. 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.
  5. Quarter the peaches and remove the quarters from the pit. Slice each quarter into ¼ 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.
  6. 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.
  7. 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.
  8. 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.

Notes

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 ¼ of a teaspoon.