Go Back
slice of peach upside-down cake

Palisade Peach Upside-Down Cake

Dawn Dobie
Fresh peaches from the market crown a moist almond-scented cake in this easy-to-make dessert.
Print Recipe Pin Recipe

Ingredients
  

For the topping:

  • 2 tablespoons unsalted butter
  • 1/4 cup packed brown sugar
  • 3 large or 4 medium peaches --peeled, pitted, and sliced into 1/2-inch wedges

For the cake:

  • 1 cup all purpose flour
  • 1/2 cup almond flour or almond meal
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 eggs --room temperature
  • 6 tablespoons unsalted butter --melted and cooled
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Instructions
 

For the topping:

  • Preheat oven to 350 degrees F.
  • Place the 2 tablespoons of butter in bottom of a 9-inch cake pan and heat in oven for 2-3 minutes, just enough to liquefy the butter.
  • Carefully remove the pan from the oven and sprinkle 1/4 cup of brown sugar over the melted butter evenly.
  • Place the peach slices in a decorative arrangement on top of the butter and sugar mixture, filling in as much space as possible.

For the cake:

  • Combine the two flours, salt, and baking powder in a medium bowl and whisk to blend.
  • In a large bowl, whisk the eggs until blended, then add the granulated sugar and whisk until mixture thickens a bit. Add the brown sugar and whisk until it is dissolved.
  • Slowly whisk in the melted butter, followed by the sour cream, and then the vanilla and almond extracts.
  • Stir the flour mixture into the wet mixture until it is just combined.
  • Place large spoonfuls of batter over the peach slices. When all the batter is in the cake pan, carefully smooth it out. Tap the cake pan on a surface like the kitchen counter gently to help the batter settle evenly over the peaches.
  • Bake the cake for 30-35 minutes, or until it is golden brown on top and a toothpick inserted into the center comes out with just a few crumbs attached.
  • Remove to a cooling rack and allow to sit at room temperature for 20-25 minutes.
  • Run a table knife around the outside edges of the cake to make sure the sides are loosened from the pan. Place an inverted plate atop the cake pan then quickly turn the cake over. Lift the cake pan off.

Notes

Adapted from a recipe by Patty Price posted on the web site Honest Cooking.