Peach Upside-Down Cake
229
- Prep Time15 mins
- Total Time1 hr
- Makes10 servings
Photo, Erik Putz.
Ingredients
3 tbsp unsalted butter, softened
1/2 cup packed dark brown sugar
4 peaches, cut into 1/2-in. slices
Batter
1 1/4 cups all-purpose flour
1/2 cup almond flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1/2 tsp almond or vanilla extract
3/4 cup buttermilk
Instructions
TOPPING: Preheat oven to 350F. Coat bottom and sides of 9-in. round baking pan with butter. Sprinkle brown sugar evenly over bottom. Arrange peaches in concentric circles over sugar. Set pan aside.
BATTER: Whisk flour, almond flour, baking powder, baking soda and salt in a medium bowl.
BEAT butter and granulated sugar in a large bowl using an electric mixer on medium until light and fluffy, 2 to 3 min. Beat in eggs, 1 at a time, scraping sides of bowl after each addition. Beat in almond extract.
BEAT in flour mixture on low in 3 additions, alternating with buttermilk, until just combined. Spread over peaches, smoothing top.
BAKE until cake is browned and a cake tester inserted into the centre comes out clean, 40 to 45 min, covering with foil if browning too quickly. Let stand 2 min. Run a knife around edge of pan. Place a large platter overtop and carefully invert. Let cool slightly before serving, about 30 min.
Nutrition (per serving)
Calories 350, Protein 6g, Carbohydrates 46g, Fat 7g, Fibre 2g, Sodium 263mg.
Good source of vitamin A.
Kitchen tip: If you prefer pecans to almonds, pulse flour, 1/2 cup pecans, baking powder, baking soda and salt in a food processor until fine crumbs form. Store almond flour (and all nuts) in the freezer to prevent the natural oils from going rancid.
Kitchen tip: To make buttermilk, stir 3/4 cup milk with 2 1/2 tsp white vinegar and let stand for 10 min before using.