Peach upside-down cake

Prep 15 min
Total 60 min
Plus 30 min cooling time
Serves 10



3 tbsp
unsalted butter, softened
1/2 cup
packed dark brown sugar
peaches, cut into 1/2-in. slices


1 1/4 cups
all-purpose flour
1/2 cup
almond flour
1 1/2 tsp
1/2 tsp
1/2 tsp
1/2 cup
unsalted butter, softened
3/4 cup
granulated sugar
1/2 tsp
almond or vanilla extract
3/4 cup


  • 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.



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.


Calories 350, Protein 6 g, Carbohydrates 46 g, Fat 7 g, Fibre 2 g, Sodium 263 mg. Good source of vitamin A

Weekend Baking: Chocolate-orange Jaffa cake

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