I think pineapple upside-down cake is a dessert that’s sometimes forgotten about. It’s classic and nostalgic, and every time I taste it I remind myself to make it more often. Peach season is in full swing though, and I wanted to bring you a peach cake that’s perfect for summer. Initially I was leaning towards a classic bundt-style cake studded with peaches, but then I had the genius idea to make a peach upside-down cake!
The peaches are the perfect pair for the buttery brown sugar glaze on the top (or bottom, depending on how you look at it). The cake is buttery and perfectly dense, with a hint of almond flavor from almond extract that takes this cake to the next level. I’m a sucker for almond extract, marzipan, and anything with that almond flavor and I frequently substitute almond extract for vanilla extract when baking.
This cake is perfect. It required two tests, as many of my baking recipes do, to make sure that it was moist and delicious, but not too moist that it couldn’t stand up to the brown sugar glaze. Making an upside-down cake has truly never been easier. Top this with homemade whipped cream or serve with some vanilla ice cream for a real treat.
If you’re going to turn the oven on this summer, it should definitely be for a cake as easy and delicious as this one. I think any leftovers can be enjoyed for breakfast the next day with your morning coffee!
- ¼ cup + ½ cup butter, softened
- ⅓ cup packed dark brown sugar
- 2-3 peaches, sliced
- 2 cups all-purpose flour
- ½ tsp. salt
- 1 tsp. baking powder
- ¾ cup granulated sugar
- 2 eggs
- ½ tsp. almond extract
- ½ tsp. vanilla extract
- 2 tbsp. canola or vegetable oil
- Preheat oven to 350 degrees Fahrenheit.
- Place a 9 inch cake pan on the stove over low heat and melt ¼ cup butter. Add brown sugar and whisk until melted and mixture is smooth.
- Arrange sliced peaches in the bottom of the pan. It's ok if they overlap!
- Place ½ cup of softened butter in the bowl of a stand mixer or a large bowl. Add granulated sugar and cream until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add almond extract, vanilla extract, and oil and mix well.
- In a small bowl, whisk together flour, salt, and baking powder.
- Add dry ingredients to wet ingredients and mix until just combined.
- Pour cake batter over peaches and spread evenly, being careful not to upset the peaches or brown sugar mixture.
- Bake for 30-35 minutes until a toothpick inserted into the cake comes out clean.
- Let cool for 5 minutes, then use a knife to loosen cake from the edges.
- Place a plate or serving dish over the pan and carefully flip.
- Allow to cool before serving. Enjoy!
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