Peach upside-down cake



15 min


60 min



* PLUS 30 min cooling time
Peach upside-down cake

Photo, Erik Putz.


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


  • 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


  • 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
  • 6 g,
  • Carbohydrates
  • 46 g,
  • Fat
  • 7 g,
  • Fibre
  • 2 g,
  • Sodium
  • 263 mg.
  • 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.