Upside Down Peach Cake
Servings 12
Ingredients
Fruit Layer:
- 1 large peach thinly sliced
- 3 tablespoons light brown sugar divided
- 3 tablespoons unsalted butter
- 2 tablespoons honey
Cake:
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Wet:
- ¼ cup unsalted butter softened
- ½ cup granulated sugar
- 1 teaspoon almond extract
- 2 large eggs
- ¼ cup full-fat Greek yogurt
- ⅓ cup milk any kind
Candied Almonds:
- ½ cup sliced almonds
- 2 tablespoons honey
Instructions
- Preheat the oven to 350ºF and line the bottom of a 9-inch cake pan with parchment paper.
- Toss sliced peaches with 1 tablespoon of brown sugar and arrange them in the bottom of the cake pan.
- In a saucepan, melt butter, honey, and remaining brown sugar to make the honey caramel. Pour the caramel over the peaches.
- Whisk together dry ingredients in a bowl and set aside.
- Cream butter, sugar, and almond extract with a mixer until fluffy. Mix in eggs, Greek yogurt, and milk.
- Slowly add dry ingredients to wet ingredients and mix until just combined. Pour batter over peaches.
- Bake for 35-40 minutes until a toothpick comes out mostly clean.
- Toast almonds in a skillet, then add honey and cook until coated. Spread almonds to cool.
- Let the cake cool briefly, then invert it onto a rack. Serve with whipped cream if desired.
Notes
- For firmer peach slices, let them sit in brown sugar longer.
- Avoid over-mixing the cake batter.
- Bake time may vary based on oven or altitude.
- Feel free to substitute sliced almonds with any type of nut.