Peach almond upside-down cake

By Wendy Andresen | Sep 16, 2020
Photo by: Wendy Andresen

Quick! Make this cake while local peaches are still available at the farmers’ market. The combination of juicy peaches and crispy caramelized almonds and topping is irresistible. The hardest part of this recipe is just keeping the slippery peeled peaches from launching themselves into space while you’re trying to slice them. The rest is a piece of cake. Literally.

Cooking times vary, depending on how many peaches you can squeeze into your pan, so check for doneness early and often.


3 Tbsp. nondairy margarine, such as Earth Balance

1/4 cup sliced almonds (perhaps more)

1/4 cup organic brown sugar

1 tsp. cinnamon

4 to 5 ripe peaches, about 1 1/2 pounds

1 1/2 cups self-rising flour

1/2 cup almond flour

1/4 cup organic white sugar

1 tsp. baking powder

1 1/3 cups plain unsweetened nondairy milk

1/3 cup neutral oil

1 Tbsp. cider vinegar

1 1/2 tsp. almond extract


1. Cut a shallow X in the skin on the bottom of the peaches. Bring a pot of water to a boil and drop in the peaches. After 10 to 20 seconds, when the skins begin to loosen, scoop the peaches out with a slotted spoon and slip the skin off under cold running water. Cut the peaches into thick slices and set aside.

2. Spray a 9-inch cake pan or deep pie pan with nonstick spray. Set your oven for 350 degrees and melt the margarine in the bottom of the pan in the oven.

3. Spread the sliced almonds evenly over the melted margarine in the pan and sprinkle the brown sugar and cinnamon evenly over them.

4. Arrange the peach slices in a single layer on top. You may not be able to fit all of them in.

5. In a medium bowl, whisk together the two types of flour, white sugar, and baking powder.

6. In a small bowl or measuring cup, stir together the milk, oil, vinegar, and almond extract.

7. Pour the wet ingredients (step 6) into the dry (step 5) and mix just until combined. Small lumps are okay. Don’t over-mix the batter or the cake will be tough.

8. Spread this batter evenly over the peaches, being careful not to disturb their placement.

9. Bake at 350 degrees for 1 hour to 1 hour 15 minutes, until the top is browned and a knife inserted in the center comes out clean. Keep checking every few minutes, maybe even peeking down inside to be sure it’s not wet. Let cool for 10 minutes.

10. Invert a cake plate over the cake pan and flip over the cake/plate assembly. If a few almonds remain in the pan, scoop them out and apply them where you see fit. You may add a few extra almonds to fill in any gaps.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at

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