Sunday, August 14, 2011

peach almond upside ~ down cake


growing up, pineapple upside ~ down cake was a staple in our house
what's not to love about an upside down cake - just sweet enough cake over caramelized fruit and sugar me this cake belongs to the 80's, but after a little research the upside down cake has been around a whole lot longer - since 1924!

pure genius adding in the maraschino cherry - give that lady a super high five for creativity

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thursdays are a great day - this is the day of csa pick up at picnic rock

locally grown fruit is seductive -it lures you in with its intoxicating smell, bright bold colors & the promise that summer is still here for a little while longer

this week nh grown peaches were in & i was lucky enough to have a few tucked away in my csa

obviously this was a call for celebration - and what goes hand in hand with any celebration

duh. cake of course!


these peaches deserved to be front & center
not hidden within the cake

an upside ~ down cake was the answer -
a perfect way to let the flavors & colors of the peach shine through

almonds are finely ground adding taste and texture to the topping

the allspice and garam masala lends a subtle spiciness warmth to each bite

since the peaches are the main focus of the cake it's not a bad idea to create some type of pattern

plus pretty things just taste better - it only takes an extra minute or two

your friends will think you are amazing

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personally - i think there is no better way to show off summer peaches

a perfect way to celebrate the last month of summer & my sisters upcoming visit to nh - this cake will be making an appearance twice next weekend at the last of this summers bbq's

if you need to be watchful of nut allergies - leave out the almonds and add in some blueberries which are still in season or give your peaches some company with another stone fruit such as plums


enjoy with a scoop of ice cream or whipped cream - though this cake is great naked, all on its own

Peach  Almond Upside ~ Down Cake
serves 8 -10

you will need:
  •  8 tbsp butter ( I used Earth Balance), room temperature
  • 1/3 cup brown sugar
  • 1/4 cup ground almonds
  • 1/4 tsp allspice
  • 1/4 tsp garam masala
  • 1 large peach or 2 small - sliced
  • 1/2 cup granulated sugar
  • 1/4 cup soy yogurt
  • 1 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup almond milk
  • Preheat oven to 350*, with rack in center
  • with 2 tbsp of butter coat the bottom of an 8" - round cake pan
  • in a small bowl, combine brown sugar, ground almonds & spices
  • sprinkle the mixture evenly over the bottom of the butter coated pan
  • arrange the peaches in a single layer on top
  • with an electric mixer, cream the remaining 6 tbsp of butter and 1/2 cup granulate sugar until light & fluffy
  • add yogurt & vanilla; beat until well combined
  • in a separate bowl, combine flour, baking powder & salt
  • with the mixer on low speed add the flour mixture to the butter mixture in 3 batches, alternating with the milk - mix well
  • spoon the batter over the fruit, smooth the top
  • place the cake pan on a baking sheet; bake the cake until a toothpick inserted comes out clean (28 - 32 minutes)
  • once cake is done, remove from oven and place on a wire rack. allow to cool for 20 minutes
  • run a knife around the edge of cake; invert on a serving platter




  1. Oh i loveeee upside downers and have yet to bake with peaches this year, this looks truly delicious and your photos are gorgeous! Definitely bookmarking this one as i know it would go down a storm here :)

  2. Thanks for the awesome comment - I'm gald you liked the post!

  3. Wow this pie looks fantastic, what a great recipe! Love your blog and so glad to be a new follower! xoxo

  4. Thanks for becoming a follower! You have a super cute blog- loved the guest post of the Vegan Chocolate Coconut Pudding, that's definitely on the must make list!


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