Yummy Peach Upside Down Cake with Almond Flour

I’ve always had a soft spot for desserts that put seasonal fruit in the spotlight. There’s something special about turning fresh, juicy peaches into a cake that makes everyone at the table smile. And when you combine those peaches with almond flour? Well, that’s when the magic happens in my kitchen.

This peach upside down cake has become my go-to recipe when I want something a little different from the traditional version. The almond flour adds a subtle nutty flavor that pairs perfectly with the caramelized peaches on top. Plus, it makes this cake naturally gluten-free, which means more of my friends and family can enjoy it.

Whether you’re looking for a dessert to bring to a summer potluck or just want to make the most of those perfectly ripe peaches sitting on your counter, this recipe hits all the right notes. And trust me, watching everyone’s faces light up when you flip that cake onto the serving plate makes it all worthwhile.

What Kind of Peaches Should I Use?

Fresh or canned peaches both work great in this upside-down cake, so you can make it year-round. If you’re using fresh peaches, look for ones that are ripe but still firm – they should give slightly when pressed and smell sweetly fragrant. Yellow peaches tend to work better than white peaches here since they’re a bit more tart and hold their shape better during baking. When fresh peaches aren’t in season, good-quality canned peaches packed in juice (not syrup) make a perfectly good substitute – just remember to drain them well before using. If your fresh peaches are very firm, you can speed up ripening by placing them in a paper bag with a banana for a day or two.

Options for Substitutions

This peach cake recipe is pretty adaptable and works well with several substitutions:

• Peaches: Fresh peaches can be swapped with other stone fruits like nectarines, plums, or apricots. Canned peaches work great too – just make sure to drain them well. You could even try it with pears or apples in the fall!
• Gluten-free flour blend: While King Arthur Measure for Measure is recommended, other 1:1 gluten-free flour blends should work fine. Just make sure your blend contains xanthan gum. If using regular flour, you can use the same amount.
• Almond flour: You can replace this with more gluten-free flour blend, but the texture won’t be quite as tender. Ground hazelnuts or cashews can work too for a different nutty flavor.
• Butter: Equal amounts of oil, coconut oil, or vegan butter alternatives all work well here. Each will give slightly different results – oil makes for a more moist cake.
• Buttermilk: Besides the vinegar-milk combo mentioned, you can use an equal amount of dairy-free milk with 1/2 tablespoon lemon juice, or plain yogurt thinned with a bit of milk.
• Eggs: For each egg, you can use 1/4 cup mashed banana or applesauce, or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, let sit for 5 minutes).

Watch Out for These Mistakes While Baking

The trickiest part of any upside-down cake is the flip, and rushing this step can lead to a broken cake – wait exactly 10 minutes after removing from the oven, then run a knife around the edges before attempting to invert onto your serving plate. Since this recipe uses almond flour, overmixing the batter can make your cake dense and heavy – mix just until the ingredients are combined, and no more. When arranging your peaches in the pan, make sure to place them close together, as they’ll shrink during baking and leave gaps if spaced too far apart. For the best texture, bring your eggs and buttermilk to room temperature before starting, and if using fresh peaches, choose ones that are ripe but still firm to prevent them from becoming mushy during baking.

What to Serve With Peach Upside Down Cake?

This sweet and fruity cake pairs perfectly with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. For a morning or afternoon treat, serve it alongside a cup of hot coffee or tea – I especially love it with an almond milk latte to complement the almond flavors in the cake. If you’re feeling fancy, try adding a drizzle of caramel sauce over the top, or serve with some fresh peach slices on the side when they’re in season. For a simple but delicious breakfast option, you can even warm up a slice and spread a little butter on top.

Storage Instructions

Keep Fresh: This peach upside down cake stays moist and yummy when kept in an airtight container at room temperature for up to 2 days. If you live somewhere warm or humid, pop it in the fridge where it’ll keep well for up to 5 days. Just remember to wrap it well to prevent it from drying out!

Freeze: Good news – this cake freezes really well! Cut it into individual slices, wrap each piece in plastic wrap and aluminum foil, then place in a freezer bag. It’ll stay good for up to 3 months. This is perfect when you want to save some for later or make it ahead for a special occasion.

Serve Later: When you’re ready to enjoy your frozen cake, thaw it overnight in the refrigerator. Before serving, let it come to room temperature for about an hour – this helps bring back that lovely soft texture. You can even warm individual slices briefly in the microwave for that fresh-baked feel.

Preparation Time	15-30 minutes
Cooking Time	40-50 minutes
Total Time	55-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 20-25 g
• Fat: 85-95 g
• Carbohydrates: 180-200 g

Ingredients

For the topping:

• 3 tbsp butter (melted)
• 1/2 cup brown sugar (packed)
• 3 to 4 medium peaches (peeled, pitted, and halved)

For the cake:

• 3/4 cup sugar (granulated)
• 1/2 tsp vanilla extract (pure vanilla preferred)
• 1 cup gluten-free all-purpose flour (I use King Arthur Baking Company)
• 1/4 tsp baking soda
• 1/2 cup butter (softened to room temperature)
• 1/2 tsp salt
• 1/2 tsp almond extract (enhances the peach flavor)
• 2 large eggs (room temperature)
• 2 tbsp cornstarch
• 1 1/4 tsp baking powder
• 1/2 cup almond flour (finely ground for smooth texture)
• 1/2 cup buttermilk (or milk mixed with lemon juice as substitute)

Step 1: Prepare the Mise en Place and Dry Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 2 tbsp cornstarch
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3 to 4 medium peaches
• 2 large eggs
• 1/2 cup butter

Preheat your oven to 350°F.

While it heats, prepare all your ingredients by bringing the eggs and butter to room temperature (this helps them incorporate smoothly into the batter).

Peel, pit, and halve your peaches, setting them aside on a clean surface.

In a medium bowl, whisk together the gluten-free flour, almond flour, cornstarch, baking powder, baking soda, and salt until well combined and no lumps remain.

Set this dry mixture aside—having it ready before you start the wet ingredients helps the batter come together smoothly.

Step 2: Build the Caramelized Peach Base

• 3 tbsp butter
• 1/2 cup brown sugar
• 3 to 4 medium peaches

Grease an 8 or 9-inch round cake pan with cooking spray or butter.

Pour the melted butter evenly across the bottom of the pan, then sprinkle the packed brown sugar over it in an even layer.

Arrange the peach halves cut-side down on top of the sugar, packing them in snugly—the sugar will caramelize during baking and create a beautiful, sticky glaze.

Set the prepared pan aside while you make the cake batter.

Step 3: Cream the Butter and Sugar, Then Build the Batter

• 1/2 cup butter
• 3/4 cup sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract

In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light, fluffy, and pale—this usually takes about 2-3 minutes and incorporates air that helps the cake rise.

Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.

Pour in the vanilla extract and almond extract, mixing until combined.

I find that the almond extract really complements the peaches and adds a subtle depth to the flavor that makes this cake special.

Step 4: Combine Wet and Dry Ingredients to Finish the Batter

• dry ingredient mixture from Step 1
• 1/2 cup buttermilk
• wet ingredient mixture from Step 3

Add about one-third of the dry ingredient mixture from Step 1 to the wet mixture and stir on medium speed until just barely combined.

Pour in half of the buttermilk and mix gently.

Add another third of the dry mixture, then the remaining buttermilk, and finish with the last of the dry mixture, mixing on medium speed for about 1 minute total until the batter just comes together.

Don’t overmix—a few small lumps are fine and will result in a more tender crumb.

The batter should be thick and pourable but not overly smooth.

Step 5: Bake the Upside Down Cake

• batter from Step 4
• prepared pan with peaches from Step 2

Pour the batter from Step 4 carefully over the peaches in the prepared pan from Step 2, spreading it gently to cover them evenly without disturbing the fruit arrangement.

Bake in the preheated 350°F oven for 40-50 minutes, until the top is golden brown and a toothpick inserted into the cake portion (avoiding the peaches) comes out clean or with just a few moist crumbs.

The baking time can vary depending on your oven, so start checking at 40 minutes.

Step 6: Invert and Cool the Cake

Remove the cake from the oven and let it cool in the pan for 10 minutes—this allows the caramel to set just enough so the peaches stay attached to the cake.

Run a thin knife around the edges to loosen it, then place a serving plate over the top of the pan and carefully flip the whole thing over in one confident motion.

Let the cake rest for another minute before removing the pan.

I like to let the whole cake cool completely to room temperature before serving—this helps the flavors develop and makes it easier to slice cleanly.