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

• 3 tablespoons butter (or earth balance vegan alternative)
• 1/2 cup packed brown sugar
• 3 to 4 medium peaches (or use 1 drained can of sliced peaches)
• 1 cup gluten-free flour (king arthur measure for measure)
• 1/2 cup ground almond flour
• 2 tablespoons cornstarch
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup butter (or oil, or earth balance vegan alternative)
• 2 large eggs
• 1/2 teaspoon vanilla essence
• 1/2 teaspoon almond essence
• 1/2 cup buttermilk (or combine 1/2 tablespoon vinegar with milk to make 1/2 cup, let sit for 5 minutes)

Step 1: Prepare the Cake Pan

Preheat your oven to 350°F (175°C).

Grease an 8 or 9-inch cake pan thoroughly and line the bottom with parchment paper to prevent sticking.

Melt 3 tablespoons of butter and pour over the bottom of the prepared cake pan.

Evenly sprinkle 1/2 cup of brown sugar over the melted butter.

Arrange sliced peaches on top of the sugar, creating an even layer.

Set the pan aside for later.

Step 2: Prepare the Dry Ingredients

In a small bowl, whisk together the dry ingredients: gluten-free flour, almond flour, cornstarch, baking powder, baking soda, and a pinch of salt.

Ensure everything is well combined, then set this mixture aside.

Step 3: Blend Wet Ingredients

In a large mixing bowl, cream together the granulated sugar and softened butter until the mixture is light and fluffy.

Add in the eggs, vanilla extract, and almond extract, blending well until all ingredients are fully incorporated and the mixture is smooth.

Step 4: Combine and Mix the Batter

Gradually blend in the dry flour mixture alternately with the buttermilk into the wet ingredients.

This helps ensure the batter is smooth and evenly mixed.

Once all components are added, mix the batter on medium speed for about 1 minute to ensure everything is well combined.

Step 5: Assemble and Bake the Cake

Gently pour the cake batter over the arranged peaches in the cake pan.

Use a spatula to spread the batter evenly across the pan, ensuring it covers the peaches entirely.

Bake the cake in the preheated oven for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Flip and Cool the Cake

Allow the cake to cool in the pan for about 10 minutes.

After cooling slightly, carefully flip the cake onto a serving plate, ensuring the peach layer is now on top.

Let the cake cool completely before serving.

Enjoy your delicious upside-down peach cake!