This cake is similar to a pineapple up-side-down cake but it is made with fresh peaches.
It is a simple cake to make but the combination of peaches, almonds, and an Amaretto-flavored
syrup make it a very moist, flavorful dessert. Serve it as is or with a dollop of sweentened
1/2 cup butter, divided
1/2 cup brown sugar
3 tablespoons Amaretto liqueur
2 large peaches, peeled, pitted, and sliced
1/3 cup sliced almonds
1/2 cup granulated sugar
1 teaspoon almond extract
3/4 cup flour
1 teaspoon baking powder
Pinch of salt
1/4 cup milk
Whipped cream sweetened with sugar and Amaretto
Preheat oven to 350 degrees F.
Grease the bottom and sides of a 9-inch round cake pan; set aside.
Melt 1/4 cup of butter; stir in the brown sugar and Amaretto.
Pour the brown sugar mixture into the prepared pan to cover the bottom.
Arrange the peach slices neatly over the sugar mixture in the cake pan.
Sprinkle the almonds evenly over the peaches.
In a bowl, beat the remaining 1/4 cup butter with the granulated sugar until light
and fluffy. Beat in the eggs; add the almond extract. Add the flour, baking
powder, salt, and milk to the bowl. Beat the mixture until smooth and well
combined, about 2 minutes. Pour the batter over the peaches and almonds in
the cake pan. Bake 25 to 30 minutes, or until the cake is golden and a
toothpick inserted in the center comes out clean. Remove from the oven and
cool for 10 minutes. Run a knife around the inside of the cake pan to loosen
the cake. Invert the cake onto a plate. Allow to cool. Serve at room
temperature with a dollop of sweetened whipped cream.
Some fruits, such as peaches, nectarines,
and plums, ripen faster when stored in a
plastic bag. The science behind this trick?
Ethylene, a gas emitted from most
produce, transforms hard fruits into soft,
sweet ones. By placing unripe fruit in a bag,
you trap the gas, concentrating it and
speeding up the ripening process.