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 .....to 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

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

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

assembly:

• 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

Enjoy!

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