August is National Peach Month. I’m a few days late, but Peach Almond Upside Down Cake is a delicious way to celebrate. I actually made this cake in August, so it’s all good!
Researching peaches did give me information about peaches that I was not aware of. Did you know???
Peaches are from Florida and California, they are part of the rose family, along with plums, apricots, and almonds. I guess thats why peaches and almonds go together so well.
They are all fuzzy, no fuzz, not a peach! There is a Peach Tower in South Carolina, a water tower in the shape of a peach.
They can reduce anxiety, peaches are called the fruit of calmness, who knew?
Peaches are called stone fruit because of their hard pit. They are grown on grafted trees. Peach seeds do not bear fruit that is identical to their parent plants, so they are grown on grafted trees.
Peaches originally hail from China and came to the new world with Spanish Explorers.
So, now that you know more than you ever wanted too about peaches, on to the recipe.
During peaches season I tend to gravitate towards crisps or cobblers, but I had been wanting a cake. A moist, delicious, cake.
Almonds and peaches go together like a hand and a glove. A plan was well on it’s way.
The beautiful peach color of peaches begs for white cake. Now, normally I would have used my Best White Cake Ever recipe, but I was kind of in a hurry. Cake mix is easy and if you sparkle it up it tastes super.
If you follow me you know my “thing” for bundt cakes. Its a relatively new obsession, which I indulge in as often as possible. Check our archives for all of the bundt recipes a What the Forks for Dinner?
As I stared at my pretty peaches, with visions of a bundt cake…..an upside down cake, of course.
I sliced two peaches, and diced one. The sliced peaches are placed on top of almonds covered with a brown sugar butter mixture.
A white cake sparkled up with sour cream, almond extract, and diced peaches, poured over top and baked until a pick inserted comes out clean.
When flipped out onto a pretty serving plate, well all I can say is it stunning. The almonds, and peaches, have a beautiful glaze thats a touch crunchy over top of a beautiful pristine white cake.
No need for frosting, or any other decoration the Peach Almond Upside Down Cake stand on it’s own beauty.
This cake keeps well if refrigerated, but it will not last long!!!!
- 3 large ripe peaches, pitted and 2 cut into 8 slices and the remaining peach diced
- ⅓ cup brown sugar
- 4 Tbl. butter, melted
- ⅓ cup sliced almonds
- 1 white cake mix
- 4 egg whites
- ¾ cup sour cream
- ¾ cup water
- ¼ cup canola oil
- ½ teaspoon almond extract
- Combine the brown sugar and melted butter in a small sauce pan to dissolve the sugar.
- Coat a non-stick bundt pan with non stick cooking spray.
- Sprinkle almond in the bottom of the prepared bundt pan.
- Drizzle the brown sugar/butter mixture over almonds.
- Lay the peach slices in depressions on the bottom of the pan.
- Place cake mix in the bowl of a stand mixer.
- Add the egg whites, sour cream, water and oil.
- Starting on low speed and gradually increasing the speed. Mix for about 2-3 minutes into a thick fluffy consistency.Fold in the diced peaches.
- Pour batter carefully over peaches in the bundt pan. Place the pan on a cookie sheet. Bake in a preheated 350 oven about 50 minutes or until a wooden skewer comes out clean.
- Place on cooling rack for about 20-30 minutes. Gently dislodge around the perimeter of the cake using a knife or spatula. Place a cake plate on top and flip the cake out.
- If the peaches or any of the almonds ‘stick’ simply remove from the bottom of the pan and place atop the cake where they came out of.
- This cake keeps well for several days when refrigerated.