Make the most of the Peach Harvest with this glorious cake.
We can’t get enough of this season’s peaches that Andrew has been baking with. They’re incredibly juicy and their texture is heaven. And since there is virtually nothing we like better than great almond flavor, this recipe was a must-bake. Its creator, Tyler Florence is one of our cooking idols. We’ve practically cooked our way through “Tyler’s Ultimate” (Clarkson Potter 2006) as you’ll see from the links after this recipe. But we have to admit, we were more than a little surprised at where Tyler debuted his Peach-Almond Upside Down Cake.
You’re either a fan of Television Cooking Contests or you’re not…
We’re firmly in the first camp. We love the Great British Baking Show and cannot wait for its new season to begin—which happens to be tomorrow night! But some TV competitions get a resounding “No” from us. One is particularly grating. And it happens to be where Tyler Florence introduced this recipe. It’s from “Worst Cooks in America”. For 10 long years, Food Network has rounded up 12 to 16 contestants with non-existent cooking skills, to go through a ‘culinary boot camp’. One contestant finally emerges after cooking ‘a restaurant-quality’ three-course meal. Getting there is not half the fun. It’s not must-see TV, it’s excruciating TV. Then again, it did produce today’s recipe. A perfect accompaniment to enjoy while watching Friday night’s Great British Baking Show. Here is the recipe.
Tyler Florence's Peach-Almond Upside Down Cake
A luscious peach, almond, and caramel cake that makes the most of every ingredient.
- 1 stick unsalted butter, at room temperature, plus more for the pan
- 1 1/2 cups sugar
- 4 medium peaches blanched, peeled, then pitted and cut into 6 wedges each
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup whole milk
- Vanilla ice cream, for serving (optional)
- Step 1 Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 3 tablespoons of butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and a deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom.
- Step 2 To peel the peaches, use a paring knife to mark each bottom with an X. Drop the fruit into boiling hot water for about 20 seconds. Plunge the peaches into a cold water and ice bath. Remove the peaches, peel them, cut them each into 6 wedges. Discard the pit.
- Step 3 Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
- Step 4 In a medium bowl, sift together the all-purpose and almond flour. In the bowl of a stand mixer, combine the flours the baking powder, and salt.
- Step 5 Beat 1 stick of butter (8 oz.) and 3/4 cup sugar in the mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture
- Step 6 beat in each addition until just incorporated.
- Step 7 Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.