Ingredients
Scale
- ½ cup (3 oz/85 g) dark brown sugar
- ¼ cup (2 oz/57 g) butter
- ¼ teaspoon salt
- 3 large firm ripe peaches (1 lb/450 g), sliced ¼ inch (6 mm) thick
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- ½ cup (2 oz/57 g) almond flour
- 2 teaspoons baking powder
- ½ cup (4 oz/115 g) butter, softened
- 1 ½ cups (12 oz/340 g) granulated sugar
- ½ teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (8 fl oz/240 ml) whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C), and butter a 9-inch (20 cm) round cake pan.
- Warm the brown sugar, butter, and salt in a small saucepan over medium-low heat until melted and simmering, then pour this mixture evenly into the prepared pan.
- Arrange the peach slices in a circular pattern over the brown sugar syrup, starting from the center and working outward.
Notes
Ensure to use firm ripe peaches for the best texture.
Allow the cake to cool slightly before inverting it onto a plate for serving.
This cake is best served warm with a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.