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This peach cherry upside down cake is amazing. It was a big hit with my family. Everyone loved it and it went very fast. It is so delicious, moist and it’s loaded with fresh fruits. And the almond extract and the almond flour go wonderfully together. The almond flavor in this cake is fantastic!
It would be perfect to serve this peach cherry upside down cake in the afternoon with a cup of tea or coffee. This cake reminded me of Germany. A lot of Germans love to bake cakes and serve them in the afternoon when they have guests. While I lived in Germany, I knew a lady that baked cakes almost every day! Some of my favorite German cakes are Bienenstich and Schwarzwald Torte. What’s your favorite cake?
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Back to this cake. Now is the perfect time to use all these peaches and bake something different than peach crumble or peach pie or peach ice cream.
On our first Thanksgiving as a married couple (3 years ago), my husband and I planted 7 peach trees in our backyard/garden. They have grown so much since then. We saw some blooms this spring but no fruit yet. It takes a while for fruit trees to start bearing fruit. But I am hoping that next year we will have peaches. ๐ And if we do, I will be making peach desserts probably every week. Yay! Love peaches!
This peach cherry upside down cake is a great treat, and I am sure you will love it! Enjoy!
How To Make Peach Cherry Upside Down Cake
What you need
1/2 cup cherries
1 peach
1/4 cup coconut sugar
4 Tbsp grass fed butter
2 cups almond flour/meal
1 tsp baking powder
1/4 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
1 cup coconut sugar (or honey)
5 eggs
6 Tbsp melted coconut oil
Preparation
Preheat oven to 350˚F. Butter sides of cake pan and place cake pan on the stove over low heat. Melt 4 Tbsp butter in the cake pan then add 1/4 cup coconut sugar (or brown sugar), stirring until well combined. Spread over the bottom of the pan and remove from heat. While the mixture is still warm and hasn’t hardened yet, place peaches and cherries (cut-side-down) over the butter/sugar mixture, pressing down lightly to stick.
Stir together 2 cups almond flour, 1 tsp baking powder and ¼ tsp salt in a medium bowl.
In a large bowl, use a handheld electric mixer to beat together 1 cup coconut sugar and 6 Tbsp coconut oil until light and fluffy (2-3 minutes on medium). Mix in 5 eggs (1 at a a time), beating well after each then beat in 1/2 tsp vanilla extract and 1/2 tsp almond extract. Add flour mixture and continue to mix on low speed until blended.
Bake 45 min at 350˚F. Cool in pan 10 minutes then run a dull knife around edges of cake to loosen cake. Transfer to serving platter by placing platter over cake and inverting directly onto platter. Let stand 5 minutes then serve warm or at room temp.
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Peach Cherry Upside Down Cake
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Ingredients
- ½ cup cherries
- 1 peach
- ¼ cup coconut sugar
- 4 Tablespoon grass fed butter
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon almond extract
- ½ teaspoon pure vanilla extract
- 1 cup coconut sugar, or honey
- 5 eggs
- 6 Tablespoon melted coconut oil
Instructions
- Preheat oven to 350˚F. Butter sides of cake pan and place cake pan on the stove over low heat. Melt 4 Tbsp butter in the cake pan then add 1/4 cup coconut sugar (or brown sugar), stirring until well combined. Spread over the bottom of the pan and remove from heat. While the mixture is still warm and hasn’t hardened yet, place peaches and cherries (cut-side-down) over the butter/sugar mixture, pressing down lightly to stick.
- Stir together 2 cups almond flour, 1 tsp baking powder and ¼ tsp salt in a medium bowl.
- In a large bowl, use a handheld electric mixer to beat together 1 cup coconut sugar and 6 Tbsp coconut oil until light and fluffy (2-3 minutes on medium). Mix in 5 eggs (1 at a a time), beating well after each then beat in 1/2 tsp vanilla extract and 1/2 tsp almond extract. Add flour mixture and continue to mix on low speed until blended.
- Bake 55 min at 350˚F. Cool in pan 10 minutes then run a dull knife around edges of cake to loosen cake. Transfer to serving platter by placing platter over cake and inverting directly onto platter. Let stand 5 minutes then serve warm or at room temp.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
I have my cake in the oven but I’m wondering where the 1/2 cup of almond flour went. The recipe calls for 2 cups but in the directions I only see 1 1/2 cups. I put in the 2 cups since 1 1/2 seemed too runny.
Hi Erika! I am sorry about that mistake! yes, 2 cups is correct. Thank you for pointing that out! I just updated the instructions.
I love love upside down cakes and this looks fabulous! love how moist it looks!
This is a beautiful recipe. Our German friends down the street are always baking. Can’t wait to share this recipe with them.