Upside-down peach cake with amaretto icing.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch cake |
Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup brown sugar
- ¼ cup melted butter
- 3 tablespoons amaretto liqueur
- 2 peaches, pitted and thinly sliced
- ½ cup chopped pecans
- ¼ cup butter
- ½ cup white sugar
- 2 medium eggs
- 1 teaspoon almond extract
- ¼ cup milk
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside.
- Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 169 mg |
| Sugars | 31 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Love the flavors and topping. I feel the cake was too small in height however. I would like to double the ingredients for the cake batter. And enjoy a bigger portion of the light, moist cake. Any suggestion appreciated!!! Making it for my birthday
This cake has a nice light flavor but I felt that the pecans almost overwhelmed it. It was good but didn’t wow me like I thought it might. I may give it another try at some point in the future.
I really wanted to like this as I love the peach and Amaretto combination. It is easy to make (I used my mom’s cast iron skillet) and nice to look at. However, for us it lacked flavor – other than sweet. I was hoping for a bit more of the Amaretto flavor – and I used it in the cake as a replacement for the extract – but it still really didn’t come through well. I won’t repeat this recipe.
It was okay…..
I used tinned peaches, not fresh. The cake tasted good, but it was really dense and gluey… Not sure if I will be making it again.
Loved it!
I couldn’t taste the peaches over the strong amaretto flavor. Both the cake and the topping were overly sweet.
This was good. I omitted the pecans because of an allergy in a guest. I also added amaretto to the batter. The cake did need to cook an additional 10 minutes. It was a decent recipe but could use some tweeking.
I love amaretto, and I loved this! I made this in a bundt pan, and put the butter/brown sugar / pecan mixture in first, then laid the sliced peaches on top of that, then the cake batter. It didn’t turn out as pretty as I would have liked, but it sure was tasty!
DELICIOUS! My parents and husband just raved about this cake. I made it as written, using 2 fresh peeled peaches and put it in a 9″ pie plate. Luckily I had an oven saver under my pie plate as some of the butter mixture bubbled over. Next time I will bake in my deep dish pie pan. The taste of these ingredients are absolutely spot on. Thanks sueb for sharing your recipe. It is a keeper.
Very good! I was worried that I’d screwed it up a bit as it took quite awhile longer to cook the cake through and then when I flipped it over the top seemed really wet and soggy. After cooling and sitting out for the afternoon though, it firmed up more and while it was a little gooey (not sure if that’s how it was supposed to be) but definitely really tasty. I made it in a springform pan as I didn’t trust my ability to turn it out of a pie plate in one piece and I think my pie plate would have been too small anyway. I guess I should have played with the oven temp to cook it properly due to my pan change but it still came out great and everyone loved it! Thanks for the recipe, sueb
Very good! A nice change from peach cobbler or crisp. I had bought a 1/2 peck of peaches from the peach orchard and had already made cobbler, crisp and baked peaches in syrup. I found this recipe and made it just as written. It smelled fabulous and tasted just as great. I made it in a 10″ pie pan as I was afraid it would boil over in the 9″. I think it would have, so was glad I had used the larger pan. It popped right out of the pie pan also and looked very nice.
Sliced the peaches thin like stated…Would have liked them a little thicker…Will definitely make again!!
Wonderful recipe! I omitted the almond flavoring and added additional amaretto to the cake batter. This is a keeper 🙂
This cake is scrumptious and beautiful too. My guests raved!
This cake was wonderful! Light, easy, and tasty…perfect for summer entertaining!
This was easy and great tasting. I used fresh picked from the tree peaches. They were little ones so I just used enough to cover the bottom. Almonds were what I found first in the freezer so I used a handful of those. The almond flavoring was a little strong for me and not enough amaretto. I will probably swap the extract for it the next time and try it with the pecans and use a cake pan. My glass pie plate took a lot longer, it finally dawned on me I had to lower the temperature for it. Great recipe Sueb! My son finally got around to trying a piece I saved for him, he said that was some good stuff! (High praise from him, he’s not much of a sweet eater and he is a chef)
This was easy and great tasting. I used fresh picked from the tree peaches. They were little ones so I just used enough to cover the bottom. Almonds were what I found first in the freezer so I used a handful of those. The almond flavoring was a little strong for me and not enough amaretto. I will probably swap the extract for it the next time and try it with the pecans and use a cake pan. My glass pie plate took a lot longer, it finally dawned on me I had to lower the temperature for it. Great recipe Sueb! My son finally got around to trying a piece I saved for him, he said that was some good stuff! (High praise from him, he’s not much of a sweet eater and he is a chef)
Sorry to say but I really wasn’t all that impressed with this reciepe. The peaches I used were amazingly good, it took all my willpower not to eat too much so I would have enough for the cake. It didn’t cook all the way throught even though I cooked it 10 min. longer then the reciepe called for. We thought the cake laked in flavor.
I’ve made this twice since last week, for two separate dinner parties & it was a hit. The flavour combination of peach and amaretto works well in any baked good, and the presentation of this dessert makes it beautiful to present to a host/hostess.
Really yummy and moist. Super easy too. My boyfriend gobbled his first slice up.