Recipe of the Week: Fresh Peach Almond Upside-Down Cake
This perfectly peachy almond dessert is a favorite among my family and friends. It is very popular at parties, especially when served with ice cream. I like to make it with firm freestone peaches, especially when they are in season. Serves eight. (Chef tip: Coat the bottom of removable bottom springform pan with butter and brown sugar, top with fresh peaches and cover with cake batter. After the cake is baked, invert onto a serving dish so that the glazed fruit is on the top of the cake.)
1/3 cup packed brown sugar
2 tablespoons unsalted butter
8 fresh Freestone peaches, peeled and sliced
1 tablespoon slivered almonds, lightly toasted
1 1/2 cups all-purpose flour
2 teaspoon baking powder
1/8 teaspoon salt
1 cup granulated sugar
1/2 cup olive oil
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup plain yogurt
2 large egg whites
Preheat oven to 375F.
To prepare topping, lightly coat a nine-inch round cake pan with cooking spray. Heat brown sugar and two tablespoons of butter in a small saucepan over medium heat. Cook for 4-5 minutes or until butter melts and sugar dissolves, stirring occasionally. Pour sugar mixture into prepared cake pan, tilting pan to coat bottom evenly. Arrange peaches evenly over sugar mixture.
Combine flour, baking powder, and salt; stir with a whisk. Place granulated sugar and olive oil in a bowl; beat with a mixer at medium speed until well blended and fluffy (about five minutes). Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Fold flour mixture into sugar mixture alternately with yogurt, beginning and ending with flour mixture.
Beat the egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gently fold the egg whites into the batter. Spoon the batter over the peaches, spreading evenly. Bake for 35-40 minutes, or until a wooden pick inserted into center of the cake comes out clean. Cool in pan 15 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a serving plate upside down on top of cake, and invert the cake pan onto the plate. Let stand five minutes, and remove the pan. Serve warm.