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Perfect Peach Cardamom Upside-Down Almond Cake with Saffron Whipped Cream

peach cardamom upside-down almond cake - featured image
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A moist and tender almond cake topped with caramelized peaches and warm cardamom, served with a fragrant saffron whipped cream. This elegant yet simple upside-down cake is perfect for summer gatherings and special occasions.

Ingredients

Scale
  • 3–4 ripe peaches, peeled and sliced
  • 1/2 cup (100g) brown sugar
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon ground cardamom
  • 1 cup (120g) almond flour
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk or almond milk
  • 1/4 cup (60ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom
  • 1 cup (240ml) heavy cream, chilled
  • A pinch of saffron threads (soaked in 1 tablespoon warm water for 10 minutes)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Melt 3 tablespoons butter in a 9-inch round cake pan over low heat.
  2. Sprinkle brown sugar evenly over melted butter, then dust with 1/2 teaspoon ground cardamom.
  3. Arrange peeled peach slices in a single layer over the sugar mixture, slightly overlapping. Set aside.
  4. In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, salt, and 1/4 teaspoon ground cardamom.
  5. In a large bowl, beat granulated sugar and eggs with an electric mixer until pale and thickened, about 2-3 minutes.
  6. Add milk, oil, and vanilla extract to the egg mixture and mix until combined.
  7. Gradually fold dry ingredients into wet mixture using a spatula until just combined, about 2 minutes.
  8. Pour batter evenly over arranged peaches in the pan and smooth the top.
  9. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and edges are golden brown.
  10. Cool cake in pan for 15 minutes. Run a butter knife around edges to loosen, then invert onto a serving plate.
  11. Whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
  12. Gently fold in soaked saffron with its liquid into the whipped cream. Chill until serving.
  13. Serve slices of cake with a generous dollop of saffron whipped cream.

Notes

Use firm but juicy freestone peaches for best texture. If peaches release too much juice, spoon some out after baking to avoid sogginess. Be gentle when folding batter to keep it light. Whip cream cold for volume and soak saffron in warm water to avoid clumps. Baking times may vary; check doneness with a toothpick. Let cake rest before inverting to keep peach layer intact.

Nutrition

Keywords: peach cake, cardamom cake, upside-down cake, almond cake, saffron whipped cream, summer dessert, fruit dessert, easy cake recipe

Find it online: https://twinkletaste.com/perfect-peach-cardamom-upside-down-almond-cake-recipe-with-saffron-whipped-cream-tutorial/