Upside-Down Almond Peach Cake with Saffron and Cardamom
Saffron-glazed summer peaches crown this delicate almond cake that is perfect for Fika, brunch, or your favorite picnic spot.
Ingredients
- 2 cups finely ground almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ½ teaspoon sea salt
- Finely grated zest of 1 small lemon
- 8 tablespoons butter, divided
- ½ cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 ounces plain or vanilla skyr, room temperature
- 1 tablespoon brown or granulated sugar
- Pinch saffron threads
- 3 ripe peaches, sliced ¼-inch thick
Instructions
- Preheat oven to 350°.
- Spray an 8-inch cake pan with non-stick baking spray and line the bottom with a parchment circle.
- In a large bowl, mix together the almond flour, baking powder, baking soda, cardamom, salt, and lemon zest. Set aside.
- In a mixer bowl, cream together 6 tablespoons of the butter with the ½ cup granulated sugar until light in color. Scrape down the bowl and beat in the eggs 1 at a time until well-mixed. Add the vanilla.
- Add the dry ingredients to the butter and egg mixture until well-mixed but taking care not to over mix. Stir in the skyr until smooth.
- In a small sauce pan, heat the remaining 2 tablespoons of butter with the tablespoon of brown or granulated sugar and the saffron threads. Cook over medium heat, stirring, until bubbly and golden in color.
- Pour the saffron mixture into the bottom of the prepared cake pan to evenly coat.
- Arrange the peach slices in a circular pattern over the saffron mixture and then cover the slices with the cake batter.
- Bake for 35-40 minutes until the cake is nicely browned and a tester inserted in the center comes out clean.
- Cool the cake for about 15 minutes on a rack and then carefully invert it onto a round plate or platter so that the peaches are on the top.
- Serve warm with a bit of whipped cream or ice cream if desired!
Servings: 8