Peach-Almond Upside-Down Cake

Ingredients

• 0.3 teaspoon almond extract 
• 2 teaspoons double-acting baking powder 
• 2 large eggs 
• 1.5 cups flour all-purpose
• 4 medium nectarines pitted cut into 6 wedges each
• 0.5 teaspoon salt 
• 1.5 cups sugar 
• 1 stick butter unsalted plus more for the pan at room temperature
• 0.5 teaspoon vanilla extract 
• 0.5 cup almonds whole
• 0.8 cup milk whole

Equipment

• food processor
• bowl
• frying pan
• oven
• blender
• toothpicks
• cake form

Directions

1. Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat.
2. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes.
3. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
4. Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
5. Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes.
6. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
7. Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes.
8. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely.
9. Serve with ice cream.
10. Photograph by Kana Okada