Preheat oven to 375 degrees. Line the bottom of an 8-9” cake pan with parchment and butter the sides generously.
The first step is to prepare the caramel sauce. In a small sauce pan, combine the water, sugar, and salt. Bring the mixture to a boil, then reduce the heat to a low simmer, swirling the pan occasionally until the sugar has caramelized and is a deep amber color. Remove the pan from the heat and whisk in the butter. Pour the caramel into the prepared cake pan and place the thyme sprigs around on top. Next arrange the sliced peaches in a spiral covering the entire bottom of pan. Set aside.
To prepare the pistachio filling, combine all the ingredients in a small bowl and set aside.
To prepare the cake, whisk together the flour, almond flour, baking powder, and salt in a medium bowl and set aside. In the bowl of an electric mixer with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs and beat until fluffy, scraping down the sides of the bowl as needed. Next add the flour mixture and the buttermilk, alternating between the two until just incorporated. Do not overmix. Spoon ½ of the cake batter over the fruit. Sprinkle with pistachio filling. Cover with the other ½ of the cake batter and place in the oven. Bake until a toothpick comes out clean, about 25-30 minutes. Allow to cool in the pan for 10 minutes. Run a knife around the outside to loosen the cake and invert it onto a plate. Serves 6-8.
Kunde Family Winery Sweet Leslie
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