Peach Upside-Down Cake Recipe

Table of Contents

Ingredients

For the Peaches:

800 g (28.2 oz) peaches
100 g (3.5 oz) sugar
20 g (0.7 oz) cow butter
100 ml (3.4 fl oz) water
30 ml (1 fl oz) water + 1 tsp cornstarch

For the Batter:

1 egg
100 g (3.5 oz) sugar
10 g (0.35 oz) vanilla sugar
100 ml (3.4 fl oz) sunflower oil
2 tbsp yogurt
Lemon peel (to taste)
300 g (10.6 oz) flour
10 g (0.35 oz) baking powder

For Decorating:

Coconut flakes (to taste)

Method of Preparation

1. Prepare the Peaches

Start by washing 800 g of peaches thoroughly under cold water. Cut the peaches in half, remove the pits, and slice them into even wedges. These slices will form the beautiful and delicious top layer of your cake.

Arrange the peach slices neatly in a 25 cm diameter baking dish. Make sure to cover the entire bottom of the dish with the slices, as they will become the top layer once the cake is inverted after baking.

2. Make the Caramel Sauce

In a medium-sized cooking pot, pour 100 g of sugar and place it over medium heat. Allow the sugar to melt and caramelize, stirring occasionally. Once the sugar has turned a golden brown, add 20 g of cow butter and stir until the butter has fully melted and incorporated into the caramel.

Next, carefully pour in 100 ml of water, stirring continuously to combine with the caramel. Allow the mixture to come to a gentle boil for 1-2 minutes. Meanwhile, in a small bowl, beat 30 ml of water with 1 teaspoon of cornstarch until smooth. Gradually pour the cornstarch mixture into the caramel, stirring constantly until the sauce thickens completely.

Once thickened, remove the pot from the heat and immediately pour the caramel sauce over the arranged peaches in the baking dish. Ensure that all the peach slices are well-coated with the sauce.

3. Prepare the Batter

In a large mixing bowl, crack 1 egg and beat it together with 100 g of sugar and 10 g of vanilla sugar until light and fluffy. This step is crucial as it helps to incorporate air into the batter, resulting in a light and tender cake.

Slowly pour in 100 ml of sunflower oil while continuing to mix, followed by 2 tablespoons of yogurt. The yogurt adds moisture and a subtle tang to the batter. Grate some lemon peel directly into the bowl for a fresh citrusy flavor, then mix well to combine.

Sift together 300 g of flour and 10 g of baking powder, then gradually add this dry mixture to the wet ingredients. Mix until just combined to avoid overworking the batter, which could result in a dense cake. The dough should be soft and pliable.

4. Assemble the Cake

Lay out two sheets of parchment paper on a clean, flat surface. Place the dough between the sheets and roll it out to the size of your baking dish (about 25 cm in diameter). Carefully remove the top sheet of parchment paper and use the bottom sheet to help you transfer the rolled dough onto the caramel-covered peaches.

Gently press the dough down over the peaches, ensuring it covers the entire surface and meets the edges of the baking dish.

5. Bake the Cake

Preheat your oven to 180°C (360°F). Place the baking dish in the oven and bake for 30 minutes or until the top of the cake is golden brown and a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool in the dish for about 10 minutes. This brief cooling period helps the cake set slightly, making it easier to invert without breaking.

6. Invert and Decorate

After the cake has cooled slightly, carefully invert it onto a serving dish. Gently lift the baking dish off to reveal the beautifully caramelized peaches on top.

For an added touch of flavor and texture, sprinkle the cake with coconut flakes. The coconut adds a subtle sweetness and a delightful crunch that complements the soft peaches and tender cake.

7. Serve and Enjoy

Your Peach Upside-Down Cake is now ready to serve! This cake is best enjoyed slightly warm, allowing the flavors to meld together perfectly. Serve it as a dessert after a meal, or enjoy a slice with a cup of tea or coffee.

Nutritional Information (per serving)

Calories: 320 kcal
Carbohydrates: 50 g
Protein: 5 g
Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 35 mg
Sodium: 80 mg
Fiber: 3 g
Sugars: 35 g

Yield: 8-10 servings

This Peach Upside-Down Cake is not only visually stunning but also bursting with flavor. The combination of sweet, juicy peaches and a soft, moist cake is sure to make this dessert a favorite in your home. Enjoy every bite!