This Peach Upside down cake is a classic crowd pleaser that you can make for your afternoon tea party or for your kids lunchbox. An upside down cake, may sound complicated but is a simple cake baked with a fruit of your choice at the bottom, topped with the cake batter and reverted when cooled. It is a beautiful cake adorned with glazed fruits on the top, its a delight to watch and of course make as well.
Usually, an upside down cake is made with pineapple but in this variation we will be using peaches.
For the fruit layer
4 medium peaches
2+2 tbsp demerara sugar
2 tbsp Unsalted butter
1/2 tsp cinnamon powder
For the cake batter
3/4 cup unsalted butter at room temperature
1/2 cup + 2 tbsp powdered sugar
1 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup orange juice or 1/4 cup milk
Directions for Peach upside Down cake
- Wash, peel, deseed the peaches, and cut them into 5-6 slices on each half based on the size of the peach.
- Place it in a bowl and sprinkle 2 tbsp of the demerara sugar sugar over it and mix gently so that all the peaches are coated well, set aside.
- In a saucepan or small deep pan, on medium heat, add the 2 tbsp butter, 2 tbsp demerara sugar, and let the sugar melt and the butter brown. Add the cinnamon powder to this liquid. I added a tbsp of honey at this stage to get a nice shiny glaze.
- Pour this glaze at the bottom of a prepared 8-inch cake pan, lined with parchment paper, buttered. spread it to cover the bottom of the pan to the corners.
- Now place the peach slices over this liquid gently, forming a flowery pattern or as your like, start from the center, place the slices in a slant and keep filling the pan to the end.
- Now prepare the batter, in a mixing bowl, add the sugar and butter and whisk it till light and fluffy, I used a hand blender here.
- Add one egg at a time and whisk until mixed completely, don’t overdo else the batter will curdle.
- Sift the flour, baking powder and salt in a separate bowl, now add the dry ingredients into the mixture in two parts, alternating with the orange juice, and incorporate using a rubber spatula.
- Pour the batter over the fruits pan, gently so that you don’t disturb the pattern.
- Bake in a preheated oven in 170C for 30 minutes.
- When done, let it cool inside the pan for 15-20 minutes, and then gently invert into a plate / cake stand. The parchment lining will be stuck to the fruits top, gently remove it.
Relish a slice with your evening tea. Its a light yet dense cake, and this recipe is a keeper for me.