• Preeti Shridhar

Peach Upside Down Cake


Right now Northern India is flooded with a variety of fruits. A few days back I tried a mixed stone fruit cobbler. It was a great hit with friends and family.

Next on my list was Peach upside down cake. but whenever I bought peaches from the market, they got over before I could get down to making a cake with them .

Last week I happened to go to my friend's resort in the hills. Oh man! What a season to visit the hills. the trees were laden with plums and peaches. I have never eaten such juicy and sweet plums and peaches in my entire life.

The joy of plucking the fruits ourselves was unparallel. Needless to say I got hoardes of plums and peaches.

And here is my Peach Upside Down Cake.

I have added some almond meal to the cake batter to provide a bite to the cake. The cake not only looks sexy but also tastes yumm. I served it warm with a scoop of Vanilla Ice cream.

To tell you the truth I would love it plain with a cup of tea.

Please read the notes at the end of the recipe , before you start.

Ingredients :

Topping:

Unsalted Butter 40 gms Brown sugar 1/4 cup Peaches 6-8 , each sliced into 8-12 slices Cake Batter:

All purpose flour 240 grams

Almond meal 50 gms Baking powder 2 1/4 teaspoons Salt 1/4 teaspoon Unsalted butter 170 gms Granulated white sugar 300 grams Pure vanilla extract 1 teaspoon

Almond extract 1 teaspoon Eggs 3 large Milk 180 ml

Method:

  1. All ingredients should be at room temperature.

  2. Melt 40 gms butter carefully in a 10" pan.

  3. Once the butter cools down slightly, pour most of it over peach slices. Lightly mix with your fingers.

  4. Sprinkle brown sugar now on the peach slices. Again mix lightly.

  5. Brush the pan nicely with the remaining butter.

  6. Arrange the slices in the pan.

  1. Preheat oven to 180 degrees Celsius .

  2. Mix All Purpose Flour, baking powder, almond meal and salt .

  3. In a large bowl beat sugar and butter until light and fluffy. Approximately 3-4 minutes.

  4. Scrape down the sides , add one egg at a time, beating well after each addition.

  5. Beat in vanilla extract and almond extract.

  6. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

  7. Pour the batter over the prepared tin and bake for 40-50 minutes.

  8. Mine was done in 40 minutes. It depends on your oven.

  9. Do the skewer test to check the doneness of the cake.

  10. Remove from the oven on a wire rack.

  11. Let the cake cool in the tin for 10 minutes.

  12. Run a sharp knife around the edges of the cake.

  13. Turn it over your serving platter.

Note :

  1. All ingredients should be at room temperature.

  2. If you dont want to use almond meal, increase all purpose flour by 50 gms.

  3. If you dont have unsalted butter, use salted , like I did but omit the salt mentioned in the recipe.


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