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Fresh baked moist peach upside down cake oozing with caramelized fruit juices along side a nice warm cup of coffee. The best part is that it's simple, easy and my one bowl recipe baked from scratch.
INGREDIENTS
FOR THE FRUIT BASE
- Peaches – 4 medium sized fresh or canned (see notes)
- White Sugar – 4 tbsp
- Unsalted Butter – 4 tbsp
FOR THE CAKE
- Unsalted Butter – 114 grams (1 stick)
- White Sugar – 150 grams (3/4 cup )
- Eggs – 3 large
- All purpose flour – 165 gram ( 1 1/2 cups)
- Baking Powder – 1 1/4 tsp
- Salt – 1/4 tsp
- Milk – 120 ml (1/2 cup )
- Vanilla – 2 tsp
- Spice – 1/2 tsp (optional)
Instructions
Prepare Fruit Base
Split the peaches in half, remove seed and cut each half in to 4 slices.
Place soft butter and sugar in the baking pan - combine well.
Spread evenly on the bottom of the pan so you have a layer of butter /sugar
Arrange the slices of peaches over the mixture.
Place in the fridge for five minutes while you prepare the cake batter.
Prepare cake batter
Preheat oven at 170 C/ 340 F
In a bowl add all cake ingredients - soft room temperature butter, sugar, eggs, flour, baking powder, salt, milk and vanilla.
Use a whisk and bring it all together until you have a smooth cake batter with no lumps.
Bake
Pour cake batter over the peaches in the cake pan.
Spread it evenly . Wiggle the pan gently so the batter sinks into between the slices.
Bake in the preheated oven for about 35 - 40 minutes until the skewer inserted comes out clean.
Cool on the baking rack for 5 minutes
Invert cake
This cake needs to be inverted while the melted sugar is still hot in the bottom of the pan.
Place a plate or serving platter on the cake pan - carefully hold the pan and plate steady while you flip the cake pan over
This is better done correctly, carefully and quickly by an adult only.
The cake is hot and the bottom caramelized sugar juices can cause severe burns if not done correctly.
Cool and serve
