This classic Peach Upside Down Cake is a twist on a traditional dessert. Its fluffy and eggless with loads of fruity goodness on top. Add a scoop of vanilla ice-cream for a soulful dessert experience.
Traditional recipes always are a good idea for tea time and what I mostly like about Upside Down Cakes is that the first bite is always full of the fruity flavour. This classic recipe always works as a centre piece for high teas and takes you back to the good ol days. This time I actually thought of trying peaches from the usual pineapples in the Upside Down (just a little break free from the usual flavour). This recipe is fairly easy, all you need is some canned peaches, my eggless vanilla cake batter and a little bit of patience. And I am sure you’ll love it!
Patience is virtue and there is no best technique than this. Also, for a perfect Peach Upside Down Cake all you have to do is to start by lining your cake tin with sliced peaches to get that quintessential fruity top. You start by brushing the sides and corners with butter and spreading a little pool at the bottom. It may look like a lot but this along with cinnamon and sugar will help the peaches to caramelise once the sugar starts to cook.
After this is done, place the peaches all over the tin and pour the batter on top once the tis covered. Put it in the oven for baking and once its out let it rest for 10 minutes and de mould the cake while its hot and not piping.
To get the best version of this Upside Down Cake, I’ve used my all-time favourite vanilla sponge recipe as the base. Its quick, easy and always a classic hit. This is one recipe that I’ve tried and perfected for years now and I can even eat it just like that.
The Peach Upside Down Cake is fun and easy. You can even refer to the Pineapple Upside Down Cake for the little details incase I’ve missed out on any 🙂
HAPPY BAKING Y’ALL!
- For the Topping:
- Melted Butter, ⅓ cup
- Brown Sugar, ¼ cup
- Canned Peach Halves, 8-10 pieces
- Cinnamon Powder, ¼ teaspoon
- For the Cake:
- All Purpose Flour (maida), 2 cups or 250 grams approx.
- Baking Powder, 1
- Baking Soda, ½ teaspoon
- Softened Butter, ½ cup or 100 grams approx.
- Caster Sugar, ¾ cup or 150 grams approx.
- Buttermilk (or yogurt), ½ cup or 120ml
- Good Quality Vanilla Extract, 1 teaspoon
- Milk, ½ cup or 120ml
- Slice the peach halves into equal sized pieces. Set aside to be used later.
- Pour the melted butter on the base of a 8" loaf cake tin. Cover the sides of the tin with the melted butter to make sure that the cake doesn't stick. Spread the remaining butter evenly on the base of the tin.
- Sprinkle the brown sugar and cinnamon powder on the base over the melted butter. Mix them slightly. It may look like there's a lot of butter but it's normal.
- Start placing peach slices all over the butter base and on the sides of the tin so that the entire cake tin is covered in them. Make sure the slices are of equal width so they cook evenly. Keep them slightly thick about ⅛th of an inch.
- Set it aside while you move onto making your cake batter. I used my Vanilla Sponge Cake recipe for the base, please read the recipe here.
- Prepare the cake batter according to the recipe. Once it is ready, pour it over peaches and bake in a preheated oven at 180 degrees Celsius for 30 minutes or until a skewer inserted into the centre comes out clean.
- When the cake is baked, loosen the sides carefully using a knife and let it cool down for 10 minutes before inverting it onto a cake platter or a large plate. This step requires a lot of patience, so please do not hurry. If you flip it without waiting, you may end up in a situation where your peach slices may stick to the pan. Don't worry if that happens, just stick them on top pf the cake and no one will notice 😉
- Let the cake cool down completely and enjoy with tea or coffee!