Fresh peach cake | Upside-down
8 servings
An upside down fresh peach cake is what summer calls every year. This cake is moist and juicy, easy to make and is a perfect dessert for a summer meal.
Ingredients
- 3 large peaches cut into thick slices
- 1 cup (130g) All-purpose flour spooned
- ½ cup (110g) butter softened
- 3 medium eggs
- 1 ¼ cup (250g) sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- lemon zest
- ¼ cup (70ml) water
Instructions
- With the rack in the middle position preheat the oven to 180°C/360°F. Grease a 9" (20 cm) round baking pan.
- Arrange the peaches slices on the bottom of the pan, side by side.
- In a sauce pan add ½ cup sugar and the water. Bring to boil over medium heat and stir until it turns thick with an amber colour.
- Pour this caramel over the peaches covering them well.
- In a medium bowl sift flour with baking powder, baking soda and salt. Set aside.
- In another bowl, beat the butter with the remaining sugar until fluffy and pale.
- While still beating, add eggs one at time until fully incorporated. Mix in lemon zest and vanilla extract until combined.
- Mix in flour until there are no lumps.
- Pour the batter on top of the peaches and use an spatula to spread evenly.
- Bake from 50 to 60 minutes or until a stick inserted into the center comes out clean.
- Take the cake from the oven and put in a cooling rack for 10 minutes. Carefully invert the pan onto a plate to have the peaches on top.