Fresh peach cake | Upside-down
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.
cut into thick slices
(130g) All-purpose flour
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.
Maricruz Avalos F.