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.
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Servings: 8 servings
Ingredients
- 3 medium peaches (cut into thick slices)
- 1 cup All-purpose flour (spooned)
- ½ cup butter (softened)
- 3 medium eggs
- 1 ¼ cup sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- lemon zest
- ⅓ cup 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.
Nutrition
Calories: 329kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 287mg | Potassium: 156mg | Fiber: 1g | Sugar: 36g | Vitamin A: 635IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg
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