Peach Upside-Down Cake
The first time I tried to make a fruit upside down cake, I wasn’t too successful. I had sworn not to try it out ever again but my husband convinced me, this time using canned fruit.
It turned out perfect and tasted oh so good – a perfect way to celebrate our 4th Wedding Anniversary.
The last recipe I followed I didn’t like the cake base, which was not moist, but dry and crumbly. So I decided to do my own version with the French-Yoghurt cake base and it came out just the way I liked it – a little more pudding-like. I am on a sugar-high just looking at it!
- ¼ cup / 4tbsp butter
- ½ cup packed brown sugar, light or dark is fine
- 1 400g tin of peach slices
Base – French yoghurt cake
- 1 cup all purpose flour
- 2 tsp baking powder
- pinch of salt
- 1 cup sugar
- 3 eggs
- ½ cup natural yoghurt
- ¼ tsp vanilla extract
- ½ cup flavourless oil
Place a saucepan over medium heat and melt the butter and sugar. Mix well and keep stirring until the mixture starts bubbling and caramelises a bit. Remove from the heat and set aside to cool.
Butter a 9 inch round cake pan and once the mixture has cooled down a little, pour into the pan and evenly arrange the peach slices on top.
Centre a rack in the oven and preheat to 175°C.
Whisk together the flour, baking powder and salt and set aside. In a large mixing bowl, using an electric beater, whisk together the sugar, eggs, yoghurt and vanilla extract until well blended.
Still whisking, add the dry ingredients bit by bit, until they are all mixed well. Pour the oil into the batter and carefully fold in with a rubber spatula.
Pour the batter on top of the peach slices and even it out. Bake for about 50 - 55 minutes, or until a skewer comes out clean.
Take out of the oven and cool on a rack for about 10 minutes. Run a knife around the edge of the pan and carefully invert onto a serving plate.
Serve with cream.
Tips : If the sugar mix has hardened while you have set it aside to cool, place it back on the hob and lightly heat it.
I had some extra batter after filling the tin, which I used to make about 9 small cup cakes.
After a while the sugar boils and might bubble up over the cake batter, but that’s ok, it kinda adds a caramelised flavour to the whole cake. I loved it.
Take extra care while you invert the cake, as this is the trickiest part. It can all crumble down or get stuck to the bottom. I prefer to invert it as soon as its been taken out of the oven as it will still be a bit buttery at the bottom and the peach slices don’t stick to the pan.
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