Sunday, October 5, 2014

Peach Upside Down Cake

I am not into eating peach raw. They just don't taste appealing to me. However, if cooked I love it. 



We usually don't buy it as they always go waste, as neither of us like it. One day while I was blog hopping I landed on this recipe. Now, I am allergic to pineapples but the post left me drooling with the glazed pineapple and peach. I was like, what if I am allergic to pineapple, I could make the same with peaches and see if I could have a positive attitude towards cooked peaches. That is how I ended up making it and I am so glad that I did give a try. I have a sweet tooth but Jacob is not into desserts. Still he kept opening the refrigerator every now and then to cut out a piece and have it, that we both scrapped off the last bit of it and the cake didn't make it to the next day :). He keeps telling me every now and then how he dreamt about having that cake or he just felt a sudden craving to have it (I have never heard him crave for something sweet), that's when I know its time to make the next batch of this cake :).



I would definitely recommend you to try it. Make it and have it chilled. I am sure it is gonna taste heavenly.





Ingredients


For the cake

  1. 1 1/2 cup of all purpose flour
  2. 2 tsp of baking powder
  3. 1/4 tsp of salt
  4. 1 stick of unsalted butter @ room temperature
  5. 1 cup of sugar
  6. 2 large eggs
  7. 1/2 cup of milk
  8. 1 tsp of vanilla extract
  9. 1/2 tsp of almond extract
For the topping
  1. 2 peaches, pitted and sliced
  2. 3/4 cup of brown sugar
  3. 6 tbsp of unsalted butter

Method
  • Preheat the oven to 350 F.
  • In a large bowl, combine the all purpose flour, baking powder and salt and set aside.
  • In another bowl, beat the butter and sugar. Then add the eggs and beat it well.
  • Add the dry ingredients to the wet ingredients little by little while you keep mixing it.
  • Heat the milk in a pan untill it starts to boil. Pour the hot milk to the batter while you keep beating the mixer. Now add vanilla extract and almond extract and mix it well.
  • For the topping, heat the butter in a pan untill it melts. Now add the brown sugar and let it dissolve in it. Pour the mixture into a greased baking pan and spread it evenly on the bottom of the pan. Now line the peaches in the pan. 
  • Slowly pour in the batter to the baking pan. 
  • Bake it for about 30-40 minutes or untill a toothpick inserted comes out clean.
  • Remove from the oven and let it cool for about 15-20 minutes before you invert it onto a plate. 
  • Serve it hot or refrigerate it once it cools completely and serve chilled.
Tips
  1. You could try making the topping in a cast iron skillet and lining the peaches in the same skillet and baking the cake in it. The original recipe includes the making of the cake in a cast iron skillet. However, baking it in a baking pan turned out fine for me.
  2. Grease your pan well when you make it, else it would get sticky (like it did for me :)). Ever since I have made it has come out well but never got to click it because Jordan always wakes up when he gets to smell food :). May be some day I would be able to click decent pics of this cake :).


Recipe courtesy : Adapted from Brown Sugar




12 comments:

  1. Yummy cake and always caramelized peaches

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  2. My family loves peaches. But this year, there was not enough in the market due to the weather. I can almost taste the delicious cake :)

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  3. The texture of the cake looks amazing.. I love upside down cakes. This one looks so pretty as well

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  4. Cake looks yummy and flavorful!

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  5. Who will say no to this irresistible cake, definitely not me.

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  6. Wow, look at the cake texture and the caramelized peach,love it ,will try

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  7. yum, love peach cake! I can eat them raw but always prefer a cake hehe. Delicious looking Anupa :-)

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