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Thursday, August 29, 2013

Peach Upside Down Cake

Found some overripe peaches while cleaning the ref yesterday. I didn't want them to go to waste..so I made this delicious Peach Upside Down Cake!

And guess what? The cake is three quarters gone already. I guess that describes how much we love Peach Upside Down Cake! My daughters couldn't even wait for it to completely cool down, so it was still warm when I inverted it onto the cake stand. The result --- half of the peach topping got stuck...that's why the top looks kinda ruined. Well, it's really no big deal...the cake was still a big hit! 

By the way, I used the same recipe as the Pineapple Upside Down Cake from Goldilocks Bakebook for this one. This will also work well with nectarines and pears. You should try it!




Ingredients:
For the caramelized peach:

  • 3 large peaches
  • ¾ cup sugar
  • 1/8 cup water
  • 4 Tbsp unsalted butter
For the cake:

  • 1¾ cake flour
  • ½ tsp salt
  • 1 Tbsp baking powder
  • ¾ cup unsalted butter
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/3 cup evaporated milk
  • ¼ cup cold water
Instructions:
For the caramelized peach:

1. Peel and core the peaches, then cut into 1/4-inch-thick slices.
2. Mix the sugar and water in a saucepan over medium heat. Cook, without stirring, for about 3 minutes or until bubbles start to appear and you see dark color syrup around the edge of the pan. Swirl the saucepan in a circular motion so the sugar caramelizes evenly. Keep swirling gently until the caramel is medium golden brown. Turn down the heat to the low and whisk in the 4 Tbsp butter.
3. Add the peaches and gently stir to cover with syrup. Simmer for 10 minutes or until the peach slices turn golden brown. Transfer and arrange peach slices to a slightly greased 9" round baking pan. Continue to simmer syrup for about 3 minutes more or until thick. Pour on top of the peach slices. Set aside.

For the cake:


1. Preheat oven to 350F. In a bowl, sift all dry ingredients and set aside.
2. In another bowl, cream butter and sugar at medium spped until light and fluffy. Add eggs, vanilla extract, evaporated milk and water. Continue mixing for about 1 1/2 minutes or until all ingredients are well blended. Turn speed to low and gradually add the dry ingredients making sure to scrape the sides of the bowl occasionally. Increase the speed to medium and mix for another 1 1/2 minutes.
3. Pour batter into pan with caramelized peach. Bake in preheated oven for 30-35 minutes or until toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack to completely cool down. Run a sharp knife around the edge of the pan and then invert the cake onto a serving plate.



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