Peach upside-down cake is a delicious dessert that features ripe peaches layered on the bottom of a cake pan, topped with a simple cake batter, and baked until golden brown. Once baked, the cake is flipped over onto a serving plate, revealing the beautifully caramelized peach slices on top.
This delightful dessert combines the sweetness of ripe peaches with the moistness of the cake, creating a perfect balance of flavors and textures.



Serving Size: 12 Servings
Baking Time:35 minutes
Temperature: 180° C (356° F)


Ingredients

Caramel and fruit top
75 gr granulated sugar
3 tbsp water
2-3 large peaches

Cake
150 gr butter
3 pcs large eggs at room temperature
150 gr granulated sugar
150 gr flour
1 1/2 tsp baking powder

Recipe

Caramel and fruit top
*Pit the peaches and cut into slices about 1-1,5 cm thick. Arrange the slices in a pattern on the bottom of 22-cm cake pan lined with baking paper
*In another saucepan add the granulated sugar gently to the center and pour the water all around from the sides
*Without stirring, cook the sugar on medium heat until the sugar mixture comes to a boil and begins to caramelize.
*To prevent crystallization use a heat safe brush dipped into cold water to remove any crystals that may form around the side of the pan
*When the sugar begins to turn golden amber in color, gently swirl the pan to evenly distribute the caramelization.
*Allow the caramel to become a deep amber color, then remove the pan from the heat and pour the caramel onto the pears set aside

Cake
*Preheat the oven to 180° C (356° F)
*Melt the butter in the microwave
*Using an electric whisk combine the eggs and granulated sugar until completely pale in colour
*Pour in the melted butter
*Sift the flour and baking powder then add to the mixture and whisk briefly until combined
*Pour the mixture on top of the peaches and bake for 35 minutes in a pre-heated oven 180° C (356° F)

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