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Peaches and cream are a classic combination, but I had to take inspiration from the South for this peach upside-down cake and add tangy buttermilk. Buttermilk makes for a light and fluffy cake and adds a pleasant tanginess that highlights the sweetness of the honey and of the fresh summer peaches smothered in brown sugar caramel.
An upside-down cake is a gorgeous and time-saving dessert that will impress at any gathering. The moist cake and fresh fruit topping are baked together in one step, so all you have to do is turn it out onto a platter and serve a dazzling dessert. There’s no better way to end a summer barbeque than with a peach upside-down cake, and maybe a side of vanilla ice cream too.
Choosing The Best Peaches
For baking, yellow peaches work best. Compared to white peaches, which can be too mellow, yellow peaches have a stronger, “peachier” flavor. Look for peaches that have vibrant pink, red, and gold skin. There shouldn’t be too many blemishes or any wrinkles on the skin.
Use peaches that are almost ripe but still slightly firm. When gently squeezed, one should feel like you could leave a dent without making a juicy mess. While fresh peaches are the best, if you’re making this out of season, you can substitute frozen unsweetened peaches that have been thawed.
Other Fruit You Can Use
Upside-down cake is a method that you can use year-round with different fruits as they come into season. Fruits that hold their shape when baked and don’t release too much juice work best. Try this recipe with apples, pears, stone fruits, bananas, and of course, pineapple.
Tips to Flip Upside Down Cake
The best part of making an upside-down cake is that in one simple recipe you have a moist cake with a stunning fruit and caramel topping. But how do you turn it out of the pan without destroying your beautiful masterpiece?
- Start by using a high-sided standard cake pan, preferably with 3-inch sides. A springform pan may seem easier for flipping the baked cake, but the caramel can leak out. If you do choose to use a springform pan, cut the parchment a little larger so it lines not only the bottom of the pan but slightly up the sides as well. Wrap the outside of the pan with aluminum foil and bake it in a rimmed baking sheet so any caramel leaks don’t burn onto the bottom of your oven.
- Before flipping the cake, let it cool for 10 minutes, but not any longer. The caramel will stick more if it cools too much. Run a knife around the edges to loosen the cake from the pan.
- Place the serving platter upside down on top of the cake pan. Flip the whole thing, cake pan and platter, so the cake releases upside down onto the platter that will now be right side up.
- If the parchment is stuck to the cake, peel it off. It’s okay if any peach slices or caramel stick to the bottom of the pan, just place them back on top of the cake and rearrange the peach slices to fill any gaps.
More Peach Desserts to Make this Season!
- No Churn Peach Cobbler Ice Cream
- Peach Blueberry Cake
- Summer Peaches with Baked Meringue
- Old-Fashioned Peach Pie
- Peach Raspberry Pie
Preheat the oven to 350°F.
Grease a high-sided 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper and grease the parchment. Dust the pan lightly with flour, then tap out any excess.
Make the caramel topping:
Melt the butter in a small saucepan over low heat, or in a small bowl in the microwave. Take the butter off the heat, add the brown sugar, and whisk until fully combined.
Pour the caramel topping into the pan and arrange peach slices:
Pour the caramel topping into the prepared cake pan. Arrange the peach slices in a single layer on top of the caramel, making concentric circles.
Combine the dry ingredients for the cake:
In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk until combined.
Beat the butter and granulated sugar:
In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter and sugar on medium-high speed until pale and fluffy, about 5 minutes.
Add the egg and vanilla:
Add the egg and vanilla extract and beat until fully combined. Scrape down the bottom and sides of the bowl with a rubber spatula.
Combine the wet and the dry:
Add a third of the flour mixture into the butter mixture and mix on low speed until incorporated. Pour in half of the buttermilk mixture and continue mixing on low speed just until combined.
Continue alternating the dry and wet ingredients, making sure to end with the dry ingredients and mixing until just combined. Use a rubber spatula to scrape down the bowl in between additions to ensure the batter mixes evenly.
Add the batter to the pan:
Spread the cake batter evenly over the peach slices and caramel.
Bake:
Bake the cake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Turn out the cake:
Cool the cake in the pan for 10 minutes, then turn the cake out onto a platter while it’s still warm.
Run a knife around the edges to loosen the cake from the pan.
Place the serving platter upside down on top of the cake pan. Flip the whole thing, cake pan and platter, so the cake releases upside down onto the platter that will now be right side up.
If the parchment is stuck to the cake, peel it off. It’s okay if any peach slices or caramel stick to the bottom of the pan, just place them back on top of the cake and rearrange the peach slices to fill any gaps.
Serve:
Slice and serve warm or at room temperature.
Storage:
Cover the cake with plastic wrap and store it in the refrigerator for up to 3 days. For the best texture, let the cake warm up to room temperature before serving.
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