Introduction
Peach upside-down cake is a delightful dessert that combines the sweetness of peaches with a rich cake base. This recipe features a luscious topping made from melted butter, brown sugar, and cinnamon, creating a caramelized layer that pairs perfectly with the tender cake. Perfect for gatherings or a simple family dessert, this cake is sure to impress with its beautiful presentation and delicious flavor.
Detailed Ingredients with measures
Peach Topping Ingredients:
– 4 tablespoons unsalted butter, melted
– ½ cup packed brown sugar
– 1 teaspoon cinnamon
– 15-ounce can peaches, drained and thinly sliced
Cake Ingredients:
– 1½ cups all-purpose flour
– 2 teaspoons baking powder
– ¼ teaspoon salt
– 1 stick (½ cup) unsalted butter, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 large eggs, separated
– ½ cup milk
– ¼ teaspoon cream of tartar
Prep Time
The prep time for this cake is approximately 20 minutes, allowing you to gather your ingredients and prepare the batter and topping.
Cook Time, Total Time, Yield
Cook Time: 40 to 45 minutes
Total Time: 1 hour
Yield: This recipe yields 6 to 8 slices, depending on portion size.
Enjoy the process of creating this peach upside-down cake, and savor each slice as a delightful treat for any occasion!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C).
Step 2: Prepare the Topping
In a small bowl, combine the melted butter, brown sugar, and cinnamon. Pour this mixture into the bottom of a 9-inch cake pan, spreading it evenly.
Step 3: Arrange the Peaches
Arrange the peach slices over the brown sugar mixture in the pan.
Step 4: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Step 5: Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and egg yolks, beating until combined.
Step 6: Add Dry Ingredients and Milk
Gradually add half of the flour mixture to the creamed butter mixture, mixing until combined. Pour in the milk and mix again. Add the remaining flour mixture and mix until fully incorporated.
Step 7: Beat Egg Whites
In a separate bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form. Gently fold the beaten egg whites into the cake batter until just combined.
Step 8: Pour the Batter
Carefully pour the cake batter over the peach layer in the pan, spreading it evenly.
Step 9: Bake the Cake
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10: Cool and Invert the Cake
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan to loosen the cake. Place a serving plate over the cake pan and invert the cake onto the plate. Carefully lift the pan away.
Notes
Note 1
Oven temperatures may vary, so check the cake at 40 minutes for doneness.
Note 2
The cake yields 6 to 8 slices, depending on portion size.
Note 3
Cool the cake in the pan for no longer than 10 minutes to prevent sticking when inverting.
Note 4
Store any leftover cake in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended.
Cook techniques
Melt Butter
Melt unsalted butter by placing it in a small saucepan over low heat until fully liquid. Alternatively, microwave in a heatproof bowl in short bursts of 10-15 seconds, stirring in between.
Combine Ingredients
When combining ingredients such as brown sugar and cinnamon with melted butter, use a whisk or a fork to ensure a smooth and consistent mixture.
Layering Technique
To create a beautiful presentation for the cake, carefully layer peach slices over the brown sugar mixture, ensuring they are evenly distributed for an appealing look.
Whisking Dry Ingredients
When whisking flour, baking powder, and salt, make sure to mix thoroughly to combine evenly, which helps prevent lumps and ensures a consistent cake texture.
Creaming Butter and Sugar
For optimal results when creaming butter and sugar, start with softened butter at room temperature and beat until the mixture appears light and fluffy, usually around 3-5 minutes.
Folding Egg Whites
To fold beaten egg whites into the cake batter, use a spatula and a gentle cutting motion to maintain the airiness, which aids in leavening the cake for a lighter texture.
Checking Cake Doneness
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If not, continue baking and check at intervals of 5 minutes.
Inverting the Cake
When inverting the cake, allow it to cool for no longer than 10 minutes. This helps prevent sticking to the pan. Use a sharp knife to carefully loosen edges before flipping.
FAQ
Can I use fresh peaches instead of canned?
Yes, fresh peaches can be used; just peel, slice, and ensure they are ripe for the best flavor.
What if I don’t have cream of tartar?
You can omit cream of tartar; however, it helps stabilize the egg whites and may affect the texture slightly.
Can I use a different type of sugar?
Yes, you can substitute granulated sugar with alternatives like coconut sugar or cane sugar, but the flavor and texture may vary.
How should I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 2 days.
Is it possible to freeze this cake?
No, freezing is not recommended for this cake as it may affect its texture and moisture level after thawing.
Conclusion
The Peach Upside-Down Cake is a delightful dessert that perfectly balances the sweetness of peaches with a rich, buttery cake. The layer of brown sugar and cinnamon adds a wonderful depth of flavor, creating a deliciously beautiful treat that’s ideal for any occasion. Its moist texture and vibrant topping make it a standout dessert that brings joy to both the baker and the guests.
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