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Upside down peach cake

I am a huge fan of peaches as a summer snack, but I hadn't often baked with them. My dad makes a number of delicious pies though and peach has to be my all time favorite, so I knew I had to bake something this summer with peaches. I got a box of peaches from the peach truck, and they were perfect for this cake. They were incredibly ripe and juicy, and that is just what you'll need for this recipe!

The only special equipment required for this recipe is a blender. You could also use an immersion blender, but you'll need a bit of extra patience. You'll reserve one of your five peaches to use for slices at the base of your cake, but the rest will be blended into a liquid that you'll use in your cake batter!


I already mentioned this but it's so important that I'll mention it again - to get the best result, you need to use RIPE peaches. The peach you use to slice for your base and eventual topping can be a bit less ripe, but the peaches you blend should be incredibly juicy. This will give your cake the best taste and texture in the end.


For your other ingredients, there really isn't any preparation required. Your butter will get melted so it can come straight out of the fridge. I do recommend taking your eggs out when you begin, but if they're cold when they get incorporated that will be okay too.


This cake tastes incredible the day it's baked, but it does store quite well too. The topping does make it a bit tricky to cover, but you can slice the cake and put it into an airtight container that's tall enough or I also share some freezing advice in the actual recipe.


One last note before we get to the recipe. The first time I made this recipe I did it without the sliced peaches and brown sugar / butter mixture. I loved it this way but I didn't feel like it tasted peachy enough. If you did want to omit the sliced peach topping and brown sugar / butter mixture, follow the cake batter instructions as is (knowing you'll only need 4 peaches in total), and reduce the overall bake time by about 5 minutes. You can still glaze the cake with the same instructions as well!


Ingredients:

Baked topping for sliced peaches

  • 3 tablespoons unsalted butter 43g

  • 1/3 cup light brown sugar 64g

Cake batter

  • 2 sticks unsalted butter 226g

  • 1 cup granulated sugar 192g

  • 1/4 cup light brown sugar 48g

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 5 ripe peaches 500g, measured once peeled and cut

  • 2 cups all purpose flour 240g

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

Glaze

  • 3/4 cup powdered sugar 90g

  • 2 tablespoons reserved peach (you'll use some from what you blend for your cake batter)

Total time: A little over 3 hours

Prep time: About 30-40 minutes

Bake time: 35-40 minutes

Chill & set time: About 2 hours

Servings: 12


Equipment:

  • Blender

  • Peeler

  • 9x9 round pan (or square and know that the bake time may vary)

  • Parchment paper

  • Whisk

  • Spatula


Cooking instructions:

Get your pan ready and prepare for your sliced peach topping. Cut your parchment paper to fit your round pan (this youtube video shows the method I like to use!) and place it at the bottom of your pan.


In a small bowl, melt your three tablespoons of butter. Add in your brown sugar and mix until your sugar begins to melt a bit. Place the bowl back into the microwave for about 15 seconds and stir until your mixture is smooth.


Pour your butter and brown sugar mixture down onto your parchment lined pan and spread across, knowing it doesn't need to be fully covered but you want it as even as possible.


Next, prepare your peaches. Peel all five of your peaches, keeping in mind that you'll be blending about four of them (or 400g) and using one (or 100g) to slice and put at the base of your cake. Be extra careful peeling your ripe peaches, as they will be soft and a peeler can easily slide! Once peeled, cut up 400g of your peaches into smaller chunks and set aside. Slice about 100g of peaches thinly and place them across your butter and brown sugar mixture in your cake pan and set aside.


Take your peeled and cut 400g of peaches and put them into your blender. Turn your blender on at a medium to high speed. Once you see your peaches blending smoothly, let your blender run for another minute before stopping. If you do this part ahead of time, place your blended peaches into the fridge, covered for no more than a few hours. Reserve two tablespoons of this blend in a small, covered container in the fridge - you'll use this later on for your glaze!


Make your cake batter. Preheat your oven to 350 degrees.


In a large bowl, melt two sticks of butter. Then, add in your granulated and brown sugar. Use a whisk to combine until your sugars begin to melt a bit into your butter.


Add in your vanilla extract and one egg. Use your whisk to continue mixing and add your next egg once the first is fully incorporated. Continue to whisk until your mixture thickens and lightens in color.


Then, it's time to add your blended peaches! Be sure you've reserved two tablespoons of blended peach for later, and pour the rest into your batter mixture. Use your whisk to fully incorporate your blended peaches.


Next, add in your dry ingredients, flour, baking powder, baking soda and salt. You can start with a whisk if you'd like but I like to use a spatula for most of this. Fold in your dry ingredients until a slightly lumpy batter forms. You want to make sure to reach down to the bottom of your bowl. Know that it's okay for small lumps to remain.


Dollop your cake batter into your cake pan and over your sliced peach mixture. Use your spatula, a spoon or a flat tool to spread your cake batter evenly across your pan.


Bake your cake for about 35-40 minutes or until you can jiggle the pan and the center moves only slightly. You can also use a sharp knife to test if your cake is done.


Allow your cake to cool in the pan for about an hour.


Make your glaze. Once your cake is cool to the touch, it's time to flip your cake and make your glaze.


Carefully flip your cake onto a cooling rack or flat surface - your pan should slide right off of your cake once it's flipped. Carefully peel your parchment paper off, as it should be stuck to your peach layer.


In a small bowl, combine your powdered sugar and two tablespoons of reserved, blended peach. If your mixture is too thick, I recommend adding water a 1/2 teaspoon at a time. Pour your glaze over the peach side of your cake and spread across until it reaches the edges.


Allow your glaze to set, about an hour at room temperature or you can put it into the fridge to speed this process up a bit. Slice and ENJOY!


This cake can be stored in the fridge for a few days, though I recommend allowing it to come to room temperature before enjoying it. You can also slice and wrap in plastic wrap and freeze the cake. You'll just need to unwrap the slice when it comes out of the freezer and you can let it defrost right at room temperature or in the fridge - it's important to remove the plastic wrap when the cake is still frozen so that it doesn't remove your glaze!


Carb and serving info:

Carbs for full recipe: 642

Carbs per serving (1 of 12): 54


Carbs from powdered sugar in glaze: 90

Carbs from brown sugar, butter and peach baked topping: 76


Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.

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