The upside-down peach cake is a fresh, soft, and quick dessert to prepare. Ideal for the summer season.
Peaches impart their full flavor and goodness, making it unique.
Great for both breakfast and snack time, it is butter-free and made with whole cane sugar, as in all my other desserts.
There are many varieties of peaches, those with velvety or smooth skin, like the nectarines I used. I picked them directly from my fruit tree, which this year was very generous.
For those who don’t have a tree and need to purchase them, I recommend buying them not too ripe, otherwise, they become very watery and are not suitable for our recipe.
This fruit has many properties; for example, if consumed ripe and away from meals, it protects the stomach lining and promotes intestinal transit.
If you like fruit cakes, I also recommend
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the preparation of the upside-down peach cake
- 21 oz nectarines or regular peaches
- 1.5 cups type 1 flour
- 6 tbsp potato starch
- 2 eggs
- 1/3 cup sunflower seed oil
- 1/2 cup whole cane sugar
- 1 packet of baking powder
- 2/3 cup plant-based milk
Tools
- 1 Bowl
- 1 Springform Pan
- Parchment Paper
- 1 Spatula
- 1 Electric Whisk
Steps
To prepare the delicious upside-down peach cake, start by washing them under running water.
Then cut them in half, leaving the skin on, and slice them into wedges, setting them aside for later.
In the meantime, take a bowl and add the eggs and sugar, and with an electric whisk beat until you obtain a frothy mixture. Then, gradually add the sunflower oil first, followed by the plant-based milk, continuing to beat with the whisk.
Next, add the flour and baking powder, and with the whisk, fully combine everything. Finally, add 3 oz of peaches cut into small pieces (from those previously sliced) and mix with a spatula.
Then, line our springform pan with parchment paper and sprinkle the bottom with a teaspoon of whole cane sugar. Then first place the sliced peaches and finally pour the batter, which should cover all the fruit. Preheat the oven to 350°F and bake for about 30 minutes.
Once baking is complete, allow it to cool. Once cool, gently flip the cake over and finally enjoy … bon appétit!
Notes and Tips
The upside-down peach cake can be stored in the fridge for two days. It is excellent served with a scoop of vanilla ice cream.
If you like my recipe, SHARE it on your social media and follow me on
INSTAGRAM and on
Facebook I LOOK FORWARD TO SEEING YOU!
And rate it with stars if you liked it.
To always stay updated on my new recipes, you can activate the push notifications of my blog.
