The upside-down peach cake is one of those family desserts always present in my house, delicious and soft, ideal as a snack but also after dinner!
A foolproof cake that I’m sure will be a great success! I hope you like it and I look forward to seeing your feedback on my Instagram profile @isaporidicasa !!!
OTHER RECIPES WITH PEACHES:
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 9-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 lb nectarines (peeled)
- 2 eggs
- 2/3 cup sugar
- 2/3 cup soft butter
- 1/2 cup milk
- Half packet baking powder
- 1 1/2 cups all-purpose flour
- 1 lemon zest (grated)
- 1/2 cup brown sugar
- 3 tbsps butter
- 1 tbsp water
Tools
- Springform Pan 9-inch diameter
- Electric Whisk
- Bowl
Preparation of the upside-down peach cake
In a heavy-bottomed saucepan, place the brown sugar, butter, and water and cook until a caramel forms with a brown color.
Cut the peaches into not too thin wedges, line the 9-inch pan with parchment paper and distribute the caramel on top.
Arrange the peaches in a radial pattern on the caramel.
Place the soft butter and sugar into the bowl and work with the electric whisks until a fluffy and foamy mixture is obtained.
Add the eggs and continue working with the whisks
Pour in the sifted flour with baking powder, the milk at room temperature, and the grated lemon zest.
Work with the electric whisks until a smooth and fluffy mixture is achieved
Pour the batter into the pan directly over the peaches and level with a spatula. Bake in the oven at 350°F for about 50 minutes. Remove from the oven and let it cool completely, then invert onto a plate. Enjoy! And, if you’d like, you can find all the video recipes on the profile Instagram @isaporidicasa HERE
