Upside-down cake with peaches and pistachios is a simple dessert to make, seasonal, with the pleasant note of unsalted pistachio mixed into the batter.
The peaches I chose are yellow peaches, but of course, use what you like best. I left the skin on to try to have a more defined slice but …
The cake is sweet enough, at least for me, who doesn’t like overly heavy desserts, and it’s also very good for breakfast and snack at home.
THE UPSIDE-DOWN CAKE is a classic in pastry, and on the blog, you’ll find the classic version my mom always made 
PINEAPPLE CAKE
and this one with double batter 
DOUBLE FLAVOR UPSIDE-DOWN CAKE
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I opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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UPSIDE-DOWN CAKE WITH PEACHES AND PISTACHIOS
ASI’s kitchen
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Energy 374.21 (Kcal)
- Carbohydrates 36.08 (g) of which sugars 22.06 (g)
- Proteins 8.20 (g)
- Fat 23.29 (g) of which saturated 3.19 (g)of which unsaturated 14.91 (g)
- Fibers 3.14 (g)
- Sodium 36.38 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (medium)
- 100 g brown sugar
- 3 yellow peaches
- 100 g all-purpose flour
- 50 g almond flour
- 7 g baking powder
- 80 ml vegetable oil (I used corn oil)
- 50 g pistachios
Tools
- parchment paper
- Pan – nonstick – diameter 8 inches
Preparation of the Upside-Down Cake Recipe with Peaches and Pistachios
To prepare this peach and pistachio dessert, I weigh all the ingredients, which must be at room temperature.
I wash the peaches and pit them.
Keeping the skin on, I slice them into pieces that are not too thin but not too thick either.
I line the 8-inch pan with parchment paper and cover it with the peach slices.
I add about 4 tablespoons of brown sugar and about half of the chopped pistachios (25 grams).
In a bowl, I put the whole eggs and add the remaining brown sugar.
Using electric beaters, I whip everything until it doubles in volume.
I add sifted flour with baking powder and then the almond flour.
With a spatula, I mix well, then add the remaining chopped pistachios.
I pour this mixture over the peaches and level the thickness.
I bake at 338-356°F for about 35 minutes or depending on your oven’s characteristics.
Personally, I opened the oven and saw that the center of the peach pistachio cake was still a bit soft, so I covered the cake with a sheet of parchment paper and continued baking for another 6-7 minutes.
Once done, I turn off the oven, remove the dessert, and immediately flip it onto the serving plate.
The upside-down cake with peaches and pistachios is, of course, steaming hot, so I let it cool completely before enjoying it perhaps with a nice scoop of cold cream or vanilla ice cream.
You can also serve the dessert with mascarpone cream or enjoy it as is!
An easy-to-make seasonal dessert, not overly sweet and very tasty!
Enjoy the upside-down peach and pistachio cake!
Annalisa
