Upside-down peach cake, a deliciously indulgent yet very simple dessert to make, perfect for breakfast or as an after-meal treat. Like all upside-down cakes, you first arrange the fruit at the bottom of the baking pan with melted butter and sugar, pour the batter on top, and bake it in the oven. When the cake is flipped over, it will be fragrant and soft… truly irresistible!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Seasonality: Summer
- Energy 232.03 (Kcal)
- Carbohydrates 39.69 (g) of which sugars 24.81 (g)
- Proteins 4.33 (g)
- Fat 7.35 (g) of which saturated 4.39 (g)of which unsaturated 2.82 (g)
- Fibers 0.79 (g)
- Sodium 21.83 (mg)
Indicative values for a portion of 65 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 nectarines
- 5 oz butter
- 3 tbsp brown sugar
- 1 3/4 cups all-purpose flour
- 4 eggs (medium)
- 3/4 cup sugar
- 1 packet baking powder
- lemon zest
Tools
- Cake Pan 9-10 inches
- Mixer
- Saucepan
- Bowl
- Parchment paper
Preparation
Wash the nectarines and dry them. Slice them open, remove the pit, and cut them into thin and even slices.
Melt the butter in a saucepan.
Line the cake pan with parchment paper and pour the butter into it. Sprinkle the brown sugar evenly.
Arrange the nectarine slices on this base, in a circular pattern or as you prefer, overlapping them as little as possible (1).
Now prepare the batter: crack the eggs into a bowl, add the sugar, grated lemon zest, and beat with the mixer for a few minutes until you get a fluffy and light mixture.
Gradually add the sifted flour and baking powder, ensuring not to deflate the batter. You’ll have a fairly liquid mixture without lumps.
Pour it over the prepared base (2).
Put the cake in a preheated static oven at 350°F and bake for about 35 minutes. Always check with a toothpick that the center is cooked before turning off the oven.
When done, remove the cake from the oven and let it cool. Then gently invert it onto a serving plate.
The upside-down peach cake is ready to be served!
It stays soft for 2-3 days, but if you don’t consume it on the day, I recommend storing it in the refrigerator.
Tips and Variations
You can use nectarines, leaving the skin on, or yellow peaches, peeling them first. Off-season, you can use canned peaches, well-drained from their syrup.
You can also flavor it with orange zest or vanilla extract.
If the cake puffs up a little in the center, level it with a knife before flipping it.
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