The UPSIDE-DOWN CAKE WITH CANNED PEACHES is a very simple dessert to make but undeniably impressive and exceptionally tasty. It’s a variation of the more traditional pineapple upside-down cake, but any fruit—especially canned fruit—works well. This cake is a perfect combination of the cake’s softness and the sweetness of caramelized canned peaches.
A dessert that wins you over at the first bite, perfect to enjoy on its own for breakfast or an afternoon snack, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream, or as an after-dinner dessert.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 6-8 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 383.22 (Kcal)
- Carbohydrates 60.48 (g) of which sugars 43.90 (g)
- Proteins 5.54 (g)
- Fat 15.01 (g) of which saturated 2.20 (g)of which unsaturated 12.07 (g)
- Fibers 0.96 (g)
- Sodium 83.47 (mg)
Indicative values for a portion of 120 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
- 150 5 fl oz (5/8 cup) peaches, in syrup (the juice)
- 120 1/2 cup + 2 tbsp granulated sugar
- 30 2 tbsp water
- 15 1 tbsp lemon juice
- 4 peaches, in syrup
- 3 eggs (medium, at room temperature)
- 1 pinch salt
- 150 3/4 cup granulated sugar
- 100 7 tbsp (3.5 fl oz) sunflower seed oil
- 75 1/3 cup (about 2.6 fl oz) peaches, in syrup (the juice)
- 180 1 1/2 cups all-purpose flour
- 10 2 1/2 tsp baking powder
Tools
- 1 Pan 8-inch
- 1 Mixing bowl
- Electric beaters
- 1 Saucepan
- 1 Sieve
- Parchment paper
Steps
Preparing the UPSIDE-DOWN CAKE WITH CANNED PEACHES is very easy but requires particular attention when making the caramel.
Butter an 8-inch pan, place a round of parchment paper on the bottom and cover it with the peach slices.
In a small saucepan put the sugar, the peach juice, the water and the lemon juice. Place over medium heat and bring to a boil, stirring occasionally.
Let it cook for 10 minutes, stirring occasionally, until the sugar begins to turn golden. Cook for another 5 minutes without stirring.Pour the caramel over the peaches, distributing it evenly, and set aside.
Beat the eggs with a pinch of salt using the electric beaters, adding the sugar in three additions. Once you have a light and fluffy mixture, add the oil in a thin stream, then the peach juice and mix to combine.
Finally fold in the sifted flour and baking powder.Pour the batter into the pan, covering the peaches completely, level the surface and bake the upside-down cake in a preheated conventional oven at 356°F for 45 minutes.
To check for doneness, insert a skewer into the center of the cake; it should come out completely dry.
Remove the pan from the oven using oven mitts, let it cool slightly, run a knife around the edges, invert it onto a serving plate, and remove the parchment paper circle.
Allow your upside-down peach cake to cool before serving.
TIPS
For a more pronounced caramel flavor and a darker amber color you can use half granulated sugar and half brown sugar.
For a larger pan (9 1/2 in) double the quantities.
