The upside-down peach cake is a very quick recipe from Grandma Benedetta, simple and fragrant, perfect for summer. A moist dessert just right, captivating for its softness and the authentic taste of fresh nectarines. It’s easy to prepare: with just a few ingredients and in a short time, you get a soft, fragrant, and light peach cake, ideal for breakfast or a snack. The secret for a perfect result is well-firm nectarines, which provide a balance of sweetness and freshness, maintaining a soft texture even the next day. A true summer classic that smells like home, just like Grandma Benedetta used to make it.
SEASONALITY of #peaches: from May to September.
FRUIT DESSERTS
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: Serves for a 9.5-inch pan
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Spring, Summer
Very Quick Peach Cake
BAKE in static oven at 356°F for about 50 minutes.
- 3.5 oz butter
- 0.5 cups brown sugar
- 1 tablespoon water
- 0.8 lbs nectarines (firm, compact and not too ripe – about 2/3)
- 0.5 cups butter (at room temperature)
- 0.5 cups sugar
- 2 eggs (medium)
- 1.6 cups flour (all-purpose or type 1)
- Half packet baking powder
- 0.55 cups water (or milk)
Tools
- Cake Pan 9.5-inch with removable bottom
- Parchment Paper natural and compostable
- Electric Whisk
- Spatula
Very Quick Peach Cake
Line the base of the cake pan (with removable bottom) with parchment paper.
In a small pan (preferably non-stick) pour the butter, sugar, and a little water.
Heat gently, stirring constantly.
Let it caramelize.
Pour the ready caramel into the pan, previously lined with parchment paper, and rotate the cake pan to distribute it evenly.
Wash and cut the nectarines into uniform wedges.
Arrange the slices in a radial pattern starting from the outside.
Generously place the peach slices on the base of the cake until completely covered.
Whip the soft butter with the sugar into a cream.
Then add the eggs and continue whipping the mixture until homogeneous.
Sift the flour and baking powder with a hand whisk (or with a sieve).
Gently fold the flour and liquid (water or milk) into the mixture with a spatula.
Pour the batter over the peach slices.
Level with the spatula.
Bake the cake in a preheated static oven at 356°F for 50 minutes (adjust based on your oven; the toothpick test is always valid). Once the time has elapsed, turn off the oven and leave the upside-down peach cake inside for another 10 minutes.
Remove the ring from the cake pan and let the cake cool completely.
Invert the cake onto a serving plate.
STORING the very quick peach cake
To store the upside-down peach cake, let it cool completely at room temperature and then place it in an airtight container. It keeps at room temperature for a maximum of 2 days. To extend preservation to 3 days, transfer it to the refrigerator, always well-covered to prevent odor absorption.
FAQ (Frequently Asked Questions)
Can I use yellow peaches instead of nectarines?
Yellow peaches are perfectly fine, as long as they are firm and not too ripe. The taste will change slightly, perhaps a bit sweeter and juicier, but the cake will still be very soft and delicious.
Is it possible to use canned peaches?
If fresh peaches are not available, you can use canned ones, but I recommend draining them very well and patting them with paper towels to remove excess liquid. The taste will be somewhat different.
Can the peach cake be frozen?
If desired, it can be frozen, although it is always best enjoyed fresh. If you want to freeze it, cut it into slices and wrap them individually in plastic wrap. When ready to eat, simply let it thaw at room temperature or heat it in the oven for a few minutes.
