The Peach Upside-Down Cake is a delicious breakfast cake reminiscent of the Tarte Tatin. In the 80s, these cakes were very fashionable, I remember in 1982 when I got married, I only made these, with apples, pineapple, and pears. The recipe is very easy, so you have to try it, you will definitely like it!
Find more recipes with peaches by clicking on the links below
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 435.19 (Kcal)
- Carbohydrates 64.46 (g) of which sugars 38.37 (g)
- Proteins 7.66 (g)
- Fat 17.95 (g) of which saturated 10.91 (g)of which unsaturated 6.71 (g)
- Fibers 2.08 (g)
- Sodium 102.56 (mg)
Indicative values for a portion of 161 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 (to be used with the skin)
- 1/2 cup butter
- 1 3/4 cups all-purpose flour
- 3 eggs (medium)
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 packet baking powder
- 1/4 tsp fine salt
Tools
The recipe contains affiliate links IconA on tools already tested
- Kitchen Scale
- Bowl
- Electric Whisk
- Springform Pan 8.66 inches
- Sieve
- Spatula
- Small Pan
Steps
Before starting …
Preheat the static oven to 350°F
Cut 2 peaches into pieces and 1 into wedges, leaving the skin on
Divide the butter into two portions, one 1/4 cup and one slightly more than 1/4 cup
Place a disc of parchment paper on the bottom of the springform pan
Pour the eggs and granulated sugar into a bowl and beat to a cream with the electric whisk. Sift in the flour and baking powder and mix using the spatula, add the pinch of salt and 1/4 cup of melted, cooled butter. Once the butter is absorbed, add the 2 peaches in pieces with the skin.
In a small pan, melt the remaining 1/4 cup of butter with the dark brown sugar. Pour it on the bottom of the pan, lined first with a disc of parchment paper. Arrange the remaining peach in wedges and pour the batter on top.
Level the batter and bake for 40 minutes. Once baking is complete, turn off the oven and after a few minutes with the door ajar, remove the cake. Flip the cake onto a plate and gently remove the paper. Delicious especially warm.
