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Home Food & Drinks Recipes Cooking Peach upside-down cake

Peach upside-down cake

Recipe
Cake
Baking

With its combination of juicy caramelized peaches and tender dough, this peach upside-down cake is a summery treat in no time at all.

Emilia Rieth
Hardly any other fruit embodies summer as strongly as the peach. Although it can often be difficult to find a really ripe peach in the supermarket (cue tennis ball!), the popular stone fruit is perfect for baking this peach upside-down cake. The sweet and light balance of caramel, peach and dough conjures up a piece of summer in cake form and is therefore a highlight for warm afternoons and balmy summer dinners.

For the cake:

Ingredients
115 g soft butter
200 g Cane sugar
2 tablespoon(s) Yogurt
bowl zest of half a lemon
2 piece(s) Eggs
180 g Flour
2 teaspoon(s) Baking powder
1 pinch Salt
1/2 teaspoon(s) Cinnamon
1/2 teaspoon(s) Vanilla extract
1/4 teaspoon(s) Almond extract
120 ml Milk

To put together:

Ingredients
200 g Sugar
80 ml Water
3 piece(s) Peaches (pitted and halved)
  • Preheat the oven to 175 degrees Celsius. Grease a Ø 20cm tin and line with baking paper.
  • Beat the butter and cane sugar in a bowl until light and fluffy. Gradually add the yogurt, lemon zest and eggs.
  • In another bowl, stir in the flour, baking powder, salt and cinnamon.
  • In a measuring jug, mix the milk with the vanilla extract and almond extract.
  • First add a third of the flour mixture to the butter mixture and stir. Then add half of the milk mixture and mix well. Continue in this way until you have a homogeneous batter.
  • Heat the sugar and water in a small pan and bring to the boil briefly until a few bubbles form and an amber-colored caramel is formed. It is important not to stir, but to swirl the pan gently so that the sugar does not crystallize.
  • Cut the peach halves into thick slices and fan them out on the base of the cake tin lined with baking paper.
  • Now spread the caramel evenly over the peaches and then pour the batter over them and smooth it out.
  • Bake the cake for 35-40 minutes until it is golden brown and then immediately remove it from the tin and lift it onto a serving platter. Leave to cool for 10 minutes and enjoy with some vanilla ice cream if you like.
Emilia Rieth
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