Upside Down Peach Cake

For summertime baking, this peach cake recipe is guaranteed to please. Moist and delicious, serve it for any occasion.

The ingredient of Upside Down Peach Cake

• 1 3 4 cups 385g caster sugar
• 4 peaches peeled stoned each cut into 6 wedges
• 250g unsalted butter softened
• 1 teaspoon vanilla extract
• 1 1 2 cups 225g plain flour
• 3 teaspoons baking powder
• 1 2 cup 60g ground almonds
• 6 eggs
• thick cream to serve

The Instruction of upside down peach cake

• preheat oven to 170u00b0c grease and line base of a 24cm springform tin with baking paper place 3 4 cup sugar and 1 2 cup water in a small heavy based saucepan stir over medium heat until sugar dissolves bring to the boil simmer until a dark caramel forms immediately pour caramel into base of tin then top with peach wedges skin side down
• place butter vanilla and remaining 1 cup sugar in the bowl of an electric mixer beat until light and fluffy sift flour baking powder ground almonds and 1 2 teaspoon salt over butter mixture add all eggs then beat on low speed until mixture is smooth and just combined
• spoon batter over peaches then level bake for 30 minutes cover top with baking paper to prevent over browning then bake for a further 45 minutes or until a skewer inserted into the centre comes out clean stand in tin for 10 minutes release side of pan then place a plate over top invert cake on to plate remove base and paper serve with thick cream

Nutritions of Upside Down Peach Cake

calories: 664 42 calories
calories: 35 grams fat
calories: 19 grams saturated fat
calories: 76 grams carbohydrates
calories: 55 grams sugar
calories: n a
calories: 11 grams protein
calories: 242 milligrams cholesterol
calories: 680 88 milligrams sodium
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calories: nutritioninformation