Upside-down peach cake
This upside-down peach cake is a soft and fragrant dessert that uses the last yellow peaches of summer in the most spectacular way: the fruit slices caramelize on the bottom of the pan with butter and sugar, and once inverted, the cake is presented with a shiny, amber-colored topping that requires no decoration.
- 3 yellow peaches
- 50 g of butter
- 30 g of sugar
- 120 g of butter
- 150 g of sugar
- 250 g of 00 flour
- 125g of peach yogurt
- 150 g of milk
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1/2 lemon (juice)
- 1 pinch of salt
- First, prepare the buttermilk: in a bowl, mix the milk with the peach yogurt and the juice of half a lemon, then let it rest in the refrigerator for at least half an hour.
- Meanwhile, wash the peaches and cut them into thin slices, without peeling them.
- Line a cake pan with parchment paper, grease it with butter, and dust it with flour. Then, spread the butter and sugar on the bottom. Arrange the peach slices on top, arranging them in a neat radial pattern, and set aside.
- In another bowl, beat the soft butter, sugar, and salt until light and fluffy. Add the eggs one at a time, continuing to beat until well incorporated.
- Add half the flour and mix, then pour in the buttermilk and combine.
- Finally, add the remaining flour, baking powder, and baking soda, mixing until you obtain a smooth, lump-free dough.
- Carefully pour the batter over the peaches, smooth the surface, and bake in a preheated oven at 180°C (350°F) for 40-50 minutes, testing with a toothpick before removing. Let the cake cool in the pan, then invert it onto a serving plate and carefully peel off the parchment paper.
- The peach upside-down cake is ready: all you have to do is slice it and enjoy.
- Choose ripe but firm peaches so they don't lose their shape during baking. If you can't find peach yogurt, you can use full-fat plain yogurt. For an extra touch, dust the cake while it's still warm with a little powdered sugar or serve with a scoop of vanilla ice cream. The peach upside-down cake will keep for 2-3 days under a glass dome or in the refrigerator, covered with plastic wrap. Take it out a little before serving to enjoy it at room temperature.
- Total: 1 hour 15 minutes + 1-2 hours rest.
How to make peach upside-down cake
In another bowl, beat the soft butter with the sugar and salt until light and fluffy.
Add the eggs one at a time, continuing to beat until well absorbed.
Gently pour the mixture over the peaches, level the surface and bake in a preheated static oven at 180°C for 40-50 minutes, doing the toothpick test before removing from the oven.
Let the cake cool in the pan, then invert it onto a serving plate and carefully peel off the baking paper.
Choose ripe but firm peaches so they don't lose their shape during baking. If you can't find peach yogurt, you can use full-fat plain yogurt. For an extra touch, dust the cake while it's still warm with a little powdered sugar or serve with a scoop of vanilla ice cream.
The upside-down peach cake will keep for 2-3 days under a glass bell jar or in the refrigerator, covered with plastic wrap: take it out a little before serving to enjoy it at room temperature.
