Skip to main content
logo
Food Advertising by

Peach Upside Down Cake


I have always wanted to try baking  an upside down cake and when I saw the Peach upside down cake in   'My Kitchen Snippets',   I bookmarked it. Well, this is my second attempt because on my first try, I used a round springform cake tin.  I didn't melt the butter for the topping, instead I creamed the butter and sugar so I thought it would be alright, as the peaches would certainly be more pretty in a round circumference and that was the only round cake tin I have.
After about 10 mins. in the oven, I could smell something and on checking, to my horror the butter and sugar had melted and started to drip onto the pan below!   I didn't realise that the butter will melt and then seep through the tin!  Fortunately, it wasn't a major disaster, the cake tasted fine, moist and soft, but the peaches looked so 'naked'!  Nevertheless, it was a lesson learnt and the cake was finished in two days.


This time around, I used a square tin.  Cream the butter and sugar, spread onto the base and sides of the tin.
Arrange the peach slices and after creaming the batter, scoop it on top of the peaches.



Once the cake was baked, I immediately inverted the tin and let it cool on a wire rack.





Delicious peach cake that was best accompanied with a cup of hot black coffee!
Recipe adapted from 'My Kitchen Snippets' with slight  modification.

Ingredients
  • 4 oz butter/margarine
  • 3.1/3 oz to 4 oz caster sugar
  • 2 eggs
  • 1  tsp vanilla
  • 6 oz plain flour
  • 1.1/2 tsp baking powder
  • 1/8  tsp salt
  • 2  Tbsp milk
  • 1  tsp orange/lemon zest
  • Canned sliced peaches drained off syrup
Topping
  • 2 oz butter/margarine
  • 3  Tbsp brown sugar
Method
  1. Sift flour with baking powder, salt, set aside.
  2. Prepare the topping by creaming the butter and brown sugar till creamy.  Spread it over the bottom and sides of the 9 inch square tin.
  3. Arrange the drained peaches over the butter-sugar coating.  Set aside.
  4. Cream butter and sugar till light, thick and creamy.
  5. Add in eggs one at a time, mix well.
  6. Fold in 1/2  sifted flour and add in the milk and vanilla, mix well and continue to add in the balance flour.
  7. Mix in the orange zest, scraping from the bottom and sides of the mixing bowl.
  8. Spoon batter over the peaches and bake in a preheated oven @ 180 deg C for 50mins.
  9. When cake tests done, invert it immediately onto a serving plate.  Let the syrup run over the sides of the cake.
  10. Leave cake in the tin for 5 mins. before removing the tin.
  11. Let cool and serve.

     
Happy  'Winter Solstice'  ~  'Dong Zhi' to All my Readers and Friends!

Comments

  1. wow this looks very soft and fluffy cheah! really yummy!

    ReplyDelete
  2. Thanks Cheah for the shout-out and for trying out this cake. Happy Winter Solstice to you and your family too.

    ReplyDelete
  3. This upside peach cake is so perfect. Love the texture :D

    ReplyDelete
  4. the cake looks soft and fluffy. 祝你冬至快乐!

    ReplyDelete
  5. The cake is so moist! I want to try and bake an upside down cake too.

    ReplyDelete
  6. Cheah, the cake looks soft and nice. Keep a slice for me ok?

    ReplyDelete
  7. Cheah, the cake looks so tempting! Happy Winter Solstice to you & your family too!
    Cheers, Kristy

    ReplyDelete
  8. Beautiful peach cake, nice colour and pattern.
    Happy Winter Solstice to you too!

    ReplyDelete
  9. Another very beautiful cake from you...lovely colour! Happy Winter Solstice to you too!

    ReplyDelete
  10. What a great idea this looks amazing! I want to give this a go but with mango pieces. Although it might not turn out as neatly as the well-cut peach pieces. I gotta say, this is heavenly temptation :D.

    ReplyDelete
  11. Pretty looking cake! It looks very soft too. Happy Holidays...:)!

    ReplyDelete
  12. j3ss kitch3n
    Yes, it's delicious

    ICook4Fun
    You're most welcome!

    Zoe, Sonia, Jess, Penny, Kristy, Christine, Jeannie and Cooking Gallery
    Thanks so much for compliments!

    Yummy Koh
    Guess, I'll have to courier a piece to you!

    Sharon
    Think mango will be lovely too. I've another post on mango cake, the mango slices are placed on top of the cake. Tastes good too.
    http://cheah2009.blogspot.com/2009/11/mango-cake.html

    ReplyDelete
  13. Oh loving the yellow zing...gorgeous it is :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.