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.
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.
- 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
- 2 oz butter/margarine
- 3 Tbsp brown sugar
- Sift flour with baking powder, salt, set aside.
- 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.
- Arrange the drained peaches over the butter-sugar coating. Set aside.
- Cream butter and sugar till light, thick and creamy.
- Add in eggs one at a time, mix well.
- Fold in 1/2 sifted flour and add in the milk and vanilla, mix well and continue to add in the balance flour.
- Mix in the orange zest, scraping from the bottom and sides of the mixing bowl.
- Spoon batter over the peaches and bake in a preheated oven @ 180 deg C for 50mins.
- When cake tests done, invert it immediately onto a serving plate. Let the syrup run over the sides of the cake.
- Leave cake in the tin for 5 mins. before removing the tin.
- Let cool and serve.
Happy 'Winter Solstice' ~ 'Dong Zhi' to All my Readers and Friends!