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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Osmanthus Chiffon Cake ~ 桂花戚风蛋糕

In Chinese medicine, Osmanthus is well known to detoxify the body, improve dry skin and reduce phlegm.  I like the sweet and fresh fragrance of the Osmanthus and this is a simple recipe.  It's a dessert, it's a snack, it's a breakfast or anything you want it to be.  Enjoy!



Osmanthus Chiffon Cake ~ 桂花戚风蛋糕
Ingredients
(A)
6 large egg yolks
120 gm plain flour
3 Tbsp honey
100 ml vegetable oil
240 ml hot water
4 Tbsp Osmanthus flowers

(B)
6 large egg whites
120 gm caster sugar
1.1/2 Tbsp or 14 gm cornflour

Method
Boil 240 ml water together with 4 Tbsp dried Osmanthus flowers.  Strain out 160 ml tea and keep the flowers aside.  Let the tea cool.Sift the plain flour twice.Whisk the egg yolks with honey, then add in oil, Osmanthus tea.  Mix well together and then add in the strained Osmanthus flowers to blend in.  Sift in the flour, mix well.Combine sugar and cornflour.In a clean bowl, beat egg whites till foamy, add in half the cornflour and sugar mixture, then gradually add in the b…