Peach Upside-down Cake | Waitrose & Partners
Partner and Food Editor Silvana Franco shows you how to make a nostalgic favourite: upside-down cake. Juicy peaches in Marsala syrup are a perfect match to the soft, vanilla-scented almond sponge.
Ingredients and full recipe can be found below.
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Serves: 10
Ingredients:
300g caster sugar
275g butter, softened, plus extra for greasing
150ml Marsala wine
4 peaches, stoned and each cut into 8 wedges
200g self-raising flour
60g ground almonds
1 tsp baking powder
1 tsp vanilla extract
5 medium Waitrose British Blacktail Free Range Eggs
Half fat crème fraîche, to serve
For the full recipe |
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My family couldn't get enough of this LEMON UPSIDE DOWN CAKE
RECIPE:
SHOP:
If you’re looking for an irresistible cake that is quick and easy to make and doesn’t require any frosting, then this lemon upside down cake is it! A moist spiced cake topped with lemon and brown sugar caramel, this lemon cake will give you that warm and fuzzy feeling that honestly reminds you of your childhood! Best served slightly warm with a side of Greek yoghurt or whipped cream – YUM!
INGREDIENTS:
Topping (that goes on the bottom of the cake tin):
- ¼ cup (56 g) unsalted butter
- ⅓ cup (80 g) soft brown sugar
- 2 medium lemons
Cake:
- 1½ cups (180 g) all purpose flour
- 1½ tbsp (11 g) cornstarch - also known as cornflour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt - omit if using salted butter
- ½ tsp cinnamon powder
- ½ tsp ginger powder
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 3 tbsp (43 g) unsalted butter - room temperature
- ⅓ cup (70 g) unflavoured vegetable oil - I use canola oil
- ¾ cup (150 g) white granulated sugar
- 1 tsp lemon zest
- 1 large egg - room temperature
- 1 tbsp fresh lemon juice
- ⅓ cup (93 g) Greek yoghurt - full fat, room temperature
Bake at 160 °C (320°F) with the fan on for 35 minutes or until a toothpick comes out with a few moist crumbs. If you don't have a fan oven then bake at 175°C (347°F).
HOMEMADE CAKE RELEASE:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Apple Upside Down Cake // HCLF + vegan + GF
Sweet cinnamon apple cake with a layer of baked apples and a 2-ingredient glaze on top! This recipe is entirely gluten-free, nut-free, oil-free, fruit-sweetened, and vegan! ▽ L I N K S B E L O W ▽
▷R E C I P E:
C O N N E C T W I T H M E
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Pear upside down cake- Low Carb and Gluten Free
INGREDIENTS:
FOR THE BATTER:
160 grams or 1 1/2 cups almond flour
60 grams or 1/3 cup Swerve confectioners
1 tsp baking powder
2 tsp garam masala
1/4 tsp kosher salt
2 eggs or 90 grams
46 grams or 3 T heavy cream
46 grams or 3 T sour cream
1 tsp vanilla
FOR THE BASE:
4 Tablespoons butter
6 Tablespoons Swerve brown
2 Bosc pears, sliced thin or medium dice
INSTRUCTIONS
Preheat oven to 325°
Combine the almond flour, Swerve confectioners, baking powder, garam masala and salt together in a large bowl or in a stand mixer with a paddle attachment and mix together.
In a separate bowl, combine the eggs, heavy cream, sour cream and vanilla together and whisk the ingredients together.
Slowly incorporate the wet ingredients into the dry ingredients.
Melt the butter in the microwave or a saucepan, transfer to an 8” cake pan and combined with the Swerve brown.
Layer the sliced or diced pears over the top of the butter mixture in desired pattern.
Spoon the batter over the top of the pears and spread out evenly using an offset spatula.
Bake in the oven for forty-five minutes or until the batter passes a toothpick test.
NUTRITION
Serving Size: 1 slice
Calories: 198
Fat: 10.1
Carbohydrates: 6
Protein: 4.9
Banana Upside Down CAKE | Delicious
Other than being rich in vitamin B6, bananas are a good source of vitamin C, dietary fibre and manganese. Bananas are also fat-free, cholesterol-free and virtually sodium-free.
Recipe:
3-4 bananas
55g butter
200g light brown sugar
1/4tsp cardamon powder
Cake batter:
3 eggs, separated
125ml apple juice
1tsp vanilla extract
113g butter, melted and cooled
180g flour
2tsp baking powder
100g sugar
1/2tsp salt
Bake at 200°C for 25-30 minutes
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How to Make an Elegant Pear-Walnut Upside Down Cake
Erin teaches Bridget how to make a new twist on upside down cake with pears.
Get the recipe for Pear-Walnut Upside Down Cake:
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