Easy Peach Upside-Down Cake Recipe | Your New Favorite Summer Dessert!
This peach upside-down cake has a show-stopping look, but only minimal effort. You’ve got to try it!
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You’ll need
3 eggs
1 cup sugar
200 ml milk
200 ml oil
2 tsp vanilla sugar
2 tsp baking powder
2 ½ cups all-purpose flour
3 peaches
2 tbsp sugar (şeftalilerin üzerine serpmek için)
1 cup : 200 ml
Here’s how
1- Sprinkle 2 tbsp of sugar over the oven safe pan.
2- Arrange the peach slices in a pattern on the bottom of the pan.
3- Cook over medium-low heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Then set aside.
4- In a medium bowl, beat 3 eggs and 1 cup of sugar with an electric mixer, until light and fluffy, about 3 minutes.
5- Add 200 ml oil, 200 ml milk, 2 ½ cups all-purpose flour, 2 tsp vanilla sugar and
2 tsp baking powder. Beat just until combined.
6- Spread the batter evenly over the peaches in the pan.
7- Transfer the pan to the preheated oven and bake at 175 degrees for 30 minutes or until a wooden toothpick inserted near the center comes out clean.
8- Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan and invert onto a large serving plate.
9- Serve slices with vanilla ice cream or freshly whipped cream. Enjoy!
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Martha Stewart Makes 4 Mid-Atlantic Dessert Favorites | Martha Bakes S7E2 Mid-Atlantic
Join Martha as she shares four mouth-watering regional favorites from the Mid-Atlantic. In this episode, Martha introduces a local summertime favorite, Baltimore peach cake; teaches the technique for perfectly twisted Kaiser Rolls, and whips up a delectable black raspberry crumb cake. Plus, black and white cookies – a New York City favorite. Homemade treats your family will adore!
#MidAtlantic #Dessert #Cake #Cookies #Rolls #Recipes
0:00 Introduction
0:39 Baltimore Peach Cake
5:45 Kaiser Rolls
12:22 Black Raspberry Crumb Cake
18:28 Black & White Cookies
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 7 Episode 2.
Full Recipes:
Baltimore Peach Cake -
Kaiser Rolls -
Black and White Cookies -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 4 Mid-Atlantic Dessert Favorites | Martha Bakes S7E2 Mid-Atlantic
Peach Cake ???????? Super Fluffy and Very Addicting
#peach #peachcake #summerdessertrecipe
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Tips for You to Bake Like a Pro
►Peaches: Fresh peaches are the best option for this fresh peach cake. If you must use frozen peach slices, thaw and then blot them dry before using. Canned peaches would be fine in a pinch, but the texture is much better with fresh. If using canned, be sure to drain and blot dry first.
►You can peel or leave the skins on the peaches. It’s also up to you if you prefer to slice or dice the peaches for the batter and topping.
►Bring cold ingredients to room temperature before mixing them into the batter. This will make them mix easier and avoid accidentally overmixing the batter. Overmixed batter will lead to a dense cake.
►Pure vanilla extract will enhance the flavors of the peach cake more than artificial vanilla.
►Sprinkling the top of the cake with extra sugar is optional but will yield a crispy, golden-brown top.
►If you do not have enough peaches, try adding plums, nectarines, or apricots!
►Any leftover peach cake can be covered and stored at room temperature for up to 3 days. You can also refrigerate the cake if you’d like for it to last longer.
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If you enjoyed this recipe, give it a thumbs up and subscribe to join our Cuisine Community of delicious and simple homemade recipes :)
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⭐️FAVORITE KITCHEN ITEMS (affiliate):
► Peeler:
► Russian Piping Tips Sets:
► Baking Rack:
► Stainless Steel Pastry:
► Silicone Non-Stick Baking Mat:
►Pyrex Glass Mixing Bowl Set:
►Pyrex Glass Measuring Cup Set:
►Cake Decorating Supplies Kit:
►100pcs/set Icing Piping Bag:
►Grease Splatter Screen:
►Cut Resistant Gloves -
✨✨✨**************************************
INGREDIENTS
►2-3 medium ripe peaches
►1½ cups all-purpose flour
►1½ teaspoons baking powder
►½ teaspoon salt
►1 1/2 stick of butter softened at room temperature
►1 cup of sugar
►2 eggs one at a time
►1/4 cup of sour cream
►1tsp vanilla extract
►1 tablespoon of sugar
►Powdered sugar
✨✨✨**************************************
ИНГРЕДИЕНТЫ
►2-3 средних спелых персика
►1½ стакана муки
►1½ ч. л. разрыхлителя
►½ ч. л. соли
►170 грамм сливочного масла, размягченного при комнатной температуре
►1 стакан сахара
►2 яйца
►1/4 стакана сметаны
►1 ч. л. ванильного экстракта
►1 ст. л. сахара
►Сахарная пудра
Cuba
ASHUTOSH
Not Your grandmother’s Peach Cake
Simple, rustic, and a little unexpected, my Peach Cake recipe features one of summer's best fruits surrounded by a yeasty crust. The fresh flavor of the peaches contrasts beautifully with the sweet dough, and it all comes together with a delicate vanilla glaze.
Recipe:
Ingredients
1 cup milk (I use whole milk but any type of milk will work) (236ml)
2 ¼ teaspoons active dry yeast (see note if you would like to use instant yeast)
3 Tablespoons granulated sugar
2 Tablespoons light brown sugar, firmly packed
1 teaspoon table salt
1 large egg, room temperature preferred
4 Tablespoons unsalted butter, melted
3 ¼ cups all-purpose flour (406g)
1 ¾ lbs peaches (this is typically 4 peaches for me. Weigh before slicing). (800g)
Egg wash (optional, but encourages a beautiful browning on the edge of the cake).
1 large egg
1 teaspoon water
2 Tablespoons Coarse granulated sugar for sprinkling, optional
Glaze
½ cup powdered sugar (65g)
1 Tablespoon milk
¼ teaspoon vanilla extract
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
10x15” jelly roll pan (25x38cm)
Thermometer (for checking temperature of liquid for yeast)
Mixing bowls (Affiliate Link):
Pastry brush (Affiliate Link):
Instructions
00:00 Introduction
00:33 Heat milk (either in a microwave-safe dish or in a small saucepan) until it is between 115-120F (46-48C). Always stir before checking the temperature.
01:03 Pour milk into a large mixing bowl and then sprinkle yeast over top. Take a large pinch of sugar (about 1 teaspoon) and sprinkle that in as well to help the yeast grow quickly. Let sit for 5-10 minutes or until yeast has bloomed/is foamy (if it does not become foamy you will need to start over).
01:42 Once yeast is foamy, add sugars, salt, egg, and melted butter and stir until well-combined
02:09 Gradually add flour until dough is completely combined. Kneading is not required, just mix until you have dough that is well-combined.
02:33 Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap or a clean towel. Place in a warm, draft-free place and allow to rise until doubled in size (typically 1-2 hours for me).
02:58 Once dough has risen, lightly grease a jelly roll pan (I lightly grease with a bit of butter). Turn dough out into pan and use a spatula to spread the dough over the pan, pushing the dough up the sides of the pan to form a ridge that’s about ½”- 1” (1.25-2.5cm) thick. If you need to use your fingers to manipulate the dough, it will help to lightly dust them with flour first.
03:53 Cover dough and let rise for 20-30 minutes or until increased in size by approximately 50%. Meanwhile, preheat oven to 375F (190C) and slice your peaches, if you haven’t already and prepare your egg wash by whisking together egg and 1 teaspoon water.
Assembly
04:51 Once dough has risen again, layer your peaches evenly onto the cake within the ridge, slightly overlapping them and gently pressing them into the dough. You should be able to fit 3 long rows of peach slices.
05:26 Use a pastry brush to lightly but thoroughly brush the ridge of the cake with egg wash and sprinkle the ridge with granulated sugar, if desired.
06:00 Transfer to 375F (190C) oven and bake for 17-20 minutes. If you used the egg wash, your edges will be a beautiful golden brown.
Glaze
06:09 While cake is still warm, prepare glaze by whisking together powdered sugar, milk, and vanilla extract. If your glaze is too thick, add another splash of milk, and if it’s too thin add a bit more sugar. The glaze should fall in a ribbon from your whisk when the whisk is lifted out of the bowl.
06:34 Drizzle glaze over warm cake.
06:51 Serve warm or allow to cool before slicing. Enjoy!
Notes
Substituting instant yeast
You can substitute instant yeast, though I prefer the results when making with active dry. To make with instant yeast, stir together yeast, sugars, salt, and about half of the flour. Add warm milk and stir well. Stir in egg and butter and then gradually stir in remaining flour until dough is completely combined. Proceed with the recipe as written (from step 5). Dough may not take as long to rise this way.
Peaches.
Fresh peaches are best. The riper they are the more flavorful your cake will be, but if they’re too soft they’ll be difficult to slice. Frozen peaches may be used but often don’t have the best flavor. I recommend thawing and patting dry before using.
I do not peel my peaches and prefer the look of the cake with the peel intact, but feel free to peel yours before slicing if you prefer.
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Peach Cake Recipe
RECIPE: Hi Guys, today I’ll show you How to make Peach Cake, easy and soft. This is a very simple cake that you can make by hand, no mixer needed. I went to an orchard to pick these juicy, ripe peaches since they are in season now. If you get a chance, go to a pick your own, this is Och’s Orchard in Warwick, NY. You can pick fruit, vegetables and enjoy he gorgeous view.
All the ingredients and measurements are in a link above. We’ll need vegetable oil, eggs, sugar, all purpose flour, baking soda, cinnamon, vanilla extract and of course the peaches. Heat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
Peel the peaches, this is going in the compost pile. If you don’t want to use a peeler, put whole peaches in boiling water for 30 seconds and then put into an ice bath. Take them out and the peel comes off easily. You can see the peel comes off easily even without the boiling water, it depends on your peaches. After they’re peeled, slice them, they’re very juicy but not the sweetest peaches. Put the peaches in a bowl and add sugar. Mix them up and leave aside. To the all purpose flour, add salt, baking soda and cinnamon. Give it a mix. Whisk the eggs, add the oil and vanilla extract. Whisk again. Add sugar and mix until combined. Pour the wet ingredients on top of the dry ingredients and stir until smooth. You see how much juice is in the bottom of the bowl of peaches. This is extra liquid for the cake so you don’t have to add too much oil in the batter. Pour the batter over the peaches and stir gently to combine and the batter is ready. Oil a 9x13 baking pan and flour it. You can use parchment paper instead. Pour in the batter and spread it evenly. Tap the pan on the counter a few times. Bake in the heated oven for 30 to 40 minutes. Mine was cooked in 35 minutes. Insert a toothpick in the middle and if it’s clean or has a few crumbs, the cake is finished cooking. Cool the cake before cutting. It doesn’t have to be completely cool, slightly warm is fine. There’s a nice sheen on top of the cake and it’s very soft and fluffy. Give this easy cake a try and let me know how you like it. Subscribe for more recipes and I’ll see you next time. Thanks for watching :)
Incredibly Simple PEACH CAKE Recipe | The easiest cake in the world
This PEACH cake is just too good. The easiest cake in the world. Even kids can make it.So easy, simple and fast. Moist and tender, everyone will love it! Perfect with tea and coffee. It is so worth to try!
1 cup flour
1 cup sugar
2 teaspoons baking powder
2 eggs
½ teaspoon vanilla
100g butter
Peaches ????????
In my recipe I use 2 cans of sliced Peaches in a syrup because I love when cake is filled with fruits.
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