Healthy Peach Upside Down Cake (4 Ingredients)
This healthy peach upside down cake is made with awesome wholesome feel-good ingredients. It's soft, not overly sweet and easy to make. It's also gluten free. Do try!
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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 |
To visit our website | waitrose.com
How To Make Peach Upside-Down Cake, A Scrumptious Summertime Dessert | Recipe | Well Done
Summertime means peach season, and what better way to celebrate with this scrumptious upside-down cake? This cast iron skillet dessert is beautifully presented with a finishing dollop of whipped cream.
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How To Make Peach Upside-Down Cake, A Scrumptious Summertime Dessert | Recipe | Well Done
How to Make Upside Down Peach Cake
Ingredients:
-Glaze:
1/4 Cup Melted Butter
1/4 Cup Packed Brown Sugar
2 Peaches Sliced or 1 15oz Can Peaches
-Batter:
1/2 Cup Butter
3/4 Cup Sugar
1 Large Egg
1 Teaspoon of Vanilla Extract
1/4 Teaspoon of Cinnamon
1 1/4 Cup of All Purpose Flour
1 1/4 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
1/2 Cup of Milk
Bakes for 35-40 Minutes
*Cool Cake COMPLETELY before turning it out*
Enjoy!
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Christ Rost's Peach Upside-Down Cake
Whether you use sliced peaches, nectarines, or plums, I have a feeling this light almond-flavored cake crowned with sliced stone fruit will make your day extra sweet. Recipe below:
Christy Rost's Upside-Down Peach Cake
1 cup plus 2 tablespoons flour
½ teaspoon baking powder
½ teaspoon salt
1/3 cup unsalted butter, softened
2/3 cup sugar
1 egg, at room temperature
1 teaspoon vanilla
¼ teaspoon almond extract
½ cup milk
Preheat the oven to 350 degrees, line the bottom of a 9-inch round cake pan with parchment paper, and spray the inner sides of the pan with nonstick cooking spray-with-flour. In a small bowl, stir together flour, baking powder, and salt; set it aside. In the large bowl of an electric mixer, cream butter and sugar until the mixture is fluffy, about 8 minutes. Add egg, vanilla, and almond extract, and beat until the mixture is light.
Gradually add the flour mixture to the creamed mixture, alternately with the milk, scraping the bowl often, until the batter is thick.
Peach Topping
2 large ripe peaches, peeled and sliced ½-inch thick
3 tablespoons unsalted butter, melted
¾ cup brown sugar
Pour melted butter into the prepared pan, sprinkle with brown sugar, and arrange the sliced peaches in a single layer on top of the sugar. Carefully spoon the batter over the peaches. Bake 35 to 40 minutes, or until a tester comes out clean when inserted into the center of the cake. Remove the cake from the oven and set it aside 30 minutes until it is warm. Place a cake platter over the top of the cake pan and invert the cake so the peaches are on top. Remove the parchment paper and cool completely.
Yield: one 9-inch cake
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