Peach Upside Down Cake With Canned Peaches
This peach upside-down cake recipe offers a delightful twist on a classic dessert. Made with canned peaches for convenience, the cake features a moist and tender crumb topped with caramelized peach slices. Simple to prepare and bursting with flavor, it is perfect for any occasion.
Equipment
- Kitchen scales with a metric measure
- Measuring cups and spoons
- Hand held mixer
- Mixing bowl
- Cake tin 8 by 8 inches (20 by 20 cm) square
Ingredients
For the Caramel
- 2 ounces (60 grams) butter, room temperature
- 3.5 ounces (100 grams) of brown sugar
- 17.6 ounces (500 grams) peach slices, fresh or canned (if using canned peaches drain and pat dry with a paper towel).
- Note; A 28.9-ounce (820-gram) can of peach slices will give about 17.6 ounces (500 grams) of peaches.
For the Cake
- 5.6 ounces (160 grams) of plain flour
- 1 ¼ teaspoons (level) baking powder
- ¼ teaspoon salt
- 4.2 grams (120 grams) butter, softened
- 5.3 grams (150 grams) sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 4.4 grams (125 grams) of milk, room temperature
Instructions
Heat the oven to 320°F (160°C). Grease the inside of a 20 x 20 cm (8 x 8 inch) square cake tin.
Caramel
- Melt the butter and stir in the brown sugar. Spread the mixture evenly into the base of the prepared tin.
- Arrange the drained peach slices over the brown sugar mixture. Put aside.
Cake
- Place all the ingredients into a large mixing bowl and beat with an electric mixer for about 2 minutes.
- Use a spoon to dollop the batter evenly over the arranged peaches. Use the back of a spoon to even the batter, and make sure that the mixture is slightly lower in the middle.
- Bake for 30 – 40 minutes, or until a skewer inserted in the centre comes out clean.
- Remove from the oven, place on a wire rack and cool for 10 minutes before turning out on to a wire rack or serving plate.