Peach Upside-Down Cake with Fresh Citrus Peach Syrup
This peach upside-down cake is light, moist and fluffy with refreshing peach and citrus flavour. It is easy to prepare with tips to make the best upside-down cake. Made with fresh ingredients, you can enjoy this cake that has double the peach flavour . Serve with a scoop of ice cream and drizzle of the fresh citrus peach syrup.
Equipment
- 01 Saucepan
- 01 Chopping Board
- 01 Knife
- 02 Spatula
- 01 Air-tight glass Jar
- 01 Strainer
- 01 Hand-Mixer or Stand Mixer
- 01 8 inch Cake Pan
- 01 Zester
- 01 Sifter
Ingredients
For the Fresh citrus peach syrup
- 60 grams Freshly Ripe Peaches, Sliced
- 50 grams Water
- 25 grams Castor Sugar
- 3 ml Lemon Juice, or to taste
For the pan spread/topping
- 50 grams Unsalted butter, melted and cooled
- 75 grams Light or dark brown sugar
- 5 ml Lemon Juice
- 240-250 grams Freshly Ripe Peaches, Sliced
For the Cake
- 32 grams Light or dark brown sugar
- 129 grams Castor Sugar
- 05 grams Lemon Zest
- 140 grams All-Purpose flour, Sifted
- 03 grams Baking Soda
- 05 grams Baking Powder
- 04 grams Salt
- 22 grams Almond Flour
- 108 grams Whole Eggs
- 05 ml Pure Vanilla Extract
- 65 ml Whole Milk
- 162 grams Unsalted Butter, Softened yet firm, chopped
Instructions
Preparing the ingredients
- Bring the unsalted butter to the right temperature and texture.
- Weigh the sliced peaches, brown sugar and lemon juice in separate bowls.
- Weigh and melt the unsalted butter and set aside to cool.
- Line an 8-inch cake pan with parchment paper and set aside.
- Weigh the castor sugar, brown sugar and lemon zest in a bowl. Cover and set aside to infuse.
- In a bowl, weigh the flour, baking powder, baking soda and salt. Stir the ingredients well and then sift it. Set aside.
- Weigh the almond flour in a bowl and set aside.
- Weigh the eggs and pure vanilla extract in a bowl.
- Weigh the chopped butter in a bowl attached to a stand-mixer or hand-mixer.
- Weigh the milk and set aside.
For making the fresh citrus peach syrup
- In a saucepan, add the water, sugar and sliced peaches and cook it on medium heat stirring often till the peaches become soft and tender.
- Once soft, cook the syrup till it thickens a little. Set aside to cool.
- Add in the lemon juice and stir. Make sure to add the lemon juice little by little to avoid overpowering the peach flavour.
- Strain the peaches once cooled and make sure to press the peaches to extract any of the remaining liquid.
For making the cake
- Preheat the oven to 180°C/350F.
- Using a stand mixer or hand-mixer on a medium speed, softened the butter till pale, light and fluffy for about 5 minutes.
- Add in the castor sugar with the lemon zest and brown sugar. Cream till light and fluffy for 5 to 7 minutes.
- Scrape the bowl from the top and sides and mix for an additional 30 seconds.
- While the mixer is still running, add the eggs in 3 portions. Mix well till light and fluffy before each addition.
- Once the eggs are mixed in, add the flour and mix on a low speed.
- Once the flour is almost combined, while the mixer is running, add the milk in a slow and steady stream. Refrain from over-mixing the batter.
- Turn off the mixer once the milk is just combined. Fold the cake batter to remove any lumps or unmixed flour. Avoid overmixing. Set aside.
For the pan spread/topping
- In the cake pan, add the melted butter and swirl to coat the entire cake pan.
- Sprinkle the brown sugar evenly around the cake pan.
- One by one place each slice of peach on the edge of the cakepan forming a circle. Make sure to overlap the peaches so the pan-spread gets covered completely. Each circle formed should overlap the previous circle a little.
- Form circles of peaches till the entire pan-spread is covered well. Once you reach the middle, place the peaches in such a way that they touch the pan-spread. You can do this by pressing it lightly towards the bottom. After the middle is nice and firm, press the rest of the peaches lightly so they do not move when you are spreading the cake batter on top.
- After layering the peaches, spoon the cake batter on top and then spread evenly using an offset spatula in a circular motion.
- Bake at 180°C for about 40minutes or till the cake batter springs back when touched. The top usually gets an extremely dark colour.
- Once baked, remove from the oven and set aside to cool.
- Demolding - To flip, place a square of parchment paper on top of the cake pan and then place a plate upside down. Then flip the cake pan in a swift motion. If the cake does not demould immediately, gently tap the bottom of the cake pan and let the cake be. Slowly the cake will demould. Avoid tapping too hard and forcing the cake to demould. This can lead to damage. Be patient.
- Remove the parchment paper.
- To cut, use a sharp serrated knife and cut in a sawing motion which will help you cut the cake without damaging the beautiful peach layer.
- Drizzle the syrup on the cake and enjoy. Serve with Ice cream.
Notes
- Peach Syrup – You can prepare the peach syrup a day or two in advance. You can also add a few peach slices into the syrup to infuse and give a stronger peach flavour.
- Peaches - Use freshly ripe peaches that are firm so they deseed easily without getting damaged. Cut them into 3mm thick slices as it will prevent them from becoming soggy while baking.
- Lemon Zest - While weighing your ingredients, weigh the lemon zest and castor sugar in a bowl. Shake the bowl so the lemon zest into the sugar. Cover and set it aside for the flavours to infuse. I always do this before weighing the rest of the ingredients, so it has a longer time to infuse.
- Ingredient Substitution & Weighing Guide - Read it here