Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 3-4 ripe peaches, peeled and sliced
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until the sugar has dissolved. Pour the mixture into the bottom of a 9-inch round cake pan.
3. Arrange the sliced peaches on top of the butter and sugar mixture.
4. In a mixing bowl, whisk together the flour, baking powder, and salt.
5. In another mixing bowl, beat the granulated sugar and eggs together until light and fluffy. Add in the vanilla extract and milk, and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter over the peaches in the cake pan.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 5 minutes before inverting it onto a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 53g
Protein: 4g
Sodium: 210mg
Sugar: 38g
Substitutions for ingredients:
- You can use canned peaches instead of fresh peaches.
- You can use whole wheat flour instead of all-purpose flour.
- You can use almond milk instead of regular milk.
Variations:
- You can add cinnamon or nutmeg to the batter for extra flavor.
- You can add chopped nuts, such as pecans or walnuts, to the topping.
- You can use other fruits, such as apples or pears, instead of peaches.
Tips and tricks:
- Make sure to slice the peaches thinly so that they cook evenly.
- If the cake is browning too quickly, cover it with foil.
- Serve the cake warm with a scoop of vanilla ice cream.
Storage instructions:
Store the cake covered at room temperature for up to 2 days.
Reheating instructions:
Reheat the cake in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter, with the peach slices facing up.
Garnishes:
Garnish with a sprinkle of powdered sugar or a dollop of whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the cake is sticking to the pan, run a knife around the edges to loosen it before inverting it onto the serving plate.
- If the cake is too dry, try adding a bit more milk to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in a covered container to prevent contamination.
Food history:
Upside-down cakes have been around for centuries, with variations made with different fruits and toppings.
Flavor profiles:
This cake has a sweet and buttery flavor, with a hint of caramel from the brown sugar topping.
Serving suggestions:
Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Taste: Sweet, Fruity, Buttery, Caramelized, Spiced