November 27, 2013

Peach upside down cake

Reminds me of mom's mouthwatering pineapple upside down cakes. I am thousands of miles away from her for over a decade now. Blessed are those who get to taste her food! Mom, you rock!

Makes 2 cakes, 9 inch and 6 inch.
2 ripe peaches
1 and 1/4 cup cake flour
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (1 stick), at room temperature
2/3 cup white sugar
2 eggs, at room temperature
1/2 cup yogurt


For the Caramel syrup:
1 Tbsp butter
1 cup dark brown sugar or Indian brown sugar/jaggery
2 tsp water


Butter and flour dust the baking pans, Set aside. Preheat the oven at 350 degrees F. 


Wash the peaches, leave the skin on. Slice them in half and pit. Cut them into 1/4 inch thick slices. Arrange them like flower petals, layering them on the base of the dusted pans. 



To make the syrup:
Melt the butter in a saucepan. Add in the sugar and water.  Stir on medium heat until the sugar dissolves. Then let it bubble on its own to reach a caramel color. Turn off the heat. When it cools down to warm. Pour it over the arranged peaches. Set aside.






Combine the dry ingredients(flour, salt, baking powder) together, whisk with an egg beater or sieve; set aside. 

Beat the sugar and butter until creamy, about 4 to 6 minutes. Add the eggs, and vanilla; beat on medium for another 3 minutes. Time to add the flour and yogurt. Incorporate the dry ingredients and yogurt in small portions alternating between each. Pour the batter over the peaches and even out the batter.

Bake at 350 degree F for 40 to 43 minutes. Test with a skewer or toothpick. If it comes out clean, take the cakes out and let them cool. Carefully run a knife around the edge to ease the cake out. Invert on to a plate. Dust it some confectioners sugar and serve warm. Enjoy!