#4. Peach Upside-down Cake.

Yeah i know that it has been 3 weeks since i last posted here. Well i had tests and uni is killing me. AND MY LAPTOP DIED. The display crashed.. i did bake though – to get my sorrows out. 

just kidding. im not a depressed person. pft. 

So clearly, the last thing i baked was a peach upside down cake. It was my first time baking an upside down cake. I’ve always been fascinated by upside down cakes. THEY SO COOL YA?

As you guys already know – i love peaches. 

And, im sure that most of you are probably aware the most traditional upside down cakes are made with pineapple, though i love me some pineapple – i’m not allowed to even buy pineapples cos my dad has a scary pineapple allergy, even the smell of it gets him dizzy. Its kind of fascinating though….? 

BACK to the cake i baked.. i know that i tend to get off topic quite often. The cake was yummy in my belly. I really liked it. and the best part was that it has to be served warm, and i love me my warm dessert. The ingredients i used are as follows.

  • 3/4 cup butter, softened, divided
  • 1/2 cup packed brown sugar
  • 2 cups sliced peeled fresh peaches
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

So, the first thing you wanna do is get your oven preheated to 350 degrees. And get your round baking pan all ready for you. I’m not quite sure but i think the pan i used was 9″, and in my opinion that size is pretty alright. Since it was my first time baking this, i even lined the bottom with parchment paper – feel free do do the same if you’re a wuss like me. 

now to actually get started.

a. Melt 1/4 cup of the butter, and pour it into the bottom of the pan. Sprinkle the brown sugar all over, and arrange the slices in a single layer on top of the sugar. 

b. And then, whatchu gotta do is – cream the rest of the butter and sugar until its fluffy. Beat in the egg and vanilla extract, and then mix in all the dry ingredients. Always be sure to not over mix it, else itll be all dry and not moist.

c. Pour in the cake batter on top of the arranged peaches and bake for 45 to 50 minutes. Or, until a toothpick inserted into the center comes out clean. Cool for around 15 minutes, and invert it onto your serving dish thing. 

That is all. 

If you’re not a big fan of peaches, you can always substitute it with anything else of your preference. Another famous upside-down cake is the Apple one, even though it turns out to be more of a pie cake than a cake cake, i’ve read some really good comments and reviews on it. Its more of a spiced upside-down apple cake. And by spice i mean cinnabon/pumpkin okay? And yeah, now i have this idea of baking that pretty soon. hmmmm.

Anyways, back to the peach version that i baked. I have no picture of it cos like hmm lets just say it wasn’t the prettiest cake in the world. And, the entire taste of the cake depends entirely on the quality of the ingredients you use. Imagine an upside down peach cake with peaches that aren’t sweet at all, clearly you might have to wait till the fruits are in season to get the best flavor out of them! 😀 

Invest a little more on some good quality ingredients, the main ones at least? Don;t be a cheapskate. 

That’s all for now. Wouldn’t want you guys to fall asleep reading this. Meheheh.

Oh, and something a little off topic; i feel so overwhelmed every time i check the stats on my blog, SO many views from all over le world! Big thanks to erryone reading and sharing my blog around. 

– D.


3 thoughts on “#4. Peach Upside-down Cake.

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