Shabi Aminicheryani
Jul 9, 20203 min
Updated: Jul 20, 2020
Summertime is #peach and #cherry season so I couldn’t resist making a recipe that includes both. I knew even before making this recipe the cake is going to be naturally beautiful because of the color combination of these two fruits.
This upside down cake is so #gorgeous that will turn your world upside down.
Honestly I am in love with the look even more than the #taste. So if you are looking for a wow factor for your next #BBQ gathering, then you should definitely give this #recipe a try.
This cake is not too dense or too fluffy and the amount of sweetness is perfect. I shall say the fruits and pecans covered with sauce are my most favorite part.
Ready in 1 hour
Method used: one bowl method
Makes one 8 inch cake (tall pan)
Ingredients
Flour 1.5 cups
Organic Sugar 3/4 cup
Baking powder 1/2 Tbsp
Salt 1/4 tsp
Almond flour 1/2 cup
Organic Eggs 3
Organic Milk 1/2 cup
Organic Yogurt 1/4 cup
Pure Vanilla extract 1 tsp
Butter and oil 1/2 cup (use half and half)
Fresh peach 1.5 -2 depending on the size (one peach half a moon slices for bottom and 1/4 cup diced for inside)
Pecan 1/2 cup (enough to cover the top trim of the cake)
Cherry 3/4 cup (1/2 cup whole cherry for bottom + 1/4 cup cut cherry for inside)
Ingredients For the sauce (easy caramel sauce)
Brown sugar 2 Tbsp
Butter 1 Tbsp
10% cream or milk 1/2 Tbsp
Direction: bring #butter, brown sugar and cream or milk to boil in a small pan and cook until thickened (1-2 minutes)
Click on the picture below to watch the step by step video.
Preparation
Pre-heat oven 350 degrees F
Prepare a 8 inch cake pan and set it aside
Slice one peach, vertical slices for the bottom (not too thin or too thick), also dice half a peach (1/4 cup) for inside of the cake
Take the seeds out of the cherries, 1/2 cup whole cherries for the bottom and cut 1/4 cup cherries for inside of the cake
Prepare the syrup using the direction above and pure into the cake pan covering the bottom entirely
Arrange the peaches, whole cherries and pecans over the syrup (refer to video for the design idea or use your creativity), set the cake pan aside
Sift flour, sugar, baking powder, and salt (dry ingredients) in a big bowl, mix using a spatula. Then add the butter and beat on low speed using a hand mixer
In a separate bowl beat oil, eggs, vanilla extract, milk, and yogurt using a whisk (wet ingredients)
Add the wet ingredients slowly to dry ingredients and using the hand mixer beat on low speed till all the ingredients are well combined
Add diced peaches, cherries and almond flour to the batter and mix using a spatula (don’t over mix)
Pour the batter into prepared cake pan
Bake for 45 minutes to 1 hour (until toothpick inserted in the center comes out clean)
Leave the cake to cool off for 20 minutes, then slowly run a spatula knife around the side of the pan to loosen the cake. Transfer the cake upside down to a serving plate, and enjoy
NOTE:
Always measure all the ingredients first
The ingredients in the video were doubled since I made two cakes, so keep that in mind when watching the video for directions (just stick with the recipe)
Bring butter, eggs and dairies to room temperature
It is best to turn the cake in the oven half way of the baking time