• Shabi Aminicheryani

Upside Down Peach Cherry Cake

Updated: Jul 20

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





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