Peach and Plum Upside Down Cake | How to make Peach and Plum Upside Down Cake

By Deepali Jain  |  26th Dec 2016  |  
4 from 1 review Rate It!
  • Peach and Plum Upside Down Cake, How to make Peach and Plum Upside Down Cake
Peach and Plum Upside Down Cakeby Deepali Jain
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    6

    People

7

1

About Peach and Plum Upside Down Cake Recipe

I love fruits in my bake so for me it was a winner hands down. I served it with ice-cream, you can serve it slightly warm or with whipped cream. The sweetness and juice of peaches work very well with tartness of plums.

Peach and Plum Upside Down Cake, a deliciously finger licking recipe to treat your family and friends. This recipe of Peach and Plum Upside Down Cake by Deepali Jain will definitely help you in its preparation. The Peach and Plum Upside Down Cake can be prepared within 10 minutes. The time taken for cooking Peach and Plum Upside Down Cake is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Peach and Plum Upside Down Cake step by step. The detailed explanation makes Peach and Plum Upside Down Cake so simple and easy that even beginners can try it out. The recipe for Peach and Plum Upside Down Cake can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Peach and Plum Upside Down Cake from BetterButter.

Peach and Plum Upside Down Cake

Ingredients to make Peach and Plum Upside Down Cake

  • 3 tablespoons of unsalted butter
  • ¼ cup of brown sugar
  • 1½ cups of fresh peaches, washed, dried and sliced
  • 1½ cups of fresh plums, washed, dried and sliced
  • 3 tablespoons of mint leaves or any other fresh herb of your choice (optional)
  • 1 cup of all purpose flour
  • ½ cup of sugar
  • ¾ teaspoon of baking powder
  • ¼ teaspoon of baking soda
  • ¼ cup of unsweetened apple sauce
  • ½ cup of curd or buttermilk
  • 2 tablespoons of oil
  • ½ tablespoon of apple cider vinegar
  • 1 teaspoon of vanilla extract
  • A pinch of salt

How to make Peach and Plum Upside Down Cake

  1. Preheat oven to 170 degrees C. Place the loaf pan or skillet on the burner over low heat and add butter. Once the butter melts, add brown sugar and stir it gently. When the brown sugar has melted, turn off the heat, but leave the pan on the stove.
  2. In a large bowl, combine together flour, sugar, baking powder, salt and baking soda. In a separate small bowl, mix curd or buttermilk, oil, vinegar, vanilla extract and apple sauce.
  3. Stir the wet ingredients into the dry ingredients bowl until just mixed. I added another teaspoon of curd to adjust the consistency.
  4. Arrange the sliced fruit in the pan, being sure to crowd the pan as much as possible. The fruit will shrink when cooked. If you are using mint or any other herb, then sprinkle them on top of the fruit layer.
  5. Gently top the fruit layer with cake batter, so as not to disturb the layer. Evenly distribute the batter and smoothen out with a spatula. Bake for 30-40 minutes or till the tooth pick inserted near the centre comes out clean.
  6. Place the cake on a cooling rack. Let the cake settle for a minute or two until any fruit that has leaked up the sides stop bubbling. Do not let the cake cool completely or you will not be able to get it out of the pan.
  7. Run a knife around the edges of the pan, place a plate on top of the pan and, using hot pads, carefully flip the cake over. Gently remove the pan. Be careful the fruit and glaze will be still quite hot and will burn. The cake needs to be removed from the pan shortly after it has been taken from the oven or the fruit will stick. This can be a little tricky as the fruit and brown sugar topping is still quite hot and can burn. Use hot pads or kitchen muffs and carefully remove it.
  8. If any pieces of fruit is stuck on the pan, gently scrape them and replace on the cake. Let the cake cool. Serve at room temperature or slightly warm. You can serve with whipped cream or ice-cream.
  9. To store, wrap carefully in plastic wrap or store in an airtight container. Will keep for several days.

My Tip:

You can use any fruit of your choice, most berries can be used whole, stone fruits need to be halved and pitted or cut into wedges. If using frozen fruit, then do not defrost. You can use any variety of fruit like blueberries, nectarines, fresh cherries, any berry, apples, pears, bananas, mangoes, apricots, figs, cranberries, or strawberries. The classic recipe uses pineapple and cherries. Plums can be used like I did, if they are not too ripe and juicy. Finely chopped herbs like mint, basil, lemon thyme pair well with many fruits. You can add spices like allspice powder and cinnamon in the winter season. This recipe for upside-down cake uses less sugar than the classic recipe. But using less sugar and butter bring out the flavour of fruit more.

Reviews for Peach and Plum Upside Down Cake (1)

aliza singh2 years ago

beauty!
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