Table of Contents
- A fool-proof upside-down cake recipe using almond meal for a lighter touch
- Easy Peach Upside Down Cake
- Gluten Free Peach Upside Down Cake with Almond Flour
- Mascarpone and Yoghurt Brandy Cream
- Similar recipes on flaevor.com
- Recipe: Peach Upside Down Cake with Brandy Cream
Peach Upside Down Cake with Brandy Cream
A fool-proof upside-down cake recipe using almond meal for a lighter touch
Upside-down cake recipes have been around for a long time and can be made with almost any type of fruit. Traditionally, sugar is sprinkled into the baking pan and freshly sliced fruit or berries are piled on top. As the cake bakes, the sugar melts and caramelizes, and when the cake is turned over, you have a wonderfully moist, sticky, and juicy fruit topping.
Easy Peach Upside Down Cake
Not a fan of tedious fruit layering, this recipe uses a slightly different method by making a quick compote of the peaches then spreading this mixture in the bottom of the baking pan. The batter is then poured on top and baked to perfection. This method eliminates any drama of the cake sticking to the pan or the sugar caramelising in chunks or unwanted places.
Gluten Free Peach Upside Down Cake with Almond Flour
Whether you are a fan of (or in need of) a gluten-free cake, that is not the reason to make this cake. Almond flour is a wonderful ingredient used in many fine desserts around the world and offers something that white flour often cannot – a softer, tastier, nuttier flavour with the added boost of oiliness that the nuts give off. Cakes made with almond flour are spongier, softer and retain more moisture.
Mascarpone and Yoghurt Brandy Cream
If you prefer a scoop of cold ice cream with your warm peach upside down cake, go ahead. But for something a little more adult, this brandy and maple-infused mascarpone and thick Greek yogurt is pure decadence. Brandy and peaches are a match made in heaven and the hint of alcohol in the cream really makes this a wonderful after-dinner dessert or a luxurious afternoon treat with coffee, tea or any tipple of your choice.
Similar recipes on flaevor.com
- Cardamom Baked Apples with Mascarpone
- Rum Baba Cake with Pistachio Cream
- Flourless Almond Orange Cake
Recipe: Peach Upside Down Cake with Brandy Cream
A fool-proof upside-down cake recipe using almond meal for a lighter touch
Peach Upside Down Cake with Brandy Cream
Equipment
- 24cm round cake tin
Ingredients
Peach Compote
- 500g peach fruit, chopped into small chunks
- 1 tbsp maple syrup or brown sugar
- 1 tbsp water
- Squeeze of lemon juice
- Pinch of salt
Cake ingredients
- 200g almond flour
- 1 tsp baking powder
- 125g caster sugar
- 4 medium eggs
- 1/2 tsp ground cardamom
- 1/2 tsp vanilla extract
- rind of 1 lemon
Brandy Cream
- 200g mascarpone
- 100g thick Greek yoghurt
- 3 tbsp good quality brandy
- 2 tbsp maple syrup
Instructions
- Combine all Brandy Cream ingredients in a bowl and whisk until smooth and creamy. Cover and refrigerate.
- Halve and seed the peaches, then cut into small pieces. Place in a saucepan with the maple syrup and water. Bring to a boil, cover and simmer 5-10 minutes, or until the juices are released and the compote is thick. Remove and cool completely.
- Line a 24-inch round cake pan with baking paper. Spread the peach compote along the base of the tin.
- Heat the oven to 180°C.
- Beat sugar, eggs, vanilla and cardamom until light and fluffy. Gently fold in almond meal, baking powder and lemon zest until well combined.
- Pour the batter into the cake tin over the peach compote and bake in the oven for 45-50 minutes. Test the cake by piercing it in the center with a clean metal skewer. If it comes out clean and dry, the cake is done.
- Allow the cake to cool in the tin for 10 mins, then turn out onto a wire rack.
- Serve cake warm or cold with a generous dollop of brandy cream.
Notes
Peach Upside Down Cake with Brandy Cream
