Peach upside-down cake with a moist, gooey texture and caramelized topping

Ingredients

Peach topping:

• 20 g melted butter (about 1½ tbsp)
• 1 tbsp brown sugar (more or less)
• 2 peaches

Cake batter:

• 150 g melted butter (about ⅔ cup)
• 115 g sugar (about ½ cup)
• 1 egg
• 1 tsp vanilla extract
• 150 g flour (about 1¼ cups)
• 5 g baking powder (about 1 tsp)
• 1 pinch of salt
• 125 ml milk (½ cup)

Materials

• One 20-cm (8-inch) round cake pan

Preparation

• Base:
  Melt the butter and pour it into the bottom of the mould (don't forget to grease the edges).
  Sprinkle brown sugar over the entire surface.
• Wash the peaches, then cut them into small slices. Arrange the slices in the bottom of the cake pan.
  
• Mix the melted butter and sugar. Add the egg, a pinch of salt and the vanilla extract, and mix well.
• Then add the flour and baking powder and mix well.
  
• Finally, add the milk and stir.
• Pour the batter into the cake pan and bake for 40 min at 350°F (180°C).
  
• Remove from the oven and let cool slightly before turning it out onto a plate. It's ready, and you're in for a treat!

Cookware

Attributes

Questions

Photos of members who cooked this recipe