Peach Apple Upside Down Moist Buttery Cake
Peach Apple Upside Down Cake. Hands down the best Peach Apple Upside Down cake I ever made. This cake recipe is classic and is bursting with flavor.
Servings 7 people
Ingredients
FOR THE CARAMEL LAYER
- 3 tablespoon melted butter
- ¾ cup dark brown sugar
- 1 Peach sliced and peeled
- 1 apple sliced and peeled
FOR THE CAKE BATTER
- 1 ½ cup all-purpose flour
- 1 1 /2 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 5 tablespoon butter at room temperature
- 3 tablespoon oil
- ½ cup milk
Instructions
- Preheat oven to 350F/180C. Line 9” preferably spring form baking pan with parchment paper.
FOR THE CARAMEL
- In a bowl mix the butter with sugar, distribute and press it evenly into the bottom of a 9” spring form baking pan.
- Arrange the peach and apple slices on top of the brown sugar mixture any way you like. Keep aside.
MAKING THE CAKE
- In a bowl, sift or whisk together, flour, baking powder, and salt. Keep aside.
- In a different bowl, add the butter, sugar, and oil and beat for two minutes. Add the eggs one at a time and beat for two minutes. Add the vanilla and beat for two minutes.
- Add half of the flour to the wet batter and mix gently for few seconds. Add the whole milk and mix well. Add the rest of the flour and mix gently for few seconds.
- Gently pour the batter evenly into the previously prepared baking pan. Tap the batter two times on working surface and bake for 45 minutes or until a skewer inserted in the middle comes out clean.
- Let the cake cool in the baking pan for 5 minutes then flip it onto a serving plate.
- This cake can be served warm.