Peach Upside down cake!

PEACH UPSIDE DOWN CAKE with berries


Yes you heard me right! Peach upside down cake! We all have tried or at-least heard about Pineapple Upside down cake but I am sure Peach upside down cake is rarely attempted. Even I had never thought of making it. I got gifted lovely peaches and canned blackberry. I quite adore peaches, love their flavour. In the beginning the idea was to make peach and berry cobbler but I ended up making this cake. Do not get intimidated by looking at it, it's really simple to bake this beauty.




I love peaches. To most of us, peach reminds us of Peach Iced Tea. It happens to be one of my favourite drink too. But there is a lot more to this delicious fruit. Peach is stunning in desserts like peach crumble, cobbler, cakes, cupcakes. Peach is great in salads too. It goes really well with red onion, walnuts, cinnamon, nutmeg, berries, and vanilla. Like any other fruit, peach based desserts taste best when freshly made.




This cake is super moist and just melts in mouth. I love trying different cakes and this was also sort of a invention for me. My husband is the one who always takes the initiative to try my experiments and most of the time I know that response is positive if he asks me to make it again in a couple of days. :)




INGREDIENTS



  1. 2 Peaches - thinly sliced in crescent shape
  2. 1 cup canned blackberries
  3. 5 tbsp sugar
  4. 125 gm plain flour
  5. 1 tsp baking soda
  6. 1/2 tsp meetha soda
  7. 1/2 tin milkmaid
  8. 4 tbsp/ 60 gms semi soft Amul butter
  9. 1 tbsp powdered sugar
  10. 1/4 cup milk
  11. 1 tsp vanilla essence

METHOD

  • Grease a baking dish with butter and dust flour along the sides.



  • Sprinkle 5 tbsp sugar on the deep side of the dish and arrange slices of peach over it.




  • Strain all the dry ingredients i.e. flour, baking powder, meetha soda, powdered sugar together and keep aside. Take a bowl and using an electric beater, beat butter and milkmaid together until light and fluffy.
  • Now beat in dry ingredients and milk in milkmaid-butter mixture in two parts. Add vanilla essence while adding the second part.  
  • Finally add blackberries and using a spatula, fold in the batter lightly  to get that marble effect in the cake and to prevent air from escaping the batter.




  • Cover with foil and bake in oven at 180 degrees on lower coil for almost 45 minutes. I cover my non-chocolate cakes with foil to prevent too much browning on the cake.
  • Take out of the oven and let it cool briefly for 10- 15 minutes . Then carefully turn it over a flat board.
  • Dust with icing sugar and enjoy it warm with a cold scoop of vanilla ice-cream.



INSIGHT ON THIS RECIPE!


  1. If you can't get your hands on blackberry then just make a plain vanilla cake.
  2. You can add raisins, cranberries, raspberries, cherries, blueberries instead of blackberry.
  3. Always preheat your oven for 10 mins at 200 degree Celsius.

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Love
Nishu