Tuesday, September 17, 2019

Peach Upside Down Cake

We are embracing colder mornings and evenings last couple of days now, paving up its way for autumn season here. While, I do appreciate every season, as each has its own charm. Autumn is somewhat more colorful and enticing. I got a peek into nature’s cycle with few colorful leaves fallen on my walking trails. I tried to capture with my mobile phone and this is what I got.

 I have completely stopped using DSLR these days and all these food pics that you all keep seeing here are mobile phone camera captures. May be, I am losing the habit of carrying or using DSLR camera these days. I may like to think the quality is passable, as I don’t rely on heavy use of editing software.
 This kills the natural tones and color of that particular shots. 

Although, I can’t imagine completely shunning the use of DSLR cameras, but as of now it’s me, my mobile and my solitudes, that works fine for me.

I want to squeeze in every bit of whatever golden summer days are left over here. I have been buying peaches a lot these days and was thinking of making a cake with them. This cake turned out dense with a nice sweet peachy layer on top-absolutely scrumptious. I have used whole wheat flour with plain flour and am planning to make next batch with whole wheat flour completely. That will make the cake even more dense with a nice textured fruity and peachy cake.

Here is the recipe for peach upside down cake
Peach Upside Down Cake
Recipe requirements
  • 3-4 peaches
  • 1 cup whole wheat flour
  • 1 cup plain flour
  • 1 and half tsp of baking powder
  • ½ tsp of baking soda
  • ¾ cup of caster sugar
  • 3-4 tbs of yogurt
  • 1 tsp of vanilla essence
  • 2 eggs
  • ½ cup spreadable butter
  • 3-4 tbs of light muscovado sugar
  • 2-3 pinches of salt

  • Take out spreadable butter, egg and yogurt and let it all come to the room temperature.
  • Peel the skin and destone peaches and slice them neatly.
  • Sift flour and add in baking powder, baking soda and salt.
  • In a big mixing bowl, cream together spreadable butter and castor sugar. Add in vanilla essence.
  • Add in 1 egg at a time, mixing very well. Add in yogurt.
  • Now mix this wet mixture with the dry mixture and make a smooth cake batter.
  • Preheat oven at 175 deg and prepare the cake tin. Spread some butter on the tin and then flour.
  • Arrange peach slices well over the sprinkled muscovado sugar.
  • Now pour in the cake batter and tap it gently.
  • Put the cake tin in preheated oven and bake it for 40-45 mints or till the middle of the cake comes out clean, when pricked with a toothpick or wooden skewer.
  • Take out and cool and flip the sides.Peach upside down cake is ready.Enjoy.

Happy Cooking Friends 

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