Ingredients

The following ingredients have 8 Servings
  • 2 cups Peaches   (about 4 medium, fresh or canned)
  • 4 tbsp White sugar
  • 4 tbsp Unsalted butter (room temperature)
  • 4 oz Unsalted butter (room temperature)
  • ¾ cup Sugar (white)
  • 1 Eggs (large)
  • 2 cups All-purpose flour
  • 1 ¼ tsp Baking powder
  • ¼ tsp Salt
  • ¾ cup Milk
  • 1 tsp Vanilla extract
  • ¼ tsp Nutmeg powder (optional)

Instruction

  • Use a sharp utility knife and split the peaches in half, remove seed and cut each half into 4 slices. (8 slices per peach) Pro tip - It is important to cut thin slices of the peaches. You can overlap the slices, also, you may or may not need 4 peaches. Use your pan as a guide.
  • Place soft butter and sugar in a 9-inch round cake pan or 9-inch square pan- combine well. Spread evenly on the bottom of the pan so you have a thin layer of butter/sugar under each peach slice.Pro tip - Do not line the pan with parchment as it prevents caramelization.
  • Arrange the slices of peaches over the mixture. You can overlap the slices but not keep it to double overlap. Place in the refrigerator while you prepare the cake batter.Pro tip - Too much fruit will cause create too many juices. Thus, no caramelization.
  • Preheat oven at 350 °F / 180 °C / Gas Mark 4
  • In the bowl of a stand mixer with the paddle attachment (or mixing bowl and whisk ), add all cake ingredients: butter, sugar, eggs, flour, baking powder, salt, milk, and vanilla. Pro tip - Make sure everything is room temperature. Otherwise, the butter will get lumpy and not incorporate.
  • Mix well until you have a smooth cake batter with no lumps. Pro tip - This is a one-bowl cake method, you want everything well-combined but do not overmix. Otherwise, the cake will be dense
  • Pour cake batter over the peaches in the cake pan. Spread it evenly. Shake the pan gently so the batter sinks into between the slices. 
  • Bake for about 45 - 50 minutes until the skewer inserted comes out clean. Pro tip - Always make sure the oven is preheated for at least 10 minutes before you put cakes in. Otherwise, the cake may not rise.
  • Then, cool the pan on the cooling rack for only 5 minutes. This cake needs to be inverted while the sugar is still hot at the bottom of the peaches. 
  • Place a plate or serving platter on the cake pan - carefully hold the pan and plate steady while you flip the cake pan over.Note - This is better done correctly, carefully, and quickly by an adult only. The cake is hot and the bottom caramelized sugar juices can cause severe burns if not done correctly. 
  • Once inverted, let the cake cool completely. This cake can be eaten warm or cold on its own or served with whipped cream.