Peach and Cherry Upside-Down Cake

Recipe:

Ingredient Notes:

• Peaches. For the most succulent and aromatic cake, use fresh peaches. If they’re out of season, canned peaches work perfectly well in a pinch.
• Cherries. You can use either fresh or frozen pitted sour cherries. Both work beautifully in this cake, so don’t worry about a significant difference in flavor or texture.
• Eggs. Use medium-sized eggs (about 55g each). For the best results, make sure your eggs are at room temperature before you start.
• Butter. Use a good quality butter with at least 80% butterfat. It should be at room temperature—soft enough to easily press a finger into, but not melted.
• Sugar. Regular granulated sugar works great. If you have it, superfine (or caster) sugar is even better, as the smaller crystals will dissolve more quickly into the batter.
• Flour. For this recipe, you’ll need regular all-purpose flour. A protein content of around 10% is ideal for achieving the perfect crumb.

Let’s start cooking!

Beat the butter and sugar together until the mixture is creamy.

Add the eggs one at a time, beating well after each addition. Add the sifted flour, baking powder, and salt, and mix the batter.

Cut the peaches into large wedges, about 3 per half.

Grease the bottom of the pan with butter and sprinkle with sugar. Arrange the peach wedges in the pan with cherries between them.

Top with the batter.

Smooth it out.

Place in an oven preheated to 180°C (355°F) and bake until a wooden skewer inserted into the center of the cake comes out clean, which should take about 40 minutes.

While still hot, turn the cake out onto a plate. Allow it to cool, then serve.

Enjoy!

This Peach and Cherry Upside-Down Cake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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