Celebrate the sweetness of summer with this Classic Upside-Down Peach Cake, where ripe nectarines meld beautifully into a soft, fluffy cake with a caramelized top that is as delightful to look at as it is to eat. This cake takes a simple approach to the traditional upside-down cake, allowing the natural flavors of the nectarines to shine, enhanced only by a touch of vanilla and a caramel sugar base.
Why You’ll Love This Recipe: This Upside-Down Peach Cake is a must-try for its simplicity and elegance. The combination of light, airy cake and juicy nectarines creates a perfect balance of texture and flavor. The crème fraîche (or yogurt) in the batter ensures a moist crumb, while the caramelized sugar top adds a satisfying crunch. This cake is not overly sweet, making it an excellent choice for those who appreciate the natural sweetness of summer fruits.
Perfect Occasion: This cake is a versatile choice that fits beautifully with any summer gathering, from backyard BBQs to elegant afternoon teas. It’s a fantastic dessert for brunches, offering a sweet note that isn’t too heavy. This peach cake can also serve as a wonderful treat for summer birthdays or celebrations, providing a seasonal twist on a classic favorite.
Decoration Tips:
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement its warm flavors.
- Garnish with fresh mint leaves or a dusting of powdered sugar for an extra touch of elegance.
- Arrange a few fresh peach slices around the cake when serving to highlight the main ingredient.
- Drizzle with a little honey or maple syrup for those who prefer a sweeter dessert.
- To make it festive, add edible flowers for a colorful and vibrant presentation.
Ingredients:
- For the Cake:
- 3 eggs
- 100g sugar
- Pinch of salt
- 1 bag of vanilla sugar
- 100ml sunflower oil
- 150ml crème fraîche (or yogurt)
- 1 bag of baking powder
- 180g flour
- For the Fruit Layer:
- 3 nectarines, sliced
- Prepare the Fruit Layer:
- Grease a 22 cm baking tin with butter. Sprinkle a thin layer of light brown caster sugar evenly across the bottom. Arrange the sliced nectarines on top of the sugar, creating a circular pattern.
- Make the Cake Batter:
- In a mixing bowl, beat the eggs with sugar, vanilla sugar, and a pinch of salt until the mixture is fluffy and light in color.
- Add crème fraîche and sunflower oil to the egg mixture, stirring well to combine.
- Sift in the flour and baking powder, folding them into the wet ingredients until just combined, ensuring not to overmix.
- Assemble and Bake:
- Carefully pour the batter over the nectarines in the prepared baking tin.
- Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden and the edges should start to pull away from the tin.
- Allow the cake to cool slightly in the pan, then carefully invert it onto a serving plate.
Enjoy this delightful Upside-Down Peach Cake, a true testament to the flavors of summer, perfect for any occasion where you wish to impress with both taste and presentation!
