Peach Upside Down Cake - SK Khazana

An upside-down cake is baked in a single pan with its toppings at the bottom of the pan and then demoulded upside down This is a Sanjeev Kapoor exclusive recipe.

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Peach Upside Down Cake - SK Khazana

Main Ingredients Peaches, Butter
Cuisine Fusion
Course Desserts
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Sweet
Level of Cooking Difficult
Others Non Veg

Ingredients list for Peach Upside Down Cake - SK Khazana

  • Peaches
  • 50 grams Butter softened
  • 1 cup Brown sugar
  • to serve Vanilla ice cream
  • for garnish Mint sprig
  • Cake
  • 100 grams Butter softened
  • 1 cup Powdered sugar
  • 3 Eggs
  • 1 teaspoon Vanilla essence
  • 1 cup Refined flour
  • 1 teaspoon Baking powder
  • a pinch Cinnamon powder
  • 2 tablespoons Milk

Method

  1. Brush butter on the base and the sides of a 1 kg spring bottom round cake tin and line with butter paper on the base and the sides. Lightly brush butter on top of the butter paper on the base and the sides.
  2. Preheat the oven at 180˚C.
  3. Take brown sugar in a bowl, add softened butter and mix well Transfer this mixture into the cake tin and spread it evenly.
  4. Halve peaches and discard the seed from each. Cut them into evenly thick slices and arrange on top of the butter-sugar mixture.
  5. To make the cake batter, take butter and powdered sugar in a large bowl and beat together with an electric beater till light and fluffy.
  6. Break eggs into the bowl and continue to beat with the electric beater. Add vanilla essence and beat the mixture well.
  7. Sieve refined flour directly into the bowl. Add baking powder and cinnamon powder and gently fold in. Add milk and mix well.
  8. Spread this batter over the peach slices evenly. Tap the tin gently. Keep the tin in the preheated tin and bake for 30-35 minutes.
  9. Insert a tooth pick in the centre of the cake, if it comes out clean it means that the cake is done. Take the cake tin out of the oven and allow to cool slightly.
  10. Keep a plate upside down on the cake tin and upturn it and de-mould the cake. Gently dislodge the butter paper from the top and the sides. Place a couple of ice cream scoops in the middle of the cake, garnish with a mint sprig and serve.