How to make 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.
Main Ingredients : Peaches (आड़ु), Butter (मक्खन )
Cuisine : Fusion
Course : Desserts
For more recipes related to Peach Upside Down Cake - SK Khazana checkout Peach Brulee, Peach And White Chocolate Cake, Peach Party, Peach and Plum Fudge . You can also find more Desserts recipes like Cherries On Crackers Fruit Salsa Parfait Bread and Butter Pudding Plum Shortcake
Peach Upside Down Cake - SK Khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Sweet
Ingredients for Peach Upside Down Cake - SK Khazana Recipe
Peaches
Butter softened 50 grams
Brown sugar 1 cup
Vanilla ice cream to serve
Mint sprig for garnish
Cake
Butter softened 100 grams
Powdered sugar 1 cup
Eggs 3
Vanilla essence 1 teaspoon
Refined flour 1 cup
Baking powder 1 teaspoon
Cinnamon powder a pinch
Milk 2 tablespoons
Method
Step 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.
Step 2
Preheat the oven at 180˚C.
Step 3
Take brown sugar in a bowl, add softened butter and mix well Transfer this mixture into the cake tin and spread it evenly.
Step 4
Halve peaches and discard the seed from each. Cut them into evenly thick slices and arrange on top of the butter-sugar mixture.
Step 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.
Step 6
Break eggs into the bowl and continue to beat with the electric beater. Add vanilla essence and beat the mixture well.
Step 7
Sieve refined flour directly into the bowl. Add baking powder and cinnamon powder and gently fold in. Add milk and mix well.
Step 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.
Step 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.
Step 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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
