Moist Peach Upside Down Cake Recipe

Name: Moist Peach Upside Down Cake
Prep time: 10 min
Cook time: 35 min
Total time: 80 min
Ingredients: cooking spray; 1/4 cup plus 2 tablespoons of Almond Breeze Unsweetened Vanilla; 4 tablespoons unsalted butter; 1/2 cup coconut sugar packed (or substitute light or dark brown sugar); 1/2 teaspoon ground ginger; 2 large ripe peaches peeled pitted and cut into 1/2-inch slices or 1 1/2 cups frozen unsweetened sliced peaches left frozen; 1 cup fresh raspberries; 3 tablespoons unsalted butter; 1/4 cup granulated sugar; 1/3 cup honey; 1 large egg at room temperature; 1/2 teaspoon kosher salt; 1 3/4 teaspoons baking powder (aluminum free recommended); 1/8 teaspoon baking soda; 1 1/2 teaspoons pure vanilla extract; 2/3 cups whole wheat pastry flour (or substitute white whole wheat flour or additional all-purpose flour); 2/3 cups all-purpose flour

Cook Time: 35 minutes

Ingredients

Nonstick spray
1/4 cup plus 2 tablespoons of Almond Breeze Unsweetened Vanilla Almondmilk
4 tablespoons unsalted butter
1/2 cup coconut sugar, packed (or substitute light or dark brown sugar)
1/2 teaspoon ground ginger
2 large ripe peaches, peeled, pitted, and cut into 1/2-inch slices (or 1 1/2 cups frozen unsweetened sliced peaches, left frozen)
1 cup fresh raspberries
3 tablespoons unsalted butter
1/4 cup granulated sugar
1/3 cup honey
1 large egg, at room temperature
1/2 teaspoon kosher salt
1 3/4 teaspoons baking powder (aluminum-free recommended)
1/8 teaspoon baking soda
1 1/2 teaspoons pure vanilla extract
2/3 cups whole wheat pastry flour (or substitute white whole wheat flour or additional all-purpose flour)
2/3 cups all-purpose flour

Directions

Preheat your oven to 350F (175C) and place a rack in the center. Lightly grease a 9-inch round cake pan with nonstick spray.
For the topping: In a small saucepan, melt the butter over medium-low heat. Add the coconut sugar and ground ginger, stirring until smooth and the butter is fully incorporated with the sugar, about 2 to 3 minutes. The mixture will be thick, similar to melted caramel. Remove from heat. If the butter separates as it cools, simply stir it back together (a little separation is okay).
Pour the mixture into the prepared pan and spread it in a thin, even layer, reaching the edges of the pan. Arrange the sliced peaches and fresh raspberries in a single layer on top of the caramel.
For the cake: In a large mixing bowl, beat the butter and sugar on medium speed until smooth and creamy. Add the honey, egg, kosher salt, baking powder, baking soda, and vanilla extract, mixing until well combined. Scrape down the bowl as needed.
With the mixer running on medium speed, gradually add the whole wheat pastry flour, followed by the Almond Breeze Unsweetened Vanilla, then the all-purpose flour, ensuring each addition is fully incorporated before adding the next. Mix briefly after the last of the flour is added, just until smooth. Avoid overmixing. The batter will be thick.
Spoon the batter over the fruit in the pan, spreading it evenly to the edges. Although the batter may appear thin, it will rise as it bakes.
Bake for 25 to 30 minutes, or until the cake is deep golden brown and a toothpick inserted into the center comes out clean. The top should spring back lightly when touched.
Remove the pan from the oven and let it cool on a wire rack for 10 minutes. Run a sharp knife around the edges to loosen the cake from the pan. Invert the cake onto a serving plate and allow the pan to rest upside down on the plate for 1 minute. Gently lift the pan away and let the cake cool on the plate for another 10 minutes.
Serve the cake warm or at room temperature. Enjoy!

Notes

To make this recipe dairy-free, substitute the butter with a vegan alternative like Earth Balance.
Store leftovers in an airtight in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition Facts (per serving)

Calories: 314
Total Fat: 11g (15% Daily Value)
Saturated Fat: 7g (33% Daily Value)
Cholesterol: 50mg (17% Daily Value)
Sodium: 225mg (10% Daily Value)
Total Carbohydrates: 52g (19% Daily Value)
Dietary Fiber: 3g (11% Daily Value)
Total Sugars: 34g
Protein: 4g (8% Daily Value)
Vitamin C: 7mg (8% Daily Value)
Calcium: 103mg (8% Daily Value)
Iron: 1mg (8% Daily Value)
Potassium: 184mg (4% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Moist Peach Upside Down Cake is a delightful twist on the classic upside-down cake. Its origins date back to the 1920s when this method of cake-making gained popularity in the United States. The recipe incorporates ripe peaches, often paired with other fruits such as raspberries, to create a sweet, juicy topping that sits beneath a soft, tender cake. The combination of caramelized fruit and a fluffy cake layer has made this dessert a summer favorite.

History and Origins

The upside-down cake has its roots in early American cooking, especially in the Southern United States. It was introduced in the 1920s, when pineapples were becoming a common canned fruit, which led to the creation of the iconic pineapple upside-down cake. Over time, the method of cooking fruit at the bottom of a cake pan, then flipping it over after baking, was adapted to various fruits, with peaches becoming a popular choice due to their natural sweetness and juiciness. The Moist Peach Upside Down Cake is a more recent variation, developed to combine the rich taste of peaches with the moist texture that many modern bakers seek.

Regional Variations

While the upside-down cake is widely enjoyed across the United States, certain regional variations give this dessert a unique twist. In Southern kitchens, peaches are often used fresh, particularly during the summer months when they are in season. However, frozen peaches, raspberries, or other berries can be substituted depending on availability. Additionally, in places like the Pacific Northwest, some variations of this cake might include berries or other fruits native to the area, creating a fresh, seasonal approach to the dish.

How it Differs from Similar Dishes

The Moist Peach Upside Down Cake is distinct from traditional peach cobblers and crumbles. While both desserts feature a fruit base, upside-down cakes are made by layering fruit at the bottom of the cake pan, allowing it to caramelize during baking. This results in a dense, gooey fruit topping that contrasts with the lighter, airy texture of the cake. Peach cobblers, on the other hand, have a biscuit-like topping that isn't flipped to reveal the fruit at the bottom. The texture of an upside-down cake tends to be more uniform, with a golden crust surrounding the rich fruit layer.

Where it's Served

The Moist Peach Upside Down Cake is often served at family gatherings, picnics, or dinner parties, especially during the summer when peaches are in season. It's a perfect dessert for occasions that call for a comforting, homemade touch. Many bakeries across the country feature variations of the upside-down cake as part of their seasonal menus, especially when peaches or other stone fruits are abundant. In restaurants, it's commonly paired with a scoop of vanilla ice cream or whipped cream for added indulgence.

Fun Facts

The upside-down cake technique was initially invented to make use of the caramelized fruit, which was often too sweet to serve on its own.
The cake was so popular in the 1930s that it became a standard offering in many American cookbooks of the era.
In recent years, Moist Peach Upside Down Cake has seen a resurgence thanks to its perfect balance of sweetness and texture, making it a favorite for modern bakers who seek both nostalgia and innovation in their baking.
The addition of Almond Breeze Unsweetened Vanilla Almondmilk in the recipe not only adds a unique flavor but also makes it a dairy-free option, perfect for those with dietary restrictions.

Whether enjoyed warm or at room temperature, the Moist Peach Upside Down Cake offers a perfect blend of sweet peaches, caramelized goodness, and soft cake. It's a dessert that has stood the test of time, constantly evolving with new flavors and techniques, but always delivering a delightful experience.

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FAQ about Moist Peach Upside Down Cake Recipe

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. If you'd like to keep it longer, you can freeze it for up to 2 months. To thaw, simply place it in the refrigerator overnight.

Yes, to make the cake dairy-free, you can use a vegan butter alternative, such as Earth Balance. Additionally, the Almond Breeze Unsweetened Vanilla Almondmilk used in the recipe is already dairy-free.

Yes, you can substitute frozen peaches for fresh ones. If you're using frozen peaches, do not thaw them before adding them to the cake. Simply use them directly from the freezer for best results.

Yes, you can substitute coconut sugar with either light or dark brown sugar. The taste may vary slightly, but the texture and overall outcome should still be great.

To keep the fruit from moving, you can gently press it down into the caramel layer before adding the cake batter. This will help anchor the fruit and prevent it from floating up during baking.

If the butter separates from the sugar while the topping cools, don't worry! Simply stir it back together. A little separation is normal and won’t affect the taste.

Yes, you can substitute the whole wheat pastry flour with all-purpose flour. If you prefer a healthier option, you can also use white whole wheat flour instead.

If the cake doesn't rise properly, make sure that your baking powder and baking soda are fresh. These leavening agents lose their potency over time, so using fresh ones is essential for a well-risen cake.

To check if the cake is fully baked, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done. Also, the top of the cake should spring back lightly when touched.

Comments

Kevin Davis

02/29/2024 07:00:55 AM

I prepared this treat for my colleagues and it was a big hit! I was pleasantly surprised by how simple it was to make.

Aaron Roberts

03/31/2024 10:11:04 AM

I have tried making it both with and without raspberries (sometimes just a few). The result is always fantastic! It can be a bit tricky to prevent the fruit from shifting when adding the topping, but it doesn't affect the delicious taste at all!