I have a list of bakes that I save for my Flashback Fridays and one was an upside down cake.
I didn’t want to go down the tinned pineapple with glacé cherries route, and came across this recipe by Belinda Jeffreys for a butterscotch peach version.
I will say upfront that I had a lot of trouble with this recipe, and it took many stops and starts before it came out well.
Making an upside down cake is really a two-step process:
- Assembling the fruit and glaze/syrup
- Creating the cake batter
For this recipe, you need to create a butterscotch using butter and sugar and then pour it over the base of the cake tin before decoratively lining it with slices of fresh peach.
You could probably use a range of fruit here – any stone-fruit, pear, apples, banana, fig, etc. and perhaps adapt the butterscotch to a caramel if you want something a bit lighter and less sticky.
The batter itself was also quite straightforward, but a lot thicker than I expected.
Still, it easily poured onto the assembled fruit and was easy enough to even out before placing in the oven.
The problems all came with the baking itself. Belinda warns that the cake will darken significantly while baking, but I was left with a conundrum between ensuring the cake didn’t burn but didn’t undercook.
I’ll admit that I took it out and turned it out about 3-4 times – each time the centre wasn’t cooked through and to begin with the batter was raw.
Eventually it came out baked, but I recommend watching it very carefully and ignoring the advice to use a skewer to test it – you really need to use touch and see if the cake bounces back.
Like she says, don’t be scared by how dark the cake appears because it won’t be burned and the top becomes the bottom anyway when you flip it.
Butterscotch peach upside-down cake
100g almond meal
90g self-raising flour
190g caster sugar
190g unsalted butter, room temperature, cut into large chunks
1 tsp vanilla extract
Golden syrup for brushing (note: I didn’t use this because I didn’t think it needed it)
80g unsalted butter
½ cup firmly packed brown sugar
¼ tsp salt
3-4 fresh peaches, sliced
Pre-heat the oven to 180g, and grease and line a 24cm round tin with baking paper.
Make the topping by melting the butter over a low heat, then adding the salt and sugar. Don’t worry if it separates, it will all work out okay during the bake.
Pour the topping into the lined tin, then arrange the peach slices over the top trying not to leave any space. You can overlap them if you need to.
Make the cake batter by whizzing together the almond meal and flour in a food processor. Tip them into a bowl.
Put the sugar and eggs in the food processor and whiz together for 1 minute. Add the butter and whiz together for 30 seconds or so before adding the vanilla.
Return the almond mixture to the food processor and whiz once more until just combined.
Dollop the cake batter over the peaches, being careful not to disrupt them too much. Spread the batter across the tin with a spatula.
Bake for 45 minutes – this is where Belinda suggests using a skewer to test if the batter is cooked through, but you end up piercing the fruit instead so I think it’s misleading. Just trust your instincts and test the cake by touch as you usually would. If it’s not springing back, leave it a bit longer.
I think the overall baking time was right, so alternatively give it the full 45 minutes and then tip it out. You can always return it to the tin and put it back in the oven.
Leave the cake to cool in the tin for a few minutes, then run a blunt knife around the edge of the tin to loosen the cake.
Carefully turn it out onto a serving plate, and remove the baking paper. If some of the fruit sticks, just place back onto the top of the cake.
Brush with golden syrup for extra sheen.