Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 8 Servings
A big thanks to my very good friend, Anthony, for sharing with me this great recipe! This Peach Upside Down Cake is what you just might need today! Try this recipe now and I promise you that it will be the best decision you will ever make today! Don’t forget to share this with your peers as well. I am sure that they are going to love it as much as we do! Have a wonderful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
BOTTOM LAYER
23 slices of peaches (3 or 4 peaches or 1 small can drain)
½ c + 1 tbsp brown sugar (lightly packed) (112.50 grams)
¼ c butter (softened) (56 grams)
CAKE LAYER
1 Egg
¼ c + 2 tbsp milk (80 grams)
1 cupcake flour (115 grams)
¼ c butter (56 grams)
1 ½ tsp baking powder
¼ tsp salt
¼ tsp almond flavouring
½ c white sugar (100 grams)
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in an 8-inch springform pan.
Add the softened butter into the springform pan.
Add the brown sugar, then stir until well blended. Spread the mixture to the bottom of the pan.
Arrange the peaches over the butter mixture.
Combine baking powder, salt, and flour into a mixing bowl.
In another mixing bowl, add the almond flavouring, egg, sugar, and butter. Beat until well mixed.
Add the mixture on top of the peaches and spread it evenly.
Place it inside the preheated oven and bake for about 45 minutes or until done.
Remove from the oven and let the cake cool for a few minutes at room temperature.
Top each serving with vanilla ice cream.
Serve and enjoy!
Nutrition Facts:
Calories: 440kcal | Carbohydrates: 79g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 190mg | Potassium: 946mg | Fiber: 6g | Sugar: 62g | Vitamin A: 1800IU | Vitamin C: 28.5mg | Calcium: 87mg | Iron: 1.5mg
[penci_recipe]