Peach Upside-Down Cake
Equipment
Ingredients
Cake Batter
egg (whole)
2 piece
sugar (granulated)
100 g
milk (liquid)
120 ml
olive oil (liquid)
110 ml
salt (fine)
1 pinch
vanilla extract (liquid)
5 ml
all-purpose flour (sifted)
180 g
baking powder (powder)
10 g
Caramel Topping
sugar (granulated)
200 g
water (liquid)
60 ml
peach (fresh, sliced)
3 piece
Instructions
Prepare the pan
Grease the mold with butter and line with two layers of parchment paper to prevent sticking.
Make the caramel
Place sugar in a pan over medium heat. When it melts, add water and stir well, then pour over the peaches.
Mix the batter
Combine eggs, sugar, milk, oil, vanilla and salt until homogeneous, then add flour and baking powder.
Assemble the cake
Pour the batter over the caramel-coated peaches in the prepared mold.
Cook the cake
Cook on medium heat for 15 minutes or until a knife inserted comes out clean.
Original recipe
Storage
Store in airtight container. Can be frozen for up to a month.
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