My previous experiment with an upside down cake was not too successful, but my husband convinced me to try it out once again, this time using canned fruit. I had sworn not to try it out ever again. This one, however, turned out perfectly well and tasted oh-so-good..a perfect way to celebrate our 4th Wedding Anniversary. This was my gift to Ro.
I have tried a completely different method this time and it worked out fine for me. The last recipe i followed, i somehow didn't like the cake base which was not moist enough and was dry and crumbly. So i decided to do my own version with the French-Yoghurt cake base and it came out just the way i liked it. Although Ro kept saying it was more pudding like, i am on a sugar-high just looking at it.
Topping
Packed Brown sugar- 1/2 cup (dark or light..i used dark)
Butter- 1/4 cup/ 4 tbsp
Peach slices- 1 can (about 400gms)
Place a saucepan over medium heat and melt the butter and sugar. Mix well and keep stirring till the mixture starts bubbling and caramelising a bit. Remove from heat and keep aside to cool a bit.
Butter a 9 inch round cake pan and once the mixture has cooled down a bit, pour into the pan and evenly arrange the peach slices (refer pic. below)
Base: French-Yoghurt cake
All purpose flour- 1 cup
Sugar- 1 cup
Eggs- 3
Baking powder- 2 tsp
Flavourless Oil- 1/2 cup
Vanilla extract- 1/4 tsp
Plain yoghurt- 1/2 cup
Salt- a pinch
Centre a rack in the oven and preheat to 175C.
Whisk together the flour, baking powder and salt.
In a large mixing bowl, using an electric beater, whisk together the sugar, eggs, yoghurt and vanilla extract till they have blended well.
Still whisking, add the dry ingredients bit by bit, till they are all mixed well.
Pour the oil into the mixture and using a large rubber spatula fold in the oil. Do not mix vigorously.
Pour this batter on top of the peach slices and even it out.
Bake for about 50 to 55 minutes or until a skewer comes out clean.
Take it out of the oven and cool on a rack for about 10 minutes.
Run a knife around the edge of the pan and invert onto a serving place carefully.
Serve with cream.
Notes: If the sugar mix has hardened while you have set it aside to cool, place it back on the hob and lightly heat it.
I had some extra batter after filling the tin, which i used for small cup cakes. I got about 9 of those
After a while the sugar boils and might bubble up over the cake batter, but that's ok, it kinda adds a caramelised flavour to the whole cake. I loved it.
Take extra care while you invert the cake, as this is the trickiest part. It can all crumble down or get stuck to the bottom. I prefer to invert it as soon as its been taken out of the oven as it will still be a bit buttery at the bottom and the peach slices don't stick to the pan.
I am also sending this entry to a few blog events:
Contribute Your Recipes Event- Cakes & Cookies hosted by Indian Vegetarian Kitchen and
