It’s that time of the year – the husband turns a year older and wiser (?) today! And as it has been customary on this blog, I have to share a cake recipe today. What better than an absolutely gorgeous Eggless Upside Down Peach Cake? It has been my dream to make an upside down cake ever since I started baking. I don’t know what took me so long to try one. I had originally planned on making the classic pineapple upside down cake but the plan never materialized. I would not have one or the other ingredient and the plan got pushed some more. Just like most of the recipes I post, this cake happened quite by chance.
I found some fresh, juicy Indian peaches during the weekly grocery run and I couldn’t resist myself from buying them. Would you believe me if I said that I had never tasted peaches in all my life? So, out of curiosity I picked them up. If they didn’t turn out as I expected them to be, I planned on making a simple crumble. When I cut one up, I was in for a surprise and that’s when the thought hit me - why shouldn’t I make a cake. A run down the rabit hole aka google, I was convinced of an upside down cake but I didn’t find a recipe that I liked. So, this recipe of Eggless Upside Down Peach Cake is a mix-match of eggless cake recipes on my blog incorporated into an upside down cake version.
This eggless upside down peach cake has a caramelized, butter, soft cooked peaches at the bottom and light, spongy cake on top. And I don’t have to tell why this is an upside down cake right? The caramelly peaches end up on top when the cake is over-turned. The best part about this cake is that it is not overly sweet but the peaches add a really good flavor to the sponge. As is the norm with almost all of my eggless cakes, I used oil instead of butter to make the sponge – the cake remains soft even after storing the fridge for a few days.
How to make Eggless Upside Down Peach Cake
📖 Recipe
Detailed step-wise picture recipe of making Eggless Upside Down Peach Cake
Peel off the skin from peaches, cut each peach in half, remove the seed and cut into thin wedges.
In a pan, heat butter. Add ⅓ cup light brown sugar. Once hot, remove from heat.
Prepare a 9” baking pan by greasing and lining it with parchment paper. Spread the sugar butter mixture evenly at the bottom of the pan. Preheat the oven at 180°C for 10-15 mins.
Place the peach wedges on the sugar mixture without any gap. The arrangement is upto individual’s preference.
Add apple cider vinegar to the warm milk.
Next add oil and vanilla essence.
Add sugar and whisk it well.
The sugar should be completely dissolved, and the oil milk mixture should be well whisked.
In a large mixing bowl, add all purpose flour, baking soda, baking powder – mix it evenly. It is preferred to sieve it a couple of times for even mixing.
Pour the wet mixture into the flour mixture.
Fold it gently making sure there are no lumps. Overmixing the batter will result in dense cake.
Pour the cake batter into the prepared cake pan.
Bake in a preheated oven at 180°C for 35-40 mins until a tester comes out clean.
Once removed from the oven, invert the cake onto the serving plate within 5 mins, else the caramel sticks and hardens.
Once the cake is warm enough or cooled down completely, cut into slices.
Serve the cake with coffee/tea. Store the cake in the refrigerator in an airtight container for longer shelf life.
Recipe Notes
The same recipe can be used for any other stone fruits and even apples will work. If you prefer a sweeter cake, increase the amount of sugar in the first layer from ⅓ to ½ cup. The cake tastes really good when served warm. So once taken out of the fridge, reheat it for 10-20 secs in microwave before serving.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
