Peach and Almond Upside Down Cake
A layer of thinly sliced, ripe juicy peaches topped with a tender, moist almond sponge.
The peaches are spread on top of a brown sugar butter layer so they caramlise whilst baking for that sticky gooey texture. The almond sponge is made is just one bowl and then poured on top of the peaches. As the cake bakes the buttery caramelised peaches seep into the sponge for that gorgeous caramel flavour and moist texture.
Peach and Almond Upside Down Cake
Despite being pretty enough to serve at a dinner party, this cake is so simple to make and require no eggs and can be made with dairy free ingredients for a fully vegan cake.
Peach and Almond Upside Down Cake Baking Tips:
High protein ingredients - You can use either dairy or dairy free yoghurt, however a high protein and fat content is important as it impacts the strength of the gluten matrix and overall moisture retention.
Gently mix - too much mixing after the flour is added causes the baked good to be dense or tough after baking.
Line, grease, and layer - to ensure you can easily flip and remove your cake it is essential to grease and line your pan. Depending on your pan you may need to place it on a baking tray whilst in the oven as the butter can seep from the base and cause a mess in your oven (learn from my mistakes please haha!)
Recipe
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