Description
Peach Upside-Down Bundt Cake
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Ingredients
For the Topping:
4 medium peaches, peeled and sliced
½ cup (110g) unsalted butter
¾ cup (150g) brown sugar
For the Cake:
2 ½ cups (315g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup (240ml) buttermilk
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Instructions
1. Prepare the Topping:
Preheat your oven to 175°C (350°F) and grease a bundt pan generously with butter.
In a saucepan, melt the butter and brown sugar over medium heat until smooth.
Pour the mixture into the prepared bundt pan and arrange the peach slices over the caramel.
2. Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix just until combined.
3. Assemble and Bake:
Pour the cake batter over the peach topping in the bundt pan, spreading evenly.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
4. Cool and Flip:
Allow the cake to cool in the pan for about 15 minutes. Run a knife along the edges to loosen, then invert the cake onto a serving plate.
5. Serve:
Let the caramel and peaches drizzle over the cake. Slice and enjoy warm or at room temperature.
Step-by-Step Guide
Follow these detailed steps for a perfect cake. First, ensure your butter is truly softened for creaming. Beat it with the sugar for a full 3-5 minutes until pale and fluffy. When adding eggs, ensure each is fully incorporated to prevent a broken batter. For the dry ingredients, whisk them thoroughly in a separate bowl to evenly distribute the leavening agents. When alternating with buttermilk, add the flour mixture in three parts and the buttermilk in two, starting and ending with flour. Mix only until the last streaks of flour disappear. Overmixing leads to a tough crumb.
Serving Suggestions
This cake is versatile. Serve it slightly warm to allow the caramel to be gloriously gooey. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream complements the peaches beautifully. For a brunch presentation, dust the top lightly with powdered sugar. A drizzle of bourbon caramel sauce or a side of peach compote can elevate it for a special occasion.
How-to Summary
To summarize: create a caramel layer in a greased Bundt pan and arrange peach slices. Prepare a classic buttermilk cake batter by creaming butter and sugar, adding eggs and vanilla, then alternating dry ingredients and buttermilk. Pour batter over peaches and bake at 350°F for 50-60 minutes. Cool for 15 minutes before inverting onto a plate to reveal the stunning peach topping.
Frequently Asked Questions
Can I use canned or frozen peaches?
Yes, but ensure they are well-drained and patted dry. Frozen peaches should be thawed and drained thoroughly to avoid excess moisture.
What if I don’t have buttermilk?
Make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until slightly curdled.
My cake stuck to the pan! How can I prevent this?
Generously grease the pan with butter or non-stick spray, ensuring every crevice is covered. The 15-minute cooling period is crucial; cooling too long will set the caramel and make sticking worse.
Can I make this cake in advance?
You can bake it a day ahead. Cool completely, then wrap tightly in plastic wrap. The flavors often improve. Gently re-warm slices before serving.
Can I use a different fruit?
Absolutely. Pineapple rings, apricots, plums, or apple slices work wonderfully. Adjust baking time slightly for juicier fruits.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in a dense, tough cake.
- Inverting the cake too early or too late: Wait the full 15 minutes. Inverting while too hot can cause breakage; waiting too long lets the caramel harden and stick.
- Not greasing the pan thoroughly: Use ample butter on every nook of the Bundt design.
- Using cold ingredients: Ensure eggs and buttermilk are at room temperature for a smoother, better-emulsified batter.
- Underbaking: Use a toothpick or cake tester. If it comes out with wet batter, it needs more time.
Conclusion
This Peach Upside-Down Bundt Cake is a stunning and delicious twist on a classic dessert. By following the detailed steps and avoiding common pitfalls, you’ll achieve a moist, tender cake with a beautiful caramelized peach topping. It’s a perfect balance of simplicity and elegance, guaranteed to impress at any gathering. Remember, patience during cooling is the final key to a flawless reveal. Enjoy the process and the delicious results!