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Eggless Peach Upside Down Cake

Prep Time 15 minutes
Cook Time 35 minutes

Ingredients

My Cup measures 240 ml

For the Caramel Sauce

  • 3 Tablespoon Jaggery Powder
  • 1 Tablespoon Butter

For the Cake

  • 3/4 Cup Wheat Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Cinnamon Powder
  • 1/8 teaspoon Salt
  • 3 tablespoon Oil
  • 3 Tablespoon Curd
  • 2 Pieces Peaches
  • 1/2 Cup Milk at room temperature
  • 1/2 Cup Jaggery powder

Instructions

Prepare The Baking Pan

  1. Take a 6" round tin and grease it lightly.

  2. Wash peaches and pat dry. No need to peel them. Just throw the stones and cut them into wedges. If doing this in advance then squeeze little lemon juice over these to prevent discolouration. Take proper slices and collect the tidbits or tiny pieces separately. We will use them in adding to the cake so don't discard them or eat it :)-

  3. Arrange peach slices in the cake tin.

Make caramel sauce

  1. Now, take jaggery powder and butter in a pan and melt over low heat. If it is too thick then add 1 or 2 tablespoon water and make it sauce-like consistency.
  2. Pour this caramel sauce over the peach slices. Take care to cover all the empty spaces between the peaches. Leave it. You don't have to worry about it. Now make the cake batter.

Make Cake Batter

  1. Start preheating the oven. Preheat it for 10 to 15 minutes at 180 degrees. Check your oven settings.
  2. Take flour, baking powder, baking soda, cinnamon and salt in a bowl. Sift it or mix everything with a whisk.
  3. Add tiny pieces of peaches reserved in step 1. Mix everything so that they are coated well in the flour.
  4. Take curd, oil and jaggery powder in a grinder and blend for 2 to 3 seconds. This is because otherwise, it becomes tough to mix jaggery fully.
  5. Now, add this jaggery mix and milk to the dry flour mix.
  6. Mix everything with light hands. Adjust the quantity of milk. Keep the batter of ribbon-like consistency.
  7. Pour this batter over the peaches in the cake tin. If you see caramel floating on the sides of the batter then no problem, its okay.
  8. Tap it lightly to release air bubbles, if any.
  9. Bake for 35 to 40 minutes till a skewer inserted comes out clean.
  10. Take out the cake tin. Wait for 10 to 15 minutes. You need to be very careful as the cake is very soft and also the caramel sauce at the base is extremely hot. Invert it on a wire rack.
  11. And be ready to have a beautiful looking peach upside down cake. Peaches like petals surrounded by caramel sauce look mind-blowing.
  12. Let it cool down a bit or you may crumble it.
  13. Slice it and serve with love to your loving father...

Recipe Notes

  1. The quantity of milk used may vary a little depending upon the consistency of curd and the flour quality.
  2. Use any oil which you use in the kitchen.
  3. You can make this cake with all-purpose flour also. In that case, everything else will remain the same except the quantity of milk. You will require lesser milk.
  4. Instead of jaggery, you can use brown sugar or refined sugar as well.
  5. The leftover caramel sauce, if any , can be used in your shakes or drizzle over your vanilla ice cream.
  6. After taking out of the oven, do not leave the cake in tin for longer period. Wait for 10 to 15 minutes then invert it. If done earlier, the cake may crumble. Also, the caramel beneath is too hot so be very careful. If leave it longer then peaches may get stuck to the cake tin only.