Peach Upside-Down Cake with Caramel

Ingredients

• 5 Peaches (Cut in half; remove the pits.)
• 140 g Sugar for the caramel
• 2 tbsp Water (For the caramel.)
• Butter (For greasing the pan.)
• 1 Egg (Size C0.)
• 30 g Sugar for the batter
• 1 tsp Natural vanilla sugar
• Salt (Quantity not specified.)
• 45 g Vegetable oil
• 230 g Plain yogurt
• 190 g Wheat flour
• 1 tsp Baking powder
• Plombir ice cream (One scoop per serving; quantity not specified.)

Steps

1. 1

   For a 25–26 cm pan, grease the bottom and sides with butter and line the bottom with parchment paper.

2. 2

   Cut the peaches in half, remove the pits, and arrange the halves in the pan, cut-side down.

3. 3

   For the caramel, combine the sugar and water in a saucepan and heat over high heat until amber-colored. Do not stir with a spatula.

4. 4

   Pour the hot caramel over the peaches in the pan.

5. 5

   For the batter, beat the egg with the sugar and salt.

6. 6

   Add the yogurt and vegetable oil, and mix.

7. 7

   Add the flour mixed with the baking powder and whisk until smooth.

8. 8

   Pour the batter over the peaches and smooth the surface.

9. 9

   Bake for 25 minutes at 180 °C.

10. 10

    Cover the pan with a large plate and carefully invert the cake onto the plate.

11. 11

    Serve the cake hot with a scoop of ice cream on top.

Notes

The source does not specify the exact amount of salt, butter for greasing the pan, or ice cream. Invert the cake carefully while it is hot so that the caramel and peaches remain on the surface.

Nutrition per serving

• dessert
• cake
• baking
• peaches
• caramel
• upside-down cake
• served with ice cream