Upside-Down Peach Cake Without a Mixer
A simple summer dessert prepared with a whisk, with peaches arranged at the bottom of the pan so they become a juicy topping after baking.
A simple summer dessert prepared with a whisk, with peaches arranged at the bottom of the pan so they become a juicy topping after baking.
The upside-down peach cake is an ideal way to use ripe summer fruit. Peaches are placed at the bottom of the pan, and after baking, the cake is flipped so the fruit layer ends up on top. No mixer is needed for preparation, as the ingredients can be combined with a simple whisk.
Yogurt and oil keep the batter soft, while the peach juice released during baking adds extra moisture. The cake stays tender the next day, so it can be made a day in advance.
Wash the peaches, remove the pits, and slice them thinly. If the skin bothers you, you can peel them beforehand, but it's not necessary. To prevent browning, sprinkle them with a little lemon juice.
Line the bottom of the pan with parchment paper and butter the edges. Scatter small pieces of butter over the paper and sprinkle with two tablespoons of sugar. Then arrange the peach slices in a circle, slightly overlapping. Try to cover the entire base, as this part will become the top of the cake after flipping.
In a large bowl, briefly whisk together the eggs, sugar, and vanilla sugar. There's no need for prolonged mixing; just make sure the mixture is uniform. Then stir in the yogurt and oil, and mix again.
Add the baking powder and a pinch of salt to the flour, and stir them together. Then add this to the wet mixture and mix only until the lumps are gone. The batter should be thick but flexible enough to spread evenly.
Carefully pour the batter over the peaches and smooth the surface. Place the cake in an oven preheated to 180 degrees and bake for about 35 to 40 minutes. When a toothpick inserted into the center comes out dry or with just a few moist crumbs, it's done.
After baking, let the cake cool in the pan for about ten minutes. Then run a thin knife around the edge, place a larger plate over the pan, and carefully flip it. Remove the pan and parchment paper, and wait for the cake to cool completely.
The cake is delicious while still slightly warm, but it's easier to slice once cooled. If you're making it a day ahead, cover the completely cooled cake and refrigerate. Before serving, let it sit at room temperature for about fifteen minutes to become soft and fragrant again.
