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469 Views β’ Aug 10, 2024 β’ Click to toggle off description
It has a layer of caramelized fresh peaches baked underneath a moist cinnamon cake and served with whipped cream or vanilla ice cream. Give this recipe a try before peach season is over! No eggs - No dairy.
Recipe π
Caramel Layer:
β’150g Cane sugar ( or castor sugar)
β’3-4 tablespoons of water, to deglaze the caramel
Peaches
β’2-3, under ripe Peaches π, blanched in boiling water for 3-4 minutes until the skin peels off. Remove the skin.
Cinnamon Cake:
β’200ml (3/4 cup + 1tablespoon) Unsweetened Almond milk, or any other plain milk
β’1tbsp White Vinegar (or lemon juice)
β’80ml (1/3cup) Oil (vegetable oil / sunflower oil)
β’170g (1cup + 2/3cup)Cane sugar or castor
β’1tsp pure vanilla extract
β’1 tsp + 1/2tsp baking powder
β’2 tsps Cinnamon Powder
β’1/4tsp Salt
β’200g (1cup + 2/3cup) All Purpose Flour
Method:
-Grease an 8 inch cake tin with oil. Preheat the oven to 350f.
-Arrange the blanched and sliced peaches on the bottom of the pan. π
-For caramel, add all the sugar in a pot and allow to caramelize on medium heat.
-Stir with a spatula when sugar starts to melt to amber color to form a golden brown caramel.
-Add water and stir as it bubbles for a smooth caramel.Immediately pour on top of peach layer. π
-For the cake, In a bowl combine warm milk & vinegar.Let it is sit for 5 min.
-Add sugar,oil,vanilla extract. Stir with a whisk until sugar is dissolved.
-Mix the dry ingredients into the liquid ingredients. Pour the cake batter into the prepared baking tin.
* very important to place the cake pan on a baking tray before placing it in the oven because the caramel can bubble and spill over the edges while baking**
-Bake for roughly 40-45 minutes or until firm to touch. Remove from the oven.
-Allow the cake to cool in the cake pan for 30 minutes at room temp.
-Gently run a knife around the edges of the cake. Flip the cake pan on a serving plate & tap to release the cake.
-Serve it warm or at room temperature with whipped cream or vanilla ice cream. π
#peaches #peachseason #upsidedowncake #caramelcake #caramel #caramelsauce
Views : 469
Genre: Howto & Style
License: Standard YouTube License
Uploaded At Aug 10, 2024 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 5 (0/51 LTDR)
100.00% of the users lieked the video!!
0.00% of the users dislieked the video!!
User score: 100.00- Masterpiece Video
RYD date created : 2024-08-11T04:00:00.300127Z
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6 Comments
Top Comments of this video!! :3
Beautiful π
1 |
Could you share there recipe?
1 |
@Pastrybysaloni
4 months ago
It has a layer of caramelized fresh peaches baked underneath a moist cinnamon cake and served with whipped cream or vanilla ice cream. Give this recipe a try before peach season is over! No eggs - No dairy.
Recipe π
Caramel Layer:
β’150g Cane sugar ( or castor sugar)
β’3-4 tablespoons of water, to deglaze the caramel
Peaches
β’2-3, under ripe Peaches π, blanched in boiling water for 3-4 minutes until the skin peels off
Cinnamon Cake:
β’200ml (3/4 cup + 1tablespoon) Unsweetened Almond milk, or any other plain milk
β’1tbsp White Vinegar (or lemon juice)
β’80ml (1/3cup) Oil (vegetable oil / sunflower oil)
β’170g (1cup + 2/3cup)Cane sugar or castor
β’1tsp pure vanilla extract
β’1 tsp + 1/2tsp baking powder
β’2 tsps Cinnamon Powder
β’1/4tsp Salt
β’200g (1cup + 2/3cup) All Purpose Flour
Method:
-Grease an 8 inch cake tin with oil. Preheat the oven to 350f.
-Arrange the blanched and sliced peaches on the bottom of the pan. π
-For caramel, add all the sugar in a pot and allow to caramelize on medium heat.
-Stir with a spatula when sugar starts to melt to amber color to form a golden brown caramel.
-Add water and stir as it bubbles for a smooth caramel.Immediately pour on top of peach layer. π
-For the cake, In a bowl combine warm milk & vinegar.Let it is sit for 5 min.
-Add sugar,oil,vanilla extract. Stir with a whisk until sugar is dissolved.
-Mix the dry ingredients into the liquid ingredients. Pour the cake batter into the prepared baking tin.
** very important to place the cake pan on a baking tray before placing it in the oven because the caramel can bubble and spill over the edges while baking***
-Bake for roughly 40-45 minutes or until firm to touch. Remove from the oven.
-Allow the cake to cool in the cake pan for 30 minutes at room temp.
-Gently run a knife around the edges of the cake. Flip the cake pan on a serving plate & tap to release the cake.
-Serve it warm or at room temperature with whipped cream or vanilla ice crea
2 |