@abharshomecafe: Peach Upside Down Cake! 13 tablespoons (183g) unsalted butter, (9 tbsp (128g) for the brown butter for the cake, 4 (55g)tbsp for the brown sugar mix) 1 cup (240g) dark brown sugar 3-4 medium sized peaches, pitted and sliced into equal wedges (I used about 3 1/4 peaches) 1 cup (200g) granulated sugar 2 large eggs, room temperature 1 1/2 cup (180g) King Arthur all purpose flour 2 tsp (8g) baking powder Pinch of salt 1 tsp (4g) ground cardamom 1/2 tsp (2g) cinnamon 3/4 cup (177ml) whole milk Instructions: 1. Preheat oven to 350F (176C) and line a 9 inch cake pan with parchment paper. 2. Brown 9 Tbsp (128g) of your butter in a medium saucepan. Once you smell a nutty aroma and your butter is a dark amber color remove from the heat and pour into a large heatproof mixing bowl. Set aside. 3. In the same saucepan, add your remaining butter and brown sugar. Melt over medium heat until you have a thick brown sugar mixture and transfer into your prepared pan. Spread it quickly into an even layer. 4. Spread your peach slices over the brown sugar mixture making sure to cover the entire area. Set aside. 5. In a small bowl, add your flour, baking powder, salt and cinnamon and mix till combined. 6. In the bowl with your brown butter, add your sugar and mix till combined. 7. Whisk your eggs, vanilla and milk. 8. Fold in your flour mixture until you have a thick cake batter, do not overmix. 9. Pour over your peaches and bake for 40-45 minutes or until you can insert a toothpick in the center of the cake and it comes out clean. 10. Cool for 20 minutes and then flip it over and remove the cake pan and parchment paper. Cool for 20 more minutes and serve with vanilla bean ice cream. #homecafé #dessert #peach #peachcobbler #cake

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Wednesday 15 July 2026 19:33:12 GMT