My mom’s baking cookbooks have these colorful images of cakes and cookies that I loved gawking at, as a child. One such image that I remember from those books is that of a ‘Pineapple Upside Down Cake’. The beautifully caramelized yellow from the pineapples and red from the cherries, served with whipped cream was a pleasure to the eyes… hmm… Just thinking about it can transport me to a whole new world…
Over this weekend, I wanted to give baking an upside down cake a try (read ‘want it to succeed’ try). And I used the fruits that I had at home, peaches and raspberries. Having tried my hand at baking a cranberry – chocolate upside down cake last summer and failed (I had used a spring-form pan and all the liquid from the bubbling cranberries just oozed out and into my oven!), I was determined to make it work this time. And it didn’t just work, it worked wonderfully!
Surprisingly, the peaches and raspberries that tasted slightly tart when eaten raw completely transformed themselves after baking in their own juices! They deliver a delicious punch, which marries wonderfully with the vanilla flavor in the cake. Believe me, you will not be disappointed with this beauty.
Eggless Peach Raspberry Upside Down Cake
- Light Brown Sugar – 1/4 cup, packed
- Peaches – 2 nos.
- Raspberries – 3/4 cup
- All Purpose Flour / Maida – 2 cups
- Baking Soda – 1 teaspoon
- Baking Powder – 2 teaspoons
- Fat-Free Sweetened Condensed Milk – 1 can (14 oz.; 396 g)
- Canola Oil – 1/2 cup
- Milk – 1/2 cup
- Water – 1/2 cup
- Vanilla extract – 2 teaspoons
- Butter – for greasing the pan
- Peel the peaches and chop them into 1/4 inch wedges (See notes).
- Line the base of a 9-inch round cake pan with parchment paper and grease the paper with butter.
- Sprinkle light brown sugar on the base of the lined pan, making sure to spread the sugar so that the whole base of the pan is coated.
- Place the raspberries in the center of the pan and place the peach wedges in a circular design around the raspberries.
- Next, preheat the oven to 350°F.
- Sift the dry ingredients (flour, baking soda and baking powder) into a mixing bowl.
- In a separate bowl, mix the wet ingredients (condensed milk, oil, milk, water and vanilla extract).
- Add the dry ingredients part by part into the wet ingredients, making sure to mix well at each stage.
- Pour the cake batter into the cake pan and place it in the preheated oven and bake for 55 to 60 minutes or till a tooth-pick inserted into the center of the cake comes out clean.
- Once done, remove from the oven and allow it to cool in the pan for 10 minutes.
- After 10 minutes, using a knife, loosen the edges of the cake from the pan and invert the cake onto a cooling rack (upside down).
- Slowly remove the parchment paper and allow the cake to cool down to room temperature.
- This cake tastes delicious as is, but if you are in the mood for a rich treat, add a dollop of whipped cream and enjoy!
Nutrition Per Serving*: Calories – 312; Fat – 11 grams; Protein – 7 grams; Carbs – 48 grams; Fiber – 1 gram
- If you are using a regular cake pan, make sure you grease or line the sides of the pan too before adding the fruits and cake batter .
- I used a springform pan this time around too, but I double wrapped the pan with aluminum foil to avoid any leakage.
- The vanilla cake used in this recipe is adapted from another recipe which I have been using for a while now. I do not have the exact source, but I am assuming it is from Nita Mehta’s collection.
- * Nutritional information from MyFitnessPal