Welcome to my delightful recipe for a scrumptious Eggless Upside-Down Peach Cake! If you're looking for a mouthwatering treat that's both egg-free and bursting with juicy peach flavor, you've come to the right place. This easy-to-follow recipe combines the luscious sweetness of ripe peaches with a moist and tender cake base, all served in a stunning upside-down presentation. Perfect for those with egg allergies or anyone seeking a delectable twist on a classic dessert, my Eggless Upside-Down Peach Cake guarantees to impress both friends and family. Each bite offers a symphony of flavors, with the caramelized peach topping complementing the rich, velvety cake beneath.

Not only is this recipe a delight to the taste buds, but it's also a breeze to make, requiring only simple pantry staples and a few fresh peaches. With our step-by-step instructions, you'll achieve a picture-perfect result that looks as good as it tastes. The cake is so soft and moist with lemon zest to make it so fresh. the cake is not perfectly sweet and served warm with ice cream is so delicious.

Whether you're an experienced baker or a newcomer in the kitchen, my Eggless Upside-Down Peach Cake will undoubtedly become your go-to treat for every occasion. So let's get started on this delightful journey of flavors, and wow your guests with a dessert they won't soon forget!

Happy Cooking!

Servings: 10-12 servings

Prep Time: 45-60 mins

Baking Time: 40-50 mins

Chilling Time: 30-40 mins

Total Time: 2-3 hours

Ingredients: 

Peach Topping:

• 2-3 peaches cut into thin slices

• 55g sugar

• 2 tbsp water

Cake:

• 280g (2 cups) all-purpose flour

• 2.5 tsp baking powder

• 1 tsp baking soda 

• 1 tsp Cinnamon powder

• Lemon zest from lemon zest

• 1 cup (240 ml) whole milk

• 1 tbsp vinegar

• 114g (1 stick) unsalted butter; softened

• 3/4 cup + 2 tbsp sugar (180g) finely granulated/castor sugar

• 1 tsp Salt

• 1 tsp Vanilla essence 

Directions: 

1. Prepare a baking tin by greasing it and placing parchment paper on it.

2. Pit and slice peaches into thin slices. Layer them in the prepared pan. I like to overlap and place them in concentric circles. Keep it aside.

3. Caramel: Put a small saucepan on medium heat. Add sugar and water and mix. Let it bubble and heat up. It will start to darken, don’t mix it till its an amber color. Mix till it’s a uniform color and carefully pour it over the peaches. Keep it aside while you prepare the cake batter, it will harden and it’s okay and there will be some liquid that’s normal.

4. In a bowl add milk and vinegar and keep aside. It will curdle slightly that’s what we want!

5. In a bowl add flour, baking soda, baking powder, cinnamon powder, lemon zest, and salt, and keep aside.

6. In a mixing bowl/stand mixer add butter. Add sugar, and vanilla essence and whisk it together till fluffy and combined. Be sure to scrape the edges in between.

7. Add 1/2 of the flour mixture into the butter mixture and mix.

8. Once it’s almost mixed add the entire milk mixture and mix.

9. Add the remaining 1/2 of the flour mixture when the mix is almost mixed in.

10. Mix till just combined. Do not over-mix. Be sure to scrape the bowl.

11. Pour batter over the caramel and bake.

12. Bake at 350F for 30 mins. Reduce the temperature to 340F and bake for 12-18 mins. Check with a toothpick in the center that it comes out clean.

13. Let it cool for 10 mins once out of the oven and run a knife around the edges.

14. Using a towel flip it onto a plate.

15. Let it cool for 30 mins so it doesn’t crumble.

16. Slice and serve vanilla ice cream.

Notes/Tips:

• BE CAREFUL WHILE POURING CARAMEL. CARAMEL BURNS ARE REALLY BAD.

• Do not over-mix the cake batter. Mix till just combined.

• Vegan- Use margarine instead of butter and use oat/nut milk.

• It stays well in an air-tight box in the fridge for 2-3 days. Warm in the microwave for a few seconds and serve with ice cream.