Eggless Whole Wheat Peach Upside-Down Cake
50 minutes
1094 reads
About Eggless Whole Wheat Peach Upside-Down Cake
Looking for a show-stopping dessert that's both wholesome and delicious? This Eggless Whole Wheat Peach Upside-Down Cake is the perfect treat for Father's Day or any special occasion. Imagine juicy caramelized peaches nestled atop a moist and tender cake, infused with the warm aroma of cinnamon.This stunning cake is made with whole wheat flour for a nutritious twist, and the sweet peaches combined with warm spice create an irresistible flavor combination. It's easy to make and guaranteed to impress!Enjoy a slice with a cup of tea or a scoop of vanilla ice cream for the ultimate indulgence. This beautiful and satisfying cake is a celebration of flavor and simple elegance.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep15 minutes
Cook35 minutes
Total50 minutes
Ingredients
Caramel Topping
- 3 tbsp Jaggery Powder
- 1 tbsp Butter
- 1-2 tbsp Water (if needed)
Cake Batter
- ¾ cup Whole Wheat Flour whole
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- 1 ½ tsp Salt or to taste
- ½ tsp Cinnamon ground
- ½ cup Jaggery Powder
- 3 tbsp Oil
- 3 tbsp Yogurt
- ½ cup Milk at room temperature
Peaches
- 2 Peaches ripe
Instructions
- Lightly grease a 6-inch round cake pan.
- Wash, dry, and slice the peaches into wedges. Reserve any smaller pieces.
- Arrange the peach slices in the prepared cake pan.
- In a small saucepan, combine 3 tablespoons of jaggery powder and 1 tablespoon of butter. Melt over low heat, stirring constantly.
- If the caramel is too thick, add 1 to 2 tablespoons of water to achieve a smooth, sauce-like consistency.
- Pour the caramel sauce over the arranged peach slices, ensuring it fills the gaps. Set aside.
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Add the reserved small peach pieces to the dry ingredients and toss to coat. This prevents them from sinking to the bottom of the cake.
- In a blender or food processor, combine the yogurt, oil, and ½ cup of jaggery powder. Blend briefly until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
- Gradually add the milk, mixing until the batter achieves a smooth, ribbon-like consistency.
- Pour the batter over the peaches and caramel in the cake pan. Gently tap the pan to release any air bubbles.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack. The caramel will be very hot, so use caution.
- Once the cake has cooled slightly, slice and serve. Enjoy warm with a scoop of vanilla ice cream, if desired.
Recipe Notes
Good To Know
- The quantity of milk may vary slightly depending on the curd consistency and flour quality.
- Use your preferred cooking oil.
- All-purpose flour can be used; however, it will require less milk.
- Brown sugar or refined sugar can be substituted for jaggery.
- Leftover caramel sauce is delicious in shakes or drizzled over ice cream.
- After baking, let the cake cool in the tin for 10-15 minutes before inverting. This prevents crumbling and allows the caramel to cool slightly. Leaving it too long may cause the peaches to stick.
Expert Tips
- For a visually appealing presentation and even cooking, arrange the peach slices in a decorative pattern on the bottom of the pan before pouring the batter.
- If you're using very ripe peaches, reduce the baking time slightly to prevent them from becoming overly soft.
- A sprinkle of cinnamon or nutmeg over the batter before baking adds a warm, comforting spice note that complements the peaches and caramel.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to two days.
- Gently reheat individual slices in the microwave for 10 seconds to refresh the flavors before serving.
Related Posts You May Like
-
-
-
Healthy Eggless Whole Wheat Coffee Date Cake
1024 reads
-
-
-
Recipe Nutrition
Calories: 334kcalCarbohydrates: 20gProtein: 3gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gCholesterol: 1mgSodium: 570mgSugar: 9g
Samira Gupta
Articles: 31
3 Comments
Leave a Reply
You must be logged in to post a comment.
Looks so appetizing! Thank you for posting.
Absolutely mouthwatering! Great share.
What a delightful recipe! Thanks for sharing.