Peach Upside Down Cake (2024)

FAQs

Should you rest a cake upside down? ›

Angle food cake needs to be cooled upside-down so that the structure of the cake can be maintained without it contracting as it cools. If you greased the sides of the pan and cooled it right-side up, you'd end up with a rubbery, dense cake, not a light, airy sponge.

In order to keep the fruit in place and protect the caramel from sticking, line the bottom of the pan with parchment. A smooth stovetop caramel is also key to the perfect upside-down cake. This recipe uses reserved pineapple juice and cornstarch to ensure the caramel stays nice and velvety.

An upside-down cake is a cake that is baked "upside-down" in a single pan, usually a skillet, with its toppings at the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate, thus "righting" it, and serving it right-side up.

Place the cake straight from the oven onto a cooling rack. As soon as the fruit has stopped bubbling (about one minute), place a cake plate over the cake and, using hot pads, pick up the rack, cake, and cake plate. Holding all three firmly, flip over to invert the cake in one motion.

Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

To get the goo to stay where you want it and not impede the release of the cake, line the bottom of the pan with parchment paper or a silicone cake-pan liner after you grease the pan. That should allow easy removal, and then you can peel the paper off of the cake.

Allow your cake to cool for 10-15 minutes before you attempt inversion. If any of the cake has baked into the edge of your pie plate or cake pan, first use a knife to gently loosen the edges and free them from the pan.

Continue alternating with the remaining flour and sour cream mixture. 6. Pour the batter into the pie dish and carefully spread it to the edges of the pan before baking for 40 to 45 minutes. Let the cake cool before flipping over and serving.

Cast iron may not be on the ingredient list for your upside-down cake, but it's the perfect piece of cookware to experiment with this classic dessert.

- Never add extra liquid or moisture to the base of an upside down cake. It will made the cake soggy. Drain your tin of pineapple before use, but keep the juice.

What happens if you don t cool angel food cake upside down? ›

Cooled in the pan incorrectly: Inverting the pan ensures that the cake continues to expand and hold its shape once cooled. Cooling the cake upside down is crucial – if you cool the cake in the pan right side up, the cake will collapse on itself.

You can infuse your mix with extra flavors when you use other liquids. For example, you could use orange or pineapple juice instead of water (in a 1:1 ratio) for a tropical twist.

The trick with upside down cakes is keeping the caramel and fruit from sticking to the pan when you unmold it. The answer is parchment paper. Prep your pan by greasing the bottom, placing a circle of parchment cut to fit in the pan, and then greasing the parchment.

If you're looking for a substitute for maraschino cherries in a pineapple upside-down cake, fresh cherries or other preserved cherries can work well. Even raspberries, blackberries, or small halved strawberries could work.

When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan. Peek under the wire rack and see if the cake has dropped out.

Before you flip the cake upside-down, let the cake cool in the pan for 10 minutes to let it finish setting up. However, don't let it cool completely or it won't come cleanly out of the pan. Be flip-wise. Run a knife around the edges of the cake, then invert a serving plate on top of the pan.

It's important to pay attention to the specifics called for in a recipe, but in general, most cakes are best removed from the pan after cooling for 10 to 20 minutes. Try it too soon, and it may fall apart. Wait too long, and it may stick.

Cakes should rest in their pans on a rack for 15 minutes after coming out of the oven. By lining the bottom of the pan with parchment, you give yourself some added insurance that the cake will slide out after cooling. (Running a sharp knife between the inside of the pan and the cake is a good idea, too.)