Upside-down cardamom and cinnamon peach cake

I gotta say, this has been a long time coming. Tarte tatin, and all things sweet that happen to be upside down and full of sticky, caramel-y goodness, has been on the list for SO long, even since I was a little girl. Upside-down tarts and cakes were some of my childhood favourites, and I would always beg my mother to make one for me, and she’d usually distract me with words of how difficult it was and the promise that I could get a bought one from a bakery instead (and she did hold to the latter one usually).

But there’s always something fun about managing to make your own! Yet, on the other hand, that caramel was always going to be a problem…burning sugar has always been something that came with a strong warning in our kitchen when I grew up (with good reason, of course). Perhaps I’ll graduate to a more traditional type of upside-down cake/tart, but for now, this one serves its purpose. And a great one at that.

This cake is sticky and gooey and sweet with the peaches and brown-sugar butter that cooks itself in the oven (no burnt hands here!), and the actual cake itself rich and spiced with cinnamon and cardamom, both of which lend another layer of warmth for a dessert that seems both perfect for warming up a cold autumn’s evening, or topped with ice-cream for the end of a summer BBQ. I guess the TL;DR version of it is that it’s just plain great.

Adapted from here.
Serves about 10

56g of unsalted butter, softened (for the peaches)
100g of packed brown sugar
6 fresh peaches, stone removed and sliced (more or less depending on the sizes of your peaches!)
3 cardamom pods, outer shell removed

165g of sugar
113g of unsalted butter, softened
1 large egg
1 tsp of vanilla extract
160g of all-purpose flour
2 tsp of ground cinnamon
3 cardamom pods, outer shell removed and the pods ground
1 + 1/4 tsp of baking powder
120ml of milk

Preheat the oven to 180 degrees C.

Melt the 56g of butter, and pour into an ungreased 9-inch round baking pan. Sprinkle in the brown sugar, and arrange the peach slices in a single layer over the sugar (I spent some time trying to get my circles perfect…) For more cardamom flavour, sprinkle over the cardamom kernels over the peaches, reserving the ground cardamom for the cake batter.

In a large bowl, cream the sugar and remaining 113g of butter until the mixture is light and fluffy. Beat in the egg and vanilla extract. In another bowl, whisk together the flour, baking powder, ground cinnamon and cardamom. Add half of the flour mixture to the butter mixture, beating well. Add the milk, beating again, before adding the rest of the flour mixture, and beat until just combined. Spoon over the peaches.

Bake in the oven for 45-50 minutes, or until a skewer inserted into the cake comes out clean. Cool for about 10 minutes, before inverting onto a serving plate. Served best warm.


6 thoughts on “Upside-down cardamom and cinnamon peach cake

    1. Emma S.

      Oooh, that’s a tough one! I’d say it’s quite a warm spice, like cinnamon and ground ginger. It’s pretty strong and aromatic, so a little does go a long way (though because I’m so used to it, I use a fair amount and love it). Hope that answers your question!

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