Description
A delightful dessert that combines sweet peaches and aromatic basil, creating a unique flavor profile and stunning presentation.
Ingredients
- Fresh peaches – 4 medium, pitted and sliced
- Fresh basil – 1/4 cup, finely chopped
- Brown sugar – 1 cup, packed
- Butter – 1/2 cup (1 stick), unsalted
- All-purpose flour – 1 1/2 cups
- Baking powder – 1 teaspoon
- Eggs – 2 large
- Milk – 1/2 cup
- Vanilla extract – 1 teaspoon
- Salt – 1/4 teaspoon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
- In a medium saucepan over medium heat, melt 1/4 cup of butter. Add the brown sugar and stir until dissolved. Add the sliced peaches and cook for about 5-7 minutes, until they are slightly softened and coated in the caramel mixture. Remove from heat and stir in the chopped basil.
- Pour the peach and basil mixture into the prepared cake pan, spreading it evenly across the bottom. Set aside.
- In a large mixing bowl, cream together the remaining 1/4 cup of butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently pour the cake batter over the caramelized peaches in the pan, spreading it evenly to cover the fruit.
- Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen it, then invert the cake onto a serving plate. Remove the parchment paper.
- Allow the cake to cool slightly before slicing. Serve warm or at room temperature.
Notes
- For a dairy-free version, use coconut oil or a dairy-free butter substitute.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Consider using canned peaches if fresh ones aren’t available, ensuring they are well-drained.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Peach Basil Upside Down Cake, dessert, summer cake, fruit cake