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Peach Upside-Down Cake

Time 1 hour 20 minutes
Yields Serves 12
Peach Upside-Down Cake
(Los Angeles Times)

Peach cake

1

Heat the oven to 325 degrees.

2

Cook the juice from the peaches in a heavy pot over medium heat until thickened to heavy syrup, 10 to 12 minutes. Pour the syrup into the bottom of an 11x7-inch baking pan. Add the 1/4 cup honey. Dot with the butter and arrange a thick layer of peaches over the top.

3

Beat the eggs yolks until thick and lemon-colored, 4 to 6 minutes. Gradually add the 2/3 cup honey, beating constantly. Add the lemon juice and blend. Add the hot water and beat hard for 3 minutes.

4

Sift together the flour, baking powder and salt and stir into the egg mixture.

5

Beat the egg whites until stiff, 3 minutes, and fold into the mixture. Pour the batter over the peaches and smooth with an offset spatula. Bake the cake until it’s firm on top and golden brown and a toothpick inserted in the middle comes out clean, 30 to 35 minutes. Cut it into pieces and serve with whipped cream.

Whipped cream

1

Beat the cream, sugar and vanilla together until firm, 3 to 5 minutes.

Note the cooking time is 30 to 35 minutes-not 50 minutes as the original recipe specified.

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