Upside-down pie with peaches, caramel and cinnamon
6 servings
60 minutes
Peach upside-down cake with caramel and cinnamon is a delightful dessert with rich flavor and aroma. Its history begins in French cuisine, where caramelized fruits are often used to create cozy homemade pies. Tender, juicy peaches soaked in sweet caramel and spicy cinnamon create a harmony of flavors complemented by airy yogurt-based dough. Serving it 'upside-down' makes this cake not only aesthetically pleasing but also surprisingly appetizing. It pairs perfectly with a scoop of vanilla ice cream and hot tea, turning any tea time into a special moment. This cake can be made for both family dinners and festive treats, delighting guests with an unusual combination of textures and flavors.
1
Prepare peaches.
- Peaches: 6 pieces
2
Measure the required amount of yogurt, flour, butter, baking powder, and sugar (50 g).
- Yoghurt: 250 g
- Wholegrain flour: 250 g
- Vegetable oil: 50 ml
- Baking powder (raising agent): 1 teaspoon
- Sugar: 200 g
3
Combine sugar and egg in a bowl.
- Sugar: 200 g
- Chicken egg: 1 piece
4
Whip the egg-sugar mixture until light foam.
5
Add yogurt to the obtained mixture.
- Yoghurt: 250 g
6
Add flour and baking powder to the mixed mixture.
- Wholegrain flour: 250 g
- Baking powder (raising agent): 1 teaspoon
7
Mix the dough and add vanilla.
- Vanillin: 1 teaspoon
8
Mix everything until homogeneous, check for lumps.
9
Start making caramel: take water, the remaining 150 grams of sugar, salt, and cinnamon.
- Water: 5 tablespoon
- Sugar: 200 g
- Salt: to taste
- Cinnamon: 2 teaspoons
10
Combine sugar with water in a pan.
- Sugar: 200 g
- Water: 5 tablespoon
11
Add cinnamon and turn on the maximum power of the burner.
- Cinnamon: 2 teaspoons
12
Bring the caramel to a boil; it will be ready when it turns amber. You don't need to stir, but watch to prevent burning.
13
Line the baking dish with parchment paper (optional) and place the peaches cut side down.
- Peaches: 6 pieces
14
Pour hot caramel evenly over the peaches.
- Sugar: 200 g
15
Pour the batter evenly on top; it should be like thick sour cream.
16
Spread the poured dough over the entire surface of the future pie.
17
Place in a preheated oven at 180 degrees for 45 minutes.
18
You can check the test's readiness with a toothpick. Take the baked pie out of the oven and let it rest — this is necessary for the caramel to cool and thicken.
19
Cover the pie with a plate and flip it over.
20
A peach and caramel upside-down pie turned out.
21
Slice the warm pie and serve it with ice cream and hot tea.
