Peach Upside Down Cake

星期日晚上做了这个蛋糕，星期一切了两片给达令，其余的统统带去公司。
因为担心太湿的蛋糕放隔天吃，味道不太好。
乘着新鲜，请同事当茶点吃。
第一次做，要让同事当白老鼠也挺担心的，哈哈！
幸好大家嘴不挑，整个蛋糕帮扫清光！

参考食谱来自：My Kitchen Snippets

Ingredients for topping:
4 tbsp butter
3 tbsp brown sugar
3 fresh peaches, peeled and sliced [我用罐头蜜桃，洗过滤干]

Ingredients for the cake:
1 stick of butter (1/2 cup or 113g) [我用113g]
3/4 cup sugar [我用90g]
2 large egg
1/2 teaspoon vanilla [我没放]
1 1/2 cups flour [我用150g自发粉]
1 1/2 teaspoons baking powder[我没放]
1/4 teaspoon salt
2 tbsp of milk
1 tsp of orange zest [我用柠檬皮屑]

1. Line and greased an 8” round pan. Prepare the topping. Melt the butter and brown sugar. Pour it to the base of baking pan. Arrange the peach slices in a circle over the base. Set it aside.
2. Pre-heat the oven to 350 degree F. Cream butter and sugar together until light and creamy. Beat in the egg one at a time until well combined.
3. Add in vanilla and orange zest. Sift flour, baking powder and salt together. Slow down the mixer and slowly add in the flour alternately with the 2 tbsp of milk. Mix until combined.
4. Spread the batter over the peaches and bake the cake for 50 minutes or until golden brown. Let cake cool in pan for 10 minutes before inverting it to a serving plate.





我用罐头蜜桃，所以我的蛋糕看起来比较湿嗒嗒的。
罐头蜜桃会比新鲜的蜜桃甜，所以蛋糕体我只用90g。
下次想尝试比较干的口感，打算用新鲜的苹果。
我的焦糖浆铺得不均匀，所以颜色看起来一嗒嗒的，
好像黑青那样，哈哈！有待改进~