As Niagara-on-the-Lake comes alive with the vibrant Peach Festival, celebrate the season with a peach upside-down cake. Created by Pastry Chef Medea Patterson at Cannery Restaurant, this rich, moist cake showcases luscious peaches in a treat that perfectly captures the spirit of the festival.
Peach Upside-Down Cake
Serves 6 – 8 people
Ingredients for Bottom of Cake:
½ cup of melted butter
55 g Brown sugar
2 Cans of drained peach wedges or 4 ripe, peeled, and wedged peaches
Method for Bottom of Cake:
- Using a 9″ spring form pan, place a piece of parchment paper on the bottom.
- Place the brown sugar and melted butter on the parchment, then layer the peach wedges on top of the butter and sugar.
Ingredients for Cake Batter:
150 g Butter
150 g Sugar
2 Eggs
1 tsp Vanilla
2 tsp Almond extract
1½ cup All-purpose flour
½ tsp Salt
2 tsp Baking powder
150 g Milk
Method for Cake Batter:
- Cream the butter and sugar together.
- Add the eggs, milk, vanilla, salt and almond extract.
- Blend in the all-purpose flour and baking powder until there are no lumps.
Method for Cake:
- Pour the batter over the peaches in the bottom of the spring form pan.
- Bake to golden brown in a pre-heated oven at 350°F for approximately 40 – 45 minutes.
Tip:
Use a toothpick to poke into the center. When the tooth pick comes out clean, its done.
Discover our Restaurants and Menus
Wine, dine, and indulge in unforgettable cuisine at your favourite Vintage Hotel