Perfect Autumn Comfort Food

I just have to blog about this one before I retire for the night. Its just too good to let you guys who are in Aust or even back home in SG to even miss out on. I baked an upside down apple peach cake tonight. Yes yes.....you prob be thinking what so great about it. Well, let me tell you how GREAT this cake is.

I used peaches (which are going out of season but still being sold at Coles or Woolies) which are pretty yucky and tasteless to eat on its own. Though the peaches were not fantastic, the end result of this cake is awesome. It has a very fluffy and light texture and has the aroma of grilled peaches and apples infused in. The caramelized peaches were simply heavenly. I have always read about grilled peaches and never tried it till now. Though my peaches were not caramelized enough (prob due to my personal reduction of butter and sugar added), I can't imagine it getting any better than this. This is a very simple recipe which only require basic pantry ingredients other than peaches. So Jema, this is another good autumn recipe for you. Prob be better up in Melbourne since its colder there and this is a perfect comfort food. =)


I'm looking forward to tasting it tomorrow again. Then, the juices from the fruits would have seeped into the cake and make it even moister and flavourful. It brings great comfort to me knowning that Josh would have something yummy to savour when he gets back from his weekend training tomorrow. After being in this rain for the last 2 days! Yes, can you believe that Brissy is getting an entire week of rain? And it seems like the Mr Sun have decided to take a few days off.

Upside Down Apple Peach Cake (adapted from Coconut & Lime)

2 cups thinly sliced peaches (added 1 more cup of apple, sliced)
1/4 cup demerara sugar (added only 1tsp)
1 tsp cornstarh
1 tsp lemon juice

1 cup flour
1/2 cup sugar (used only 1/4-1/3cup)
1/2 cup butter, at room temperature, divided use (used only 4 tbsp)
1/3 cup milk (used soy milk instead)
1 teaspoon baking powder
1 1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg

Preheat oven at 180 degrees celcius.

In a medium bowl, combine the first 4 ingredients (peaches and apples, demerara sugar, cornstarch and lemon juice) till well mixed. Pour the peach mixture into a well greased cast iron skillet pan (if not, a 20cm cake tin) and make sure the peaches are well distributed. Set aside.

In another bowl, whisk together flour, baking powder and salt.

In a separate large bowl, beat butter and sugar till creamy. Add egg and vanilla and beat thoroughly. Then add milk and the dry ingredients alternately, beginning and ending with the dry ingredients.

Pour the cake batter over the peaches and smooth the edges making sure that the fruit mixture is entirely covered. Bake for 40 minutes or till cake is golden brown. Cool slightly and then invert to serve.