Caramel peach flipped cake

Caramel peach flipped cake

Introduction:

"The last can of yellow peach was turned over. This time, flip the peaches in homemade sugar water again. I knew I had to use it to turn it over. When I made this syrup, I didn't cut it so broken. "

Production steps:

Step 1: prepare the surface fruit. Dry the peaches in sugar water

Step 2: pour the dehydrated peaches into the pot,

Step 3: stir fry over medium low heat until light brown and let cool

Step 4: Sprinkle brown sugar into the 8-inch round mold

Step 5: Sprinkle with raisins

Step 6: place the fried peaches at the bottom of the round mold and set aside

Step 7: prepare Cake Ingredients

Step 8: knock the eggs into the egg bowl and pour in the sugar

Step 9: stir with the chef's machine

Step 10: beat the eggs until they are in a pile and won't disappear soon. Finish

Step 11: sift in low gluten powder 3-4 times,

Step 12: mix well

Step 13: dig part of the cake paste into a small basin, pour in the vegetable oil

Step 14: mix well

Step 15: return to the basin

Step 16: mix well

Step 17: pour the peach into the mold and gently knock out the big bubbles

Step 18: put into the oven with 180 degree preheat, middle layer, bake for about 30 minutes, golden surface, out of the oven

Step 19: cool and demould

Materials required:

Eggs: 4

Low gluten powder: 130g

White granulated sugar: 80g

Vegetable oil: 30g

Homemade peaches in syrup: appropriate amount

Brown sugar: 20g

Raisins: a little

Note: the bottom of the mold can be smeared with a little butter to facilitate demoulding, brown sugar should not be too much, so as to avoid melting from the bottom, can also be changed into other fruits to do flip cake.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet