First and foremost, thank you to my incredible sister-in-law (who is a master pastry chef) for providing me with an absolutely perfect cake recipe. It’s a sour cream cake with just a hint of almond and it is divine with these peaches but would be great with any fruit.
Our next DeeJay’s popup is in a few weeks and I wanted to make sure I had the dessert just right. After testing another version of a peach upside down cake last week, I wasn’t completely satisfied. But this, THIS…is divine. Decadent. I can’t wait to serve it with a table side drizzling of creme anglaise.
I hope you will try making this over summer so you can use peaches!! Below find the ingredients in both conversions but do get yourself a kitchen scale so you can make sure to get it right.
AMBER’S PERFECT SOUR CREAM CAKE
*the cup and spoon measurements are only estimates, GET A KITCHEN SCALE!
143g / 1 cup AP Flour
6g / a little over a tsp Baking Powder
4g / a little under a tsp Salt
100g / 1/2 cup Light Brown Sugar
66g / 1/3 cup Sugar
100g / 2 Eggs
5g / 1tsp Vanilla Extract
2g / about 1/2 tsp Almond Extract
60g / 1/4 cup Sour Cream
114g / 1/2 cup Butter, Melted and Cooled
FOR THE TOPPING
1/2 stick melted butter
1/2 cup brown sugar
3 peaches
CREME ANGLAISE
3 TBS Sugar
3 Eggs
1/2cup Milk
1/2cup Cream
1/2 or whole vanilla bean
Sending you all my love. Cheers!
The slowmooooo
Wow! Now all I can think about is Peach Cake!! Loved watching you make this! When you slapped the stove, you needed a “Slap Yo Momma” caption. I just said it out loud a couple of times! hahahaaha!!! So fun!