It’s the ultimate from-scratch dessert creation – beginning with the deliciously moist cake itself and finished off with the housemade blueberry compote and caramel glaze that gives it an extra flavorful appeal. This tantalizingly unique and robust creation is certain to jump out on any dessert menu or tray.
- 15 ounces blackberries 15 ounces blackberries
- Zest of 1 lemon Zest of 1 lemon
- 2 teaspoons lemon juice 2 teaspoons lemon juice
- 25 grams Domino® or C&H® Granulated Sugar 25 grams Domino® or C&H® Granulated Sugar
- 2 tablespoons Tate+Lyle® Vanilla Beverage Syrup 2 tablespoons Tate+Lyle® Vanilla Beverage Syrup
- 85 grams unsalted butter 85 grams unsalted butter
- 3 tablespoons Tate+Lyle® Caramel Beverage Syrup 3 tablespoons Tate+Lyle® Caramel Beverage Syrup
- 300 grams Domino® or C&H® Dark Brown Sugar 300 grams Domino® or C&H® Dark Brown Sugar
- 1/8 teaspoon salt 1/8 teaspoon salt
Peach Upside-Down Cake
- 6 peaches, unpeeled, halved and pitted 6 peaches, unpeeled, halved and pitted
- 145 grams Domino® Confectioners or C&H® Powdered Sugar 145 grams Domino® Confectioners or C&H® Powdered Sugar
- 50 grams Domino® or C&H® Dark Brown Sugar 50 grams Domino® or C&H® Dark Brown Sugar
- Zest of 1 orange Zest of 1 orange
- 5 ounces almond paste 5 ounces almond paste
- 210 grams all purpose flour 210 grams all purpose flour
- 1 teaspoon baking powder 1 teaspoon baking powder
- 2 tablespoons cornstarch 2 tablespoons cornstarch
- ¼ teaspoon salt ¼ teaspoon salt
Combine all of the ingredients in a saucepot and bring to a simmer. Allow to simmer for 10 minutes or until sauce has become slightly thick. Can be served hot or cold.
In a small sauce pot, melt the butter over medium heat. Add the caramel syrup, dark brown sugar and salt and allow to cook for 1 minute, making sure to whisk constantly. Remove from the heat.
Spray 12 large ramekins or small aluminum tins. Place 2 tablespoons of caramel in the bottom and top with ½ peach cut side down. Reserve remaining caramel.
Peach Upside-Down Cake
Preheat oven to 350°F.
Using a large mixing bowl, mix the eggs and whisk until smooth. Add the powdered sugar, dark brown sugar, orange zest and almond paste and beat until smooth.
In a separate bowl, sift the flour, baking powder, cornstarch and salt. Fold all the dry ingredients into the wet and whisk until just combined, making sure not to overmix.
Divide the cake batter evenly amongst the prepared tins. Each tin should be about ¾ full. Bake for 20 minutes. The tops should be golden brown.
Remove from the oven and allow to rest for 5 mins. Run a knife around the inside of the tin to unmold. Place in a bowl and garnish with blackberry compote and caramel.
About the Chef
Steven McHugh is the Chef and Owner of Cured at Pearl. He opened his first solo project, Cured, in the revitalized Pearl District of San Antonio. For his work at Cured, Chef McHugh was nominated for the James Beard Award "Best Chef: Southwest" in 2016, 2017 and 2020.
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