Pastel de Durazno

Ingredients

• 3 mediumpeaches, cut into thick wedges
• 125 g (1 cup)plain flour
• 113 g (1/2 cup)butter, softened
• 3 mediumeggs
• 250 g (1 1/4 cups)sugar
• 1 tspbaking powder
• 1/4 tspbicarbonate of soda
• 1/4 tspsalt
• 1 tspvanilla extract
• 1lemon, zested
• 80 ml (1/3 cup)water

Instructions

1. 1

   Preheat the oven

   Position a rack in the middle of the oven and heat it to 180°C (360°F). Grease a 20 cm (9-inch) round cake tin.

2. 2

   Arrange the peaches

   Lay the peach wedges side by side across the bottom of the prepared tin.

3. 3

   Make the caramel

   Put 1/2 cup of the sugar and the water in a saucepan. Bring to the boil over medium heat, stirring until the mixture thickens and turns amber.

4. 4

   Pour over fruit

   Pour the caramel over the peaches, making sure they are well covered.

5. 5

   Sift dry ingredients

   Sift the flour, baking powder, bicarbonate of soda and salt together in a medium bowl, then set aside.

6. 6

   Cream butter and sugar

   In another bowl, beat the butter with the remaining sugar until pale and fluffy.

7. 7

   Add eggs and flavour

   Continue beating as you add the eggs one at a time, allowing each to combine fully. Mix in the lemon zest and vanilla extract.

8. 8

   Finish the batter

   Mix in the flour mixture until the batter is smooth and free of lumps.

9. 9

   Spread the batter

   Spoon the batter over the peaches and spread it evenly with a spatula.

10. 10

    Bake the cake

    Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean.

11. 11

    Cool briefly

    Remove the cake from the oven and leave it on a cooling rack for 10 minutes.

12. 12

    Turn out carefully

    Run a knife around the edge of the tin, then carefully invert it over a serving plate.

13. 13

    Cool and serve

    Leave the cake to cool, then slice and serve.

What is Pastel de Durazno?

Pastel de Durazno means peach cake, and this version is baked upside down so the fruit becomes the cake’s topping. Upside-down fruit cakes have appeared in many home-baking traditions; this one pairs peaches with a simple buttery sponge.

Caramel poured over the fruit before baking forms a glossy layer when the cake is turned out. The lemon zest and vanilla bring fragrance without taking attention away from the peaches.

Nutrition and macros by portion

The nutrition label shows one serving as written: 329 calories, 5g protein, 49g carbs, 13g fat.

The flour and sugar provide most of the carbohydrates, while butter and the caramel contribute much of the fat. Eggs add protein, with smaller amounts also coming from the flour and butter. Serve a slice with yoghurt and fresh fruit for a more balanced plate.

Choosing the peaches

Fruit: Choose peaches that are ripe but still firm enough to cut into thick wedges. Very soft fruit can collapse as it bakes and release extra juice.

Arrangement: Place the wedges close together in a single layer. They shrink during baking, so a snug arrangement helps the turned-out top look evenly covered.

Getting the caramel right

Colour: Cook the sugar and water until the mixture is thick and amber, as directed. Keep a close eye on it near the end; caramel can darken quickly.

Pouring: Cover the peach wedges evenly with the hot caramel. Take care while pouring, as the syrup is extremely hot.

Building a tender sponge

Creaming: Beat the softened butter and remaining sugar until pale and fluffy. This helps give the cake a light texture.

Mixing: Add the eggs one at a time and let each incorporate before adding the next. Once the flour goes in, mix just until the lumps disappear to avoid overworking the batter.

Checking when it is done

Timing: Begin checking the cake at 50 minutes; the recipe allows 50–60 minutes in the oven. If the centre is not ready, continue baking and check again.

Doneness: Insert a skewer into the centre, away from a peach wedge. It should come out clean before you take the cake from the oven.

Turning it out cleanly

Resting: Leave the cake in its tin on a rack for 10 minutes. This gives it a short chance to settle, while the caramel is still warm enough to release.

Release: Run a knife around the edge, set a plate over the tin and invert carefully. Allow the cake to cool before slicing so the topping can settle.

Serving ideas

Pairing: Serve slices on their own or alongside yoghurt, cream or a scoop of vanilla ice cream. A cool, lightly tangy accompaniment works particularly well with the sweet caramel.

Occasion: The cake suits an afternoon tea table or a summer dessert. It can be served slightly warm or at room temperature.

Recipe notes & tips

• Bring the butter to room temperature so it beats smoothly with the sugar.
• Use thick peach wedges to help the fruit keep its shape during baking.
• Arrange the peaches snugly, since they will shrink as they cook.
• Watch the caramel closely as it approaches an amber colour.
• Start testing the cake at 50 minutes, as ovens can vary.
• Run the knife around the tin before inverting to help release the edges.

Variations

• Use nectarines: Swap in firm nectarines cut into thick wedges.
• Add cinnamon: Stir a pinch into the sifted dry ingredients for a warm spice note.
• Try orange zest: Use orange zest instead of lemon for a softer citrus aroma.
• Serve with yoghurt: Add a spoonful of thick yoghurt alongside each slice.
• Use ripe plums: Replace the peaches with firm, thickly sliced plums.

Common mistakes to avoid

• Overripe peaches: They can turn mushy; choose fruit that is ripe but still firm.
• Pale caramel: Keep cooking until it reaches an amber colour, watching closely so it does not burn.
• Uneven fruit layer: Arrange wedges side by side in a snug, even layer before adding the caramel.
• Overmixing the batter: Stop once the flour is incorporated and no lumps remain.
• Turning out too soon: Leave the cake in the tin for 10 minutes before inverting it.
• Skipping the edge release: Run a knife around the tin before turning the cake onto a plate.

How to store

Once completely cool, cover the cake or store it in an airtight container in the fridge for up to 3 days. Bring slices to room temperature or warm them briefly in the microwave before serving.

Frequently asked questions