Spiced Rum and Peach Upside Down Cake
Peach and Rum is a common combination in cocktails, and what works for one should work for the other right? Right!
MY TIPS FOR MASTERING THIS BAKE
#1 Choosing the right cake tin is crucial to any recipe, so if you have a solid cake tin, you'll want to utilise it for this bake. The sugars you'll be sprinkling in the base of your cake tin will turn to liquid and poach your quince while it's in the oven, in a springform tin, this poaching liquid would be lost as it would seep out through the cracks, not only robbing your cake of its beautiful flavour but also making a mess in your oven!
#2 If there's a recipe you don't want to risk just greasing the tin on, it's this one! Grease the base and sides of your cake tin, then place a circle of parchment paper in the base. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter, and without this circle of parchment paper, when you tip your cake out of its tin it's highly likely that you'll leave a large majority of your fruit behind!
#3 Along the same lines as above, you'll want to have some oven mitts on hand and a cake stand or plate ready when that timer goes off. If you allow your cake to cool in the tin, chances are the poaching liquid will harden and your cake will become stuck in the tin! Tip it onto its serving plate fresh from the oven, however, and the caramel is still hot and in liquid form, it'll come out with clean and with ease.
#4 Don't just plop your eggs into the batter. To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.
#5 Use for this recipe your favourite spices rum, because you'll be able to taste it, so you want to love the taste. Turning the rum into a syrup makes it a lot sweeter and takes the alcoholic tasting edge off it, but the core taste will remain. I used element eight spiced rum for my cake.