Recipe for Cardamom Peach Upside Down Cake by Chef Anu Meha

Chef Anu Meha shared with us this recipe for Cardamom Peach Upside Down Cake. This is a deliciously moist summer cake enhanced by the addition of cardamom, best enjoyed warm with some vanilla ice cream. Anu is a passionate home baker and cook who recently moved from New York to Vancouver to explore her passion for food. She was born and brought up in India, has an immense love for Indian food and feels a responsibility to bring Indian flavours to the Western world. She is working on starting a home-based Supper Club called Madhushala where diners can learn about true Indian food and flavors.

Recipe for Cardamom Peach Upside Down Cake

Cardamom Peach Upside Down Cake


  • 2 1/4 cups All Purpose Flour
  • 1 cup Granulated Sugar
  • 1 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 3/4 tsp Salt
  • 1 cup Vegetable Oil
  • 2 Large Eggs
  • 2/3 cup Buttermilk
  • 6 to 7 Cardamom pods (crushed into powder)
  • 2 Peaches (puréed)
  • 2 tsp Vanilla Extract
  • 2 Peaches (thinly sliced)
  • 2 tbsp Melted Butter
  • 1/4 cup Brown Sugar to sprinkle
  • 2 tbsp Peach Jam/Preserve (diluted in 1/2 tbsp water)


1. Preheat the oven to 350F

2. Sift together all the dry ingredients (flour, sugar, baking powder, baking soda and salt) and add to the bowl of an electric mixer and stir on low speed to combine with the paddle attachment

3. Add the vegetable oil to the dry ingredients, mix on medium speed until the mix looks like damp sand

4. Now add the eggs one at a time and make sure the ingredients are fully incorporated

5. Add the buttermilk and mix

6. Now add the crushed Cardamom pods, puréed peaches and vanilla and mix on medium speed for about 2 minutes to mix and aerate the batter and build structure

7. Pour the melted butter into your 8-inch cake pan, and spread it to coat the pan completely. Now sprinkle the brown sugar to cover the butter in the pan

8. Neatly lay down the thinly sliced peach slices, to cover the bottom of the pan

9. Pour in the cake batter into the pan carefully so as not to shift the peach slices

10. Bake the cake for about 35 to 40 minutes (a toothpick inserted should come out clean)

11. Let the cake cool a little, flip the cake on a cake stand, and brush with the diluted peach preserve

12. Slice and have warm cake with a scoop of vanilla ice cream


About Emilea Semancik 143 Articles
Emilea Semancik was born in North Vancouver. Emilea has always always wanted to work as a freelance writer and currently writes for the Vancouver Guardian. Taking influence from journalism culture surrounding the great and late Anthony Bourdain, she is a recipe author working towards publishing her own series of books. You can find her food blog on Instagram: