Delicious Peach Upside Down Cake by Chef Claudette Zepeda

Join us as Chef Claudette Zepeda makes a twist on the classic upside down cake with her Peaches using her new knife by Messermeister!

Chef Claudette Zepeda

Peach Upside Down Cake

INGREDIENTS
  • 5 Ripe Peaches
  • 2 Tbsp Light Brown Sugar
  • 140g Unsalted Butter at Room Temp 
    + Extra for Buttering
  • 220g Granulated Sugar
  • 3 Eggs
  • 165g AP Flour
  • 1 1/2 tsp Baking Powder
  • Pinch of Salt
  • 250g Ricotta
  • 1 Orange for Zest
  • 1 Tbsp Amaretto/Almond Essence 
  • 2 Tbsp Honey
  • 2 Tbsp Balsamic Vinegar
  • 6 Slices of Candied Ginger
  • 1 x Handful of Roasted Flaked Almonds
  • Powdered Sugar to Dust 
DIRECTIONS
  • In a mixing bowl, cream together butter and brown sugar until light and fluffy.
  • Add eggs one at a time, mixing well. Mix in a pinch of salt, orange zest, nutmeg, and cinnamon.
  • Add flour and ricotta, and gently fold together just until combined. The batter will be thick and creamy.
  • In a 9-inch cake pan, add a spoonful of butter and a spoonful of brown sugar. Spread around the bottom of the pan.
  • Scatter diced peaches evenly over the sugar mixture.
  • Pour the cake batter over the peaches, spreading gently to the edges.
  • Bake at 350°F for about 30 minutes, or until golden and a toothpick inserted in the center comes out clean.
  • In a small bowl, mix the reserved peaches with balsamic vinegar, honey, candied ginger, and a pinch of salt.
  • In a dry pan, toast slivered almonds with a pinch of salt until golden. Stir into the peach mixture.
  • Spoon the balsamic-ginger peach topping over the warm cake. Slice and serve warm or at room temp — perfect with a scoop of vanilla ice cream or whipped cream.
KNIFE UTILIZED
WHAT MAKES IT SPECIAL
Designed by Chef Zepeda

Claudette Zepeda—a fearless, James Beard–nominated chef celebrated for her bold Mexican cuisine—co-designed this knife aimed at bringing a distinctly female perspective to a male-dominated world. In her words:

“Femininity has been missing in the knife world… Working with Messermeister gives me an opportunity to create a knife that can truly be a woman’s knife.”

Social Impact

20% (or more) of profits go to No Us Without You, a charity supporting undocumented restaurant workers. As of August 2024, they assisted over 700 families in LA monthly. This aligns closely with Zepeda’s passion for food justice and gender equity.

The Claudette Zepeda knife is more than just a tool—it’s a statement. It blends high-end materials, thoughtful construction, and a meaningful purpose, all wrapped in a collaborative chef vision. Ideal if you value both performance and purpose, and want a knife with heart.

A Slice of Summer: Peach Upside-Down Cake

There’s something undeniably nostalgic about an upside-down cake. Maybe it’s the golden, sticky fruit topping that glistens like stained glass, or the buttery aroma that fills the kitchen as it bakes. Either way, Peach Upside-Down Cake is one of those simple, satisfying desserts that delivers big flavor with minimal fuss.

If you’ve only ever had pineapple upside-down cake, it’s time to meet its sun-kissed Southern cousin: peaches. Ripe, juicy, and just a little tangy, peaches transform under heat into something syrupy and soft — the perfect topping for a tender, buttery cake.

Why You’ll Love This Cake

  • Seasonal and simple: It’s the perfect way to use fresh summer peaches, but works beautifully with frozen or canned too.

  • Visually stunning: No frosting, no fuss — just flip it over and let the caramelized fruit do the talking.

  • Moist and flavorful: A touch of ricotta or buttermilk in the batter keeps the crumb soft and rich.

  • Customizable: Add spices, nuts, citrus zest — whatever suits your vibe.

The Magic of the Flip

Making an upside-down cake feels a little rebellious. You layer fruit and sugar under the batter, bake it, then flip it upside down to reveal a glistening, caramelized crown. It’s like unwrapping a present, and that dramatic reveal never gets old.

For this version, we take it a step further by infusing the batter with orange zest, warm spices, and a touch of ricotta for creaminess. After baking, we finish with a spoonful of honey-balsamic peaches, candied ginger, and toasted almonds for a bright, tangy-sweet crunch.

It’s rustic, refined, and ridiculously good.


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