Upside Down Peach Mochi Cake

Preparation

Brown butter

Heat a small saucepan over medium heat. Add butter to the pan and stir frequently as it starts to melt and bubble. Look for little brown specks to start to appear and the color to change from yellow to a light amber, 3 to 5 minutes. Once it’s lightly browned, remove from the heat and transfer to a heatproof container to cool.

Combine wet ingredients

Roughly chop and mash 1-2 ripe peaches to get 1 cups worth of mashed peaches. In a large mixing bowl, add brown butter, mashed peaches, eggs, coconut milk, apple cider vinegar, vanilla extract, and miso. Mix with a whisk until smooth.

Combine dry ingredients, make batter

In another mixing bowl, whisk together Mochiko rice flour, baking soda, baking powder, sugar, and kosher salt to combine. Slowly pour the dry ingredients into the wet ingredients, whisking while pouring to combine until the batter is smooth.

Assemble and bake

Preheat an oven to 350°F. Generously grease a 9x9 inch pan. Cut the remaing two peaches in half, then cut into thin slices. Place peach slices onto the bottom of the pan in three rows (or in any design you want!).

In a small sauce pan add brown sugar, miso, and whiskey. Bring to medium heat and continuously mix as it begins to cook until it's smooth and bubbling, about one minute. Remove from heat and pour sauce mixture over the sliced peaches in the pan. Finally, pour mochi batter over the sliced peaches.

Bake mochi cake for an hour until the top has browned and a toothpick can pierce through and come out clean. Once cooked, let sit for around 15-20 minutes until the pan isn't scolding hot to the touch. Carefully place a cutting board on top of the pan. Then flip the cutting board and pan upside down so that the bottom of the pan is facing up. Give the pan a few taps so that the cake drops to the cutting board to reveal the peach mochi cake. Let cool for another 15 minutes to let the mochi cake set (otherwise it will be too soft to eat) and serve on its own or with a scoop of vanilla ice cream and some sesame seeds/mint.