Upside Down Peach Mochi Cake
Another American classic bastardized with Asian flavors and textures, this time in the form of an upside down cake as mochi. I am again, not a baker. Traditional baking to me is like trying to win the Nobel prize in physics with a middle school level science education. However, I have found that mochi cakes are so forgiving that my lack of accurate measurements or my last minute flavor additions still yield a delicious, soft and chewy QQ cake that I can't stop eating. In this case, I took my leftover ripe peaches and made this very summer peach forward mochi cake that pairs with brown butter, sugar, and miso. Additional peaches are sliced and coated with a whiskey brown sugar miso sauce that caramelizes the sweet, tart peaches and giving them a golden sheen when the cake is flipped and revealed. Eating half of the cake before dinner is highly encouraged.
At a glance
Yield
12 squaresTime
2 hoursIngredients
Wet ingredients
4 tablespoons of butter
4 ripe peaches (2 for mashing, 2 for topping)
2 large eggs
1/4 cup coconut milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon white miso
Dry Ingredients
1 3/4 cup Mochiko sweet rice flour (or any gluitinous rice flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup granulated sugar
1 teaspoon kosher salt
Sauce
1/2 cup brown sugar
1/4 cup whiskey
2 teaspoons white miso
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.
15 Comments
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Wet ingredients
4 tablespoons of butter
4 ripe peaches (2 for mashing, 2 for topping)
2 large eggs
1/4 cup coconut milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon white miso
Dry Ingredients
1 3/4 cup Mochiko sweet rice flour (or any gluitinous rice flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup granulated sugar
1 teaspoon kosher salt
Sauce
1/2 cup brown sugar
1/4 cup whiskey
2 teaspoons white miso
Replies
where were you all my life?
It looks so delicious I will try this!
What if I don’t have any whiskey? We aren’t a big drinking house. What can I use instead?
You could use a whiskey non-alcoholic alternative like Ritual or use this alternate non-alcoholic glaze and just brush over the peaches:
2 tablespoons unsalted butter, melted
2 tsp honey
1 tsp miso
1/2 tsp Apple cider vinegar
Is there a non-alcoholic substitute for the whiskey? Thanks!
Here's a glaze that you can brush over the peaches! Similar vibe just more butter :)
2 tablespoons unsalted butter, melted
2 tsp honey
1 tsp miso
1/2 tsp Apple cider vinegar
made this twice - it is so addictive!
It's amazing! I used ginger beer in place of whiskey. Seriously a delicious cake!
Ohhhh ginger beer so smart, I'm glad it worked!
For the non whiskey glaze, when you say brush over the peaches, what exactly do you mean? Also I’m assuming you don’t have to reduce it in the pan?
I made this cake with the non-alcoholic glaze in the comments... and I'm in love. The flavors of slight umami with the peaches' sweetness were delicious. A nice amount of chew too. This recipe will be recreated soon!
Is it a problem if my peaches are not ripe?
You technically can use unripe peaches but they just won't caramelize as nicely and be as sweet!
Love this recipe. I only had Baleys Irish Cream and it worked great. A lil more body than when I tried just whiskey. One of the three times I made this I only had a cup of mochi left so I used almond flour and it turned more cake and less squish and I like it a lot. Plus my niece who’s aversion is squishy stuff enjoyed it.
I’m gonna try using plums next.
Wow wow I love all your substitutes the Bailey's and almond flour sound so fun. Glad you've enjoyed it and are playing around with the ingredients 🎊
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