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Upside-down peach cake
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Summertime peach cake recipe: Moist and delicious for any occasion.
Ingredients:
  • 385g caster sugar
  • 4 peaches, peeled, stoned, each cut into 6 wedges
  • 250g unsalted butter, softened
  • 4.40 gm vanilla extract
  • 225g plain flour
  • 12.00 gm baking powder
  • 60g almond meal
  • Thick cream, to serve
Instructions:
  • Preheat your oven to 170°C. Prepare a 24cm springform tin by greasing and lining the base with baking paper. In a small, heavy-based saucepan, combine 3/4 cup of sugar and 1/2 cup of water. Stir over medium heat until the sugar dissolves. Let it come to a boil and simmer until a dark caramel forms. Quickly pour the caramel into the tin, then arrange the peach wedges on top, skin-side down.
  • In the bowl of an electric mixer, combine butter, vanilla, and 1 cup of sugar. Beat until light and fluffy. Sift flour, baking powder, ground almonds, and 1/2 teaspoon salt over the butter mixture. Add all eggs and beat on low speed until smooth and just combined.
  • Pour the batter evenly over the peaches and smooth the surface. Bake for 30 minutes. Cover the top with parchment paper to avoid excessive browning, then bake for another 45 minutes until a toothpick inserted in the center comes out clean. Let it sit in the pan for 10 minutes. Release the sides of the pan and place a plate on top. Flip the cake onto the plate, remove the base and paper, and serve with a dollop of thick cream.

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