Upside down peach cake
- experimentswithfood
- Nov 7, 2016
- 2 min read
A soft spongy cake is perfect for an afternoon tea with friends. But isn’t it good to have a great tea party centrepiece than a usual sponge cake ? Here’s how you can make a simple yet eye catching fruity cake, perfect as a dessert with cream or custard.
What you'll need
2 cup (195 gms) white sugar 1/2 cup (113 gms) softened butter 2 eggs 2 teaspoon vanilla extract 1 & 1/2 cup (187 gms) all purpose flour 1 teaspoon each of baking powder and baking soda 1/2 cup milk 3 fresh peaches, quartered and stones removed, or 1 tin of sliced peaches A pinch of salt (if using unsalted butter)
How to
1. Preheat the oven to 170 degrees centigrade. Place 2 teaspoon of butter in an oven-proof frying pan and melt over medium heat, then sprinkle over 50g of sugar and cook for 3 minutes or until light golden, stirring regularly. Remove from heat and add the peaches in a single layer.
2. Sift the flour, baking powder, baking soda and salt into a large bowl, add the remaining caster sugar and mix together. In a separate bowl, whisk together the eggs, milk, butter and saffron.
3. Add the dry to the wet ingredients and mix slowly using a spatula.
4. Pour the batter evenly over the peaches, taking care not to disturb them in the pan, then place in the oven and bake for 30 to 35 minutes or until slightly springy in the middle and a skewer inserted into the centre of the cake comes out clean.
5. Allow to cool for just 5 minutes before turning out by placing an inverted serving plate over the top of the pan and turning the pan and plate over together in one quick movement.
