Peaches upside down cake

by Faye Knows Best23rd March 2015

If icing cakes isn’t your thing why don’t you try making one that doesn’t need any decoration – the fruit does all the work for you.

Here’s what you’ll need:

125g (half a pack) of butter & another 20g for greasing tin
200g plain flour
2 tea spoons of baking powder
200g caster sugar
2 eggs
1 teaspoon vanilla extract
150ml soured cream
40g Demerara sugar
1 tin of peaches

1

Gather your ingredients and place oven on 180 degrees C/ gas mark 4

2

Take a 20cm cake tin (one with a removable bottom is best), lightly smear all the inside with butter, and line it with baking paper

3

Sift the flour, baking powder and salt together and then save this for later

4

In a small bowl lightly beat the eggs and add in the vanilla extract

5

Whisk together the butter and sugar for a few minutes, then keep whisking whilst slowly pouring in the egg and vanilla mix from your small bowl

6

Now add half of the flour mix you put to one side earlier, and keep whisking. Don’t go overboard with your whisking though as can make the final cake a bit flat. Keep whisking but now add in half of the soured cream, then the other half of the flour, followed finally by the second dose of soured cream

7

You want a nice shiny caramel topping for the cake so melt the 10g butter and brown sugar in a small pan until it bubbles, but don’t let it burn

8

Spread the melted butter/ sugar mix over the bottom of the lined cake tin, then place your peach slices on top

9

Pour your cake mixture across the top of the peaches and even out with a spatula so the mix is level

10

Place the tin in the oven for 50 minutes. Once removed leave it to cool for ten minutes before turning out on to a plate ready to serve

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