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


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


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


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


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


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


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


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


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


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


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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