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Recipe

Peach & vanilla upside down cake

This versatile upside down cake recipe can be made with most stone fruits, apple or pear in winter. It works well as individual cakes in a muffin pan too.

Mar 02, 2015 10:00pm
  • 1 hr cooking
  • Serves 8
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Ingredients

Peach & vanilla upside down cake
  • 30 gram butter, melted
  • 1/4 cup caster sugar
  • 1/2 teaspoon vanilla bean paste
  • 4 white or golden peaches, halved and sliced into eighths
  • 100 gram butter, softened
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 cup milk

Method

Peach & vanilla upside down cake
  • 1
    Preheat the oven to 175ºC. Line the base of a 21cm round or square cake tin with baking paper.
  • 2
    Combine the melted butter, sugar and vanilla paste, then spoon over the base of the lined tin. Arrange the peach slices in a decorative pattern over the vanilla butter mixture. They should be tightly packed and in a single layer.
  • 3
    In the food processor, whiz the butter and brown sugar until smooth and creamy. Add the eggs, one at a time, whizzing well between each.
  • 4
    Add the sifted flour, baking soda, cinnamon and lastly the milk. Blend until creamy.
  • 5
    Pour over the fruit layer and bake for 30-35 minutes until golden and a skewer inserted in the centre comes out cleanly.
  • 6
    Allow to cool for at least 20 minutes before gently inverting onto a plate.
  • 7
    Drizzle with honey or maple syrup and serve with whipped cream or fruity ice cream.

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