Thursday, 8 September 2016

Peach Upside Down Cake

This is a really lovely moist cake that makes the most of any leftover peaches you may have in the house. I took it from BBC Good Food - a truly wonderful cooking resource, and the recipe called for tinned peach halves but I had a punnet of fresh so use whichever you prefer.

I baked this with my daughter Bridget who is nearly two - she loves making cakes or helping with anything she can in the kitchen and I love to encourage her. She's already a great eater and children are much more willing to try foods they've had a hand in preparing. Obviously if making with children ensure you do the peeling with sharp knife and keep them away from the hot oven.

It's gorgeous when slightly cooled from the oven and works as a cut and keep cake for 2-3 days (I doubt it would last much longer) but also works as a dessert with ice cream or custard too.

Peach Upside Down Cake

Here's how:

  • 250g salted butter, soft
  • 280g self raising flour
  • 250g caster sugar
  • 1/2 tsp baking powder
  • 4 eggs
  • 150ml natural yoghurt
  • 1 tsp good vanilla extract (I use Nielsen Massey)

For the top:
  • 2tbsp caster sugar
  • 1 tbsp plain flour
  • 6 fresh peaches or 2 tins of peach halves
  • 12 raspberries

Pre-heat the oven to 180 and grease and line a baking tin - I used a 22cm round one.

Firstly peel the peaches and halve, removing the stone from each. Try not to squeeze out too much juice as you are doing so as you want that to help keep the cake nice and moist.

Now mix the topping flour (1 tbsp) and caster sugar (2 tbsp) and scatter over the base of the baking tin.
Place a raspberry into the cavity of each peach half and then place, cut-side down, onto the base until the tin is covered.

Now in a mixing bowl combine the flour, sugar, butter, yoghurt, vanilla, baking powder and eggs until a smooth cake batter is achieved.

Now pour evenly over the peaches and try to get the cake looking as even as possible. Then place into the oven on the middle shelf and leave to bake for 35-40 minutes, or until the cake has risen and has a golden brown topping. Test with a skewer and see if it comes out dry - if so it's cooked through. If not, return to the oven for five to ten minutes.

Leave to cool in the tin for 20 minutes then use a knife round the edges to loosen before turning out.

Try to enjoy a slice while warm - it's delicious. Enjoy!

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