Caramel Peach Upside Down Cake

This scrummy cake is a little different to the usual butter cake with icing. Use fresh peaches if they are available, or tinned. If you’re using tinned, keep the syrup to add to the cake.

I created this cake by taking a basic vanilla cake recipe, making some adjustments, and incorporating some ideas from a few other recipes.

I’ve always read that you have to be absolutely precise when baking, but I haven’t found this to be the case yet. If the mix doesn’t seem right, I add a little extra moisture or a little extra flour.

Method

1. Preheat oven to 180C. Grease and line a cake tin.
2. Beat butter and sugar until creamed. Add vanilla and eggs and beat until will combined.
3. Add the milk and self raising flour a bit at a time, alternating between the two, mixing well until all combined.
4. Alternatively, throw everything in the mix master or food processor and give it a good wiz.
5. Pour the melted butter over the base of the cake tin and sprinkle the brown sugar evenly over the top. Line the tin with the peach slices.
6. Top the peach with the cake batter and bake for approximately 45 minutes or until a skewer comes out clean.
7. Leave to cool in the tin so that the caramel sets, otherwise it runs everywhere .

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Have you read these posts?

1. red velvet cake
2. Madeira Cake
3. ‘leftovers’ choc banana cake
4. berry and sour cream cakes
5. One Cake Batter – Over 40 Variations