Upside Down Peach Cake

12 Servings
100% would make this recipe for Upside Down Peach Cake again.

Delicious and simple cake for the summer months (when peaches are at their best)

1 : 30

0 : 20

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Upside Down Peach Cake Ingredients

1 3/4 cups Caster sugar	3 teaspoon Baking powder
4 medium Peaches peeled, stoned, cut into 6	1/2 cup Almond meal
250 gram Butter unsalted, softened	1/2 teaspoon Salt
1 teaspoon Vanilla extract	6 medium Egg
1 1/2 cups Plain flour

Instructions for Upside Down Peach Cake

1. Preheat oven to 170C. Grease and line a 24cm springform tin with baking paper.

2. Place cup of sugar and cup water into a small, heavy based saucepan. Stir over medium heat until sugar dissolves. Bring to the boil and simmer until a dark caramel forms. Immediately pour into base of tin and top with peaches, skin side down.

3. Place butter, vanilla and remaining 1 cup of sugar into the bowl of an electric mixer. Beat until light and fluffy. Sift flour, baking powder, almond meal and salt over butter mixture. Add all eggs and beat on low speed until mixture is smooth and just combined.

4. Spoon batter over peaches, then level. Bake for 30 minutes. Cover top with baking paper to prevent over-browning, then cook for a further 45 minutes or until a skewer inserted into the centre comes out clean.

5. Stand in tin for 10 minutes. Remove side of tin, then place a plate on the top. Invert the cake, remove base and paper.

Serve with whipped cream.

Main Ingredient: PeachesCuisine: American

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for flavor and categorization

Choose peaches that are firm but ripe. To peel, place in a saucepan of boiling water for 30 seconds, then refresh in a bowl of iced water. Drain and peel. If your peaches are on the soft side, remove skins from cake at end of cooking. [I posted this recipe.]