Upside-down peaches & cream cake

Upside-down peaches & cream cake

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(10 ratings)

Prep: 35 mins Cook: 20 mins


Cuts into 8 slices
Upside-down cakes make a great tea party centrepiece. This peachy Victorian sponge is definitely no exception

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal658
  • fat43g
  • saturates26g
  • carbs64g
  • sugars45g
  • fibre1g
  • protein7g
  • salt0.94g
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  • 200g soft butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g golden caster sugar
  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the peach topping

  • 3 ripe peach



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 85g light brown sugar

For the filling

  • 2 x 116g tubs clotted cream
  • 2 tbsp golden caster sugar
  • 1⁄2 tsp vanilla extract


  1. Heat the oven to 180C/160f fan/gas 4, line the tins and make the sponge base as described in the 'goes well with' recipe (below right), but do not divide it between the tins just yet.

  2. Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin. Bake for 20-25 mins until cooked and golden – the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.

  3. Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.

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Comments (26)

jeanlovesbeads's picture

I made this cake as a pear and ginger upside down cake, using pear slices instead of peaches, adding 1tsp ground ginger to the cake mixture and sandwiching the two halves together with some ginger jam as well as the cream.
It turned out extremely well and I will definitely be making it again.
(I might try plums and cinnamon next time.)

Loubloub83's picture

I'm part way through issue, the mixture between my peaches hasn't cooked even though I cooked for an additional 10 mins. I have waited for it to cool slightly, tipped it up the right way and put back in the oven with a sprinkling of brown sugar. Hopefully that will do the trick!

louiseannegibbon's picture

I used double cream whipped with a little orange-flower water, which complimented the cake. If you blanch and skin the peaches, their distinct shape will be lost, next time I won't peel them and hope I will get the fanned out look.

xx-missfoxy-xx's picture

has any tried doing this with double cream or a creme fraiche? or just doing one big cake without the middle layer? not so sure i fancy the clotted cream!

xx-missfoxy-xx's picture

has any tried doing this with double cream or a creme fraiche? or just doing one big cake without the middle layer? not so sure i fancy the clotted cream!

freya-t's picture

Lovely! Best upside down cake I have ever made. However I used gluten free flour instead. I used tinned peaches in fruit juice and that works lovely. We also used raspberry jam in the middle as peaches and raspberry's go very well together! I would definitely consider using raspberry jam as it gives it allot more flavor.

harmansuel's picture

Would like to make this as a birthday cake next week. Can anyone tell me if this cake is okay if made the day before and does it keep okay in the fridge? Also has anyone used tinned peaches instead of fresh and how did the cake work out?

phoebebb's picture

What a beautiful cake! I made it a few months ago and forgot to rate it. My partner said its the best cake I have ever made, unfortunately I couldn't let anyone else taste it because we polished it off ourselves!
Will definitely make again!!

amateurbaker's picture

I live in Bangalore,India and fresh peaches are really rare here...but I am determined to bake this for my mum's upcoming birthday,so would canned peaches do? I have a tin of them[in syrup,not juice].Please let me know if I can go ahead with that idea or if I need to 'treat' the peaches in any way before using them.The birthday is on the 12th,so please help out folks! It will be much appreciated :)

kacsa17's picture

Oh my. I am baking for a while both for home use and for sale occasionally, but this cake is so easy to make and so yummi, it is a recipe definitely worth keeping.

charli_farli's picture

I'd never done much baking and tried this and came out perfect 1st time. Really easy to make and looks stunning. I won the Bake-off @ work with it! I would suggest using another tub of clotted cream (or about 300g) or maybe coating the inner sides in jam. Also, good quality tinned peaches work better than fresh.

chefsehrish's picture

i have yet to try this cake...the comments shows that this cake is awesome...
but i dont knw wht clotted cream is

twinkles1988's picture

I made this cake the other day and it turned out beautifully. I used nectarines instead of peaches as they were what I had on hand and baked the entire mix in a 9" (23cm) round cake tin rather than 2 seperate 20cm tins then slit in half once cooled.

The clotted cream filling kept the cake incredibly moist and the nectarines ontop were delicious.

I made a variation on it yesterday when I had some blueberries that needed using up. Instead of peaches I subbed for my berries, then added a tsp of almond extract to the batter and filling and replaced 25 of the flour with 25g ground almonds. It was superb!

lucyisalive's picture

Forgot to give it a rating - 5 stars, without a doubt!

lucyisalive's picture

My cake wasn't thick enough to cut in half and add the cream, but the peach and syrup flavour sunk through the sponge and it tasted absolutely delicious! It looked extremely professional as well with the peach circle thingy at the top, which is definately an added bonus - brilliant!

pbarbieri's picture

This cake was too rich for me. In my opinion it didn't need the clotted cream and bottom layer. The top layer with the peaches was very good though.

imicola's picture

Yup - a really good cake! Made it as one larger cake as I don't have the small sandwich tins and it came out really well. I'll be making it again this summer I think!

js74al's picture

Made this for a family tea, went down really well. Added raspberry jam to the filling for a "peach melba" flavour. Only problem was the layer with the peaches wasn't cooked enough when I turned it out, so finished it off with 1 min blasts in the microwave. Have since done the peach topping as a dessert with ice cream... yum!

js74al's picture

The first recipe is the "Classic Sponge Recipe." This looks yummy...


Questions (2)

Sally Leyland's picture

What temperature should this be baked at?

goodfoodteam's picture

Hi Sally. Thanks for getting in touch. This cake should be baked at 180C/160F fan/gas 4. This has now been added to the method so thanks for bringing it to our attention.

Enjoy the recipe! BBC Good Food team

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