Upside-down peaches & cream cake

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• Barry

  25 June 2008

  Barry commented on this recipe

  where is the first recipe? whisk clotted cream? until stiff? just how much stiffer do you want clotted cream to be? of course perhaps its not real Cornish clotted cream then? even Devon clotted is just as stiff.

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• Recipes

  29 June 2008

  Recipes rated and commented on this recipe

  

  Made this for a family party and it went down well. Turned out perfectly despite the worry! A real treat!

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• Janey cakebread

  26 July 2008

  Janey cakebread commented on this recipe

  I have made this 4 times already and it is the easiest and most delicious cake i have made this year. Everybody is hugely impressed at work and seems to think i am Mary Berry herself. Even if you usually fail with this cakes i can guarantee success. Well done good food- keep them coming.

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• Rachel

  04 August 2008

  Rachel commented on this recipe

  Very easy to make but end result looks fantastic definatly worth making if you are out to impress!

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• Moosie Moo

  10 August 2008

  Moosie Moo commented on this recipe

  I wanted something a bit different for a family tea and this fitted the bill perfectly. I did a trial run a couple of days beforehand and my eldest son couldn't get enough of it. The cake I made for the day turned out even better than the first one and went down really well. A very easy to make, lovely cake. I'll be making this again.

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• Carolyn

  24 August 2008

  Carolyn commented on this recipe

  Urgent I need this for today Where is the first recipe

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• j74al

  31 August 2008

  j74al commented on this recipe

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

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• j74al

  26 November 2008

  j74al rated and commented on this recipe

  

  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!

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• Nicola

  01 February 2009

  Nicola rated and commented on this recipe

  

  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!

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• Milly

  08 May 2009

  Milly commented on this recipe

  Check out http://www.bbcgoodfood.com/recipes/6603/classic-sponge-sandwich This has directions for the sponge cake

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• patricia

  25 May 2009

  patricia rated and commented on this recipe

  

  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.

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• Lucy

  10 July 2009

  Lucy commented on this recipe

  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!

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• Lucy

  10 July 2009

  Lucy rated and commented on this recipe

  

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

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• Twinklesfood

  21 August 2009

  Twinklesfood rated and commented on this recipe

  

  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!

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• chef sehrish

  14 August 2010

  chef sehrish commented on this recipe

  i have yet to try this cake...the comments shows that this cake is awesome... but i dont knw wht clotted cream is CAN ANYONE HELP ME OUT???

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• charli_farli

  14 November 2010

  charli_farli rated and commented on this recipe

  

  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.

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• kacsa17

  08 March 2011

  kacsa17 rated and commented on this recipe

  

  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.

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• Mimi

  08 December 2011

  Mimi commented on this recipe

  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 :)

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• phoebeb

  02 August 2012

  phoebeb rated and commented on this recipe

  

  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!!

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• Superchef

  19 October 2012

  Superchef commented on this recipe

  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?

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http://www.bbcgoodfood.com/recipes/6611/

Ingredients

• 200g soft butter , plus extra for greasing
• 200g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 4 eggs
• 2 tbsp milk

FOR THE PEACH TOPPING

• 3 ripe peaches
• 85g light brown sugar

FOR THE FILLING

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

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Difficulty and servings

Cuts into 8 slices

Preparation and cooking times

Prep 35 mins

Cook 20 mins

Ingredients

• 200g soft butter , plus extra for greasing
• 200g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 4 eggs
• 2 tbsp milk

FOR THE PEACH TOPPING

• 3 ripe peaches
• 85g light brown sugar

FOR THE FILLING

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

Per serving

658 kcalories, protein 7g, carbohydrate 64g, fat 43 g, saturated fat 26g, fibre 1g, sugar 45g, salt 0.94 g

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