Upside-down peaches & cream cake

Upside-down peaches & cream cake

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(10 ratings)

Prep: 35 mins Cook: 20 mins

Easy

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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Ingredients

  • 200g soft butter, plus extra for greasing
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

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

  • 2 tbsp milk

    Milk

    mill-k

    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
    Peaches

    Peach

    pee-ch

    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

Method

  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)

barbados1's picture

Urgent I need this for today Where is the first recipe

sarahbadis's picture

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.

rachelmarie's picture

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

janemoore's picture

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.

sprocket's picture
5

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

greeknut's picture

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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