Upside-down peach sponge

Upside-down peach sponge

A moist, fruity cake which is perfect for an afternoon tea with friends

Difficulty and servings

Easy

Cuts into 15 squares

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr

Method

  1. First make the topping. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin.
  2. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt and vanilla in a large bowl with an electric whisk until lump-free. Spoon the mix into the tin, over and around the peaches, then bake for 50 mins-1 hr until golden and risen and a skewer poked in comes out clean.
  3. Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.

Per serving

326 kcalories, protein 5.0g, carbohydrate 43.0g, fat 16.0 g, saturated fat 10.0g, fibre 1.0g, sugar 29.0g, salt 0.5 g

Recipe from Good Food magazine, August 2010.

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Latest comments and suggestions

  • Binder photo vixsticks

    25 July 2010

    vixsticks rated and commented on this recipe

    4 stars

    This was very tasty, however, next time I'll use a bigger, deeper tin. There was too much batter for the tin so it spread out over the sides plus the peaches were rather a snug fit, so you didn't get any cake between the peaches, leaving the cake a bit soggy and difficult to cut. I might make it with tinned apricots next time. All that being said - delicious.

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  • Binder photo Judi

    22 March 2011

    Judi rated and commented on this recipe

    4 stars

    a nice moist cake for a pudding or tea-time treat. I agree with vixsticks - you need a big tin and, if you only cut it into 15 pieces - it's a large serving.

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  • Binder photo sunhat22

    19 June 2011

    sunhat22 commented on this recipe

    i loved this recipe!!! although hubby is allergic to peach and berries so used pears fresh pears!! had it warm with custard!! it was heaven!!! xxx

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  • Binder photo sunhat22

    19 June 2011

    sunhat22 rated and commented on this recipe

    5 stars

    defo 5 star!!!

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  • Binder photo ibti1991

    29 December 2011

    ibti1991 rated and commented on this recipe

    4 stars

    fantastic sponge! a real treat! also used a deeper dish, and next time i would add more peaches.

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  • Binder photo Ruch

    16 February 2012

    Ruch rated and commented on this recipe

    5 stars

    This is a great recipe.... Everyone whom I've served this loves it. The sponge is a winner...!! The second time I made this, I just added a little bit of chopped peaches (say about 3-4 slices) and some chopped cashew nuts to the cake base. It gave more flavour to the cake and was awesome...

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  • Binder photo Kath

    18 June 2012

    Kath rated and commented on this recipe

    5 stars

    This was absolutely brilliant. I made it with my two year old daughter and she was able to help. I used fresh apricots instead of peaches and the flavour was brilliant. I was really dubious about putting yogurt in the sponge and I used fat free greek yogurt it worked really well.

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  • Binder photo susieone

    22 December 2012

    susieone rated and commented on this recipe

    4 stars

    I've just made this quickly to use up some fresh peaches which weren't gettting eaten - too much Christmas eating, I think! I made half the quantity and used a 20 x20 cm tin. But I didn't bother with flouring or sugaring the peaches. The cake cooked in no more than 45 minutes and looked lovely. Very pleasant with the morning coffee and would be useful with either cream or custard for pudding - my peaches were very ripe, so the cake is lovely and moist (probably helped because I didn't do the topping as per the recipe!), which makes it a good pud. I will keep this recipe in my binder as a reminder and will certainly make again, not necessarily with peaches.

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  • Binder photo IsadoraDumpling

    18 May 2013

    IsadoraDumpling commented on this recipe

    My last few traybakes have turned out to be a bit delicate and not quite, soggy around the fruit. I only make this by request and will certainly try this recipe, especially with pears and tangerines.

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  • Binder photo gingernut

    02 June 2013

    gingernut rated and commented on this recipe

    5 stars

    Best pud I've made in ages. Made with fresh peaches - delicious!

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Difficulty and servings

Easy

Cuts into 15 squares

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr

Ingredients

FOR THE TRAYBAKE SPONGE BASE

  • 250g softened butter , plus extra for greasing
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 150ml pot natural yogurt
  • 1 tsp vanilla paste or extract

FOR THE TOPPING

  • 2 tbsp caster sugar mixed with 1 tbsp flour
  • small punnet raspberries
  • 2-3 x 400g/14oz cans peach halves, drained
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Per serving

326 kcalories, protein 5.0g, carbohydrate 43.0g, fat 16.0 g, saturated fat 10.0g, fibre 1.0g, sugar 29.0g, salt 0.5 g

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