Upside-down peach sponge

Latest comments and suggestions

• vixsticks

  25 July 2010

  vixsticks rated and commented on this recipe

  

  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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• Judi

  22 March 2011

  Judi rated and commented on this recipe

  

  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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• 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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• sunhat22

  19 June 2011

  sunhat22 rated and commented on this recipe

  

  defo 5 star!!!

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• ibti1991

  29 December 2011

  ibti1991 rated and commented on this recipe

  

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

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• Ruch

  16 February 2012

  Ruch rated and commented on this recipe

  

  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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• Kath

  18 June 2012

  Kath rated and commented on this recipe

  

  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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• susieone

  22 December 2012

  susieone rated and commented on this recipe

  

  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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• IsadoraDumpling

  Today

  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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http://www.bbcgoodfood.com/recipes/694637/

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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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Difficulty and servings

Cuts into 15 squares

Preparation and cooking times

Prep 25 mins

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

Per serving

326 kcalories, protein 5g, carbohydrate 43g, fat 16 g, saturated fat 10g, fibre 1g, sugar 29g, salt 0.5 g

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