Upside-down peach sponge

Upside-down peach sponge

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(10 ratings)

Prep: 25 mins Cook: 1 hr

Easy

Cuts into 15 squares
A moist, fruity cake which is perfect for an afternoon tea with friends

Nutrition and extra info

Nutrition: per serving

  • kcal326
  • fat16g
  • saturates10g
  • carbs43g
  • sugars29g
  • fibre1g
  • protein5g
  • salt0.5g
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Ingredients

For the traybake sponge base

  • 250g softened butter, plus extra for greasing

    Butter

    butt-err

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

  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp 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…

  • 4 egg

    Egg

    egg

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

  • 150ml pot natural yogurt
  • 1 tsp vanilla paste or extract

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

For the topping

  • 2 tbsp caster sugar mixed with 1 tbsp flour
  • small punnet raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 2-3 x 400g/14oz cans peach halves, drained

    Peach

    pee-ch

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

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.

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Comments, questions and tips

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Comments (12)

Beemair's picture
5

This is one of the best sponge recipies I've made. I switched up the fruit for plums and changed the sugar for syrup. Was a great hit. Very light and fluffy.

annie515's picture
0

Oh dear. Not a fan. The cake came out dry and the fruit disappeared into the mixture. Put it in the fridge and attempted to save it by adding addition pureed fruit over to moisten but it was awful. No flavour and dry. :(

g1ngernut's picture
5

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

isadoradumpling's picture

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.

susieone's picture
4

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.

kath-burmeister's picture
5

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.

ruchinis's picture
5

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...

ibti1991's picture
4

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

sunhat22's picture
5

defo 5 star!!!

sunhat22's picture
5

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

jjlawlor's picture
4

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.

vixsticks's picture
4

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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