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 eggs
    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 peaches
    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, questions and tips

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charli_farli
14th Nov, 2010
5.05
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.
chefsehrish
14th Aug, 2010
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???
twinkles1988
21st Aug, 2009
5.05
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!
lucyisalive
10th Jul, 2009
5.05
Forgot to give it a rating - 5 stars, without a doubt!
lucyisalive
10th Jul, 2009
5.05
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!
pbarbieri
25th May, 2009
3.05
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.
goldergreensnw1
8th May, 2009
Check out http://www.bbcgoodfood.com/recipes/6603/classic-sponge-sandwich This has directions for the sponge cake
imicola
1st Feb, 2009
4.05
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!
js74al
26th Nov, 2008
4.05
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!
js74al
31st Aug, 2008
4.05
The first recipe is the "Classic Sponge Recipe." This looks yummy...

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