Upside-down peach sponge

Upside-down peach sponge

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(11 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

      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

      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 eggs
      Eggs

      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

      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
      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
      Peaches

      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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    SIMOSimo
    22nd Nov, 2016
    5.05
    Lovely pudding! The sponge is soft, fluffy and moist and the yogurt gives it a nice, distinct flavour. Warm with icecream or cold on it's own is equally nice.
    Beemair
    28th Feb, 2016
    5.05
    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
    25th Feb, 2015
    0.05
    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
    2nd Jun, 2013
    5.05
    Best pud I've made in ages. Made with fresh peaches - delicious!
    isadoradumpling
    18th May, 2013
    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
    22nd Dec, 2012
    4.05
    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
    18th Jun, 2012
    5.05
    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
    16th Feb, 2012
    5.05
    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
    29th Dec, 2011
    4.05
    fantastic sponge! a real treat! also used a deeper dish, and next time i would add more peaches.
    sunhat22
    19th Jun, 2011
    5.05
    defo 5 star!!!

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