Name: Upside-down peach sponge
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: Cuts into 15 squares
Cuisine: British
Ingredients: 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; 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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Upside-down peach sponge

Upside-down peach sponge

Sarah Cook

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Cuts into 15 squares

Easy

Prep: 25 mins

Cook: 1 hr

A star rating of 4.5 out of 5.17 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal326
fat16g
saturates10g
carbs43g
sugars29g
fibre1g
protein5g
salt0.5g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2010

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A star rating of 4.5 out of 5.17 ratings

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