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Upside-down peach sponge

Upside-down peach sponge

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A star rating of 4.5 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 15 squares

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

Nutrition: per serving
HighlightNutrientUnit
kcal326
fat16g
saturates10g
carbs43g
sugars29g
fibre1g
protein5g
low insalt0.5g
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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

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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Overall rating

A star rating of 4.5 out of 5.14 ratings
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