Peach upside down cake recipe

Being an absolute attention seeker myself, it only makes sense that I’m fond of an upside down cake. The lurid theatricality of flipping something over to reveal the surprise beneath…it appeals hugely.

Use whatever seasonal fruit you have at hand – peaches, nectarines, plums, poached rhubarb, apple or pear.

It’s worth noting that the base recipe is a good one to keep up your sleeve too – a lovely moist texture that is neither too light nor too dense – I’ve been using it for years.

This will keep for 3-4 days in an airtight container, and I strongly recommend serving it with much too much cream.

READ MORE:
* Medovnik (layered Russian honey cake) with peaches recipe
* Flex your mussels with Sam Mannering’s weekend recipes
* Recipe: Sam Mannering’s quick plum and filo tart

PEACH UPSIDE DOWN CAKE

PREP TIME: 20 MINS

COOK TIME: 50-60 MINS

MAKES: ONE LARGE CAKE

Ingredients:

50g soft butter

80g brown sugar

2 tbsp honey

4-5 golden peaches

320g soft butter

300g caster sugar

3 eggs

250ml milk

400g self raising flour

1 tsp baking powder

Method:

1. Preheat the oven to 180C on bake. Grease and line a standard 20cm cake tin with baking paper.

2. Beat together the butter, brown sugar and honey until light and fluffy. Spread this mix evenly over the base of the lined tin.

3. Slice the peaches up and arrange over the top of the brown sugar mix in the tin.

4. Beat together the second measure of butter and the caster sugar until light and fluffy.

5. Beat in the eggs, one by one, then mix in the milk. It’ll curdle a bit, but never fear.

6. Sift in the flour and baking powder and fold into the mix – this will bring the mix back together.

7. Spread the batter evenly over the top of the peaches (try not to eat too much of it as you do so). Smooth off the top and pop into the preheated oven and bake for about an hour, until a skewer inserted into the middle comes out clean.

8. Allow to cool completely before running a knife around the outside of the cake, carefully inverting onto a plate, and peeling off the baking paper. Pop under the grill to caramelise a little on top if you fancy, before serving.