Upside Down Peach Cake

Happy Tuesday guys! Recipe of the day is Upside Down Peach Cake – super indulgent and moist fruit cake, topped with ripe peaches.

We’ve been enjoying lots of amazing Summer produce lately – ripe fruit and crunchy vegetables.

I’ve been also making quite a few cakes and bakes and this Upside Down Peach cake has become one of our favourite. The recipe is super simple, almost identical to another bake we’ve been enjoying this Summer – Easy Blackberry Traybake.

The main difference is the fruit, obviously, and this time I arranged the peach slices on the bottom. When cooled completely, turn the cake upside down so that the sweet and juicy peaches are on the top. Use a big plate to do that, just make sure it is at room temperature.

For more indulgent version, serve with some clotted cream or vanilla ice cream.

What you need:

flour
eggs
butter
yogurt
sugar
baking powder
vanilla extract
ripe peaches

Here’s how to make this delicious Upside Down Peach Cake

Ingredients:

125g plain flour, sifted
125g caster sugar
125g butter, melted
2 large ripe peaches, cut into slices
2 heaped tbsp yogurt
2eggs
1 1/2tsp baking powder
1tsp vanilla extract

Preparation:

Preheat the oven to 190C.
In a bowl, whisk the butter and sugar until creamy. Add the eggs one by one, yogurt and vanilla essence.
In a separate bowl, combine the flour and baking powder.
Add the flour bowl to the wet ingredients and mix well.
Grease a baking tray with butter and dust a bit of sugar. Arrange the peach slices on the bottom and pour over the cake mixture.
Bake in the oven for about 25 minutes.
Leave to cool completely, turn upside down and serve.

Enjoy!