This scrummy cake is a little different to the usual butter cake with icing. Use fresh peaches if they are available, or tinned. If you’re using tinned, keep the syrup to add to the cake.
I created this cake by taking a basic vanilla cake recipe, making some adjustments, and incorporating some ideas from a few other recipes.
I’ve always read that you have to be precise when baking, but I haven’t found this to be the case yet. If the mix doesn’t seem right, I add a little extra moisture or a little extra flour.
Caramel Peach Upside Down Cake
3/4 cup sugar
1 tsp. vanilla
2 eggs, lightly beaten
2 cups self-raising flour/ sifted
1/2 cup milk (substitute part of the milk with the syrup from the tinned peaches if using)
2 – 3 peaches, peeled and sliced or a tin of peaches, drained
50g butter, melted
1/3 cup brown sugar
- Preheat oven to 180°C. Grease and line a cake tin.
- Beat butter and sugar until creamed. Add vanilla and eggs and beat until well combined.
- Add the milk and self-raising flour a bit at a time, alternating between the two, mixing well until all combined.
- Alternatively, throw everything in the mix master or food processor and give it a wiz.
- Pour the melted butter over the base of the cake tin and sprinkle the brown sugar evenly over the top. Line the tin with the peach slices.
- Top the peach with the cake batter and bake for approximately 45 minutes or until a skewer comes out clean.
- Leave to cool completely in the tin so that the caramel sets otherwise it runs everywhere.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.