Caramel peach upside-down cake

Caramel peach upside-down cake

A variation to the pineapple upside down cake. This is delicious served with cream or ice-cream, ideal in the summer time and easy to make for a casual get-together.

Serve at room temperature and store in the fridge.

Makes 1 ring cake|Baking time 35-40 minutes at 180 C

Utensils required: Electric whisk|Measuring cups & spoons & scale|20 cm round ring cake tin

Caramel peaches:
30 grams unsalted butter
1/3 cup (70 grams) soft light brown sugar
1 tin of peach slices (415 grams tin) drained – reserve peach syrup*

90 grams unsalted butter
1/2 cup (110 grams) castor sugar
2 large eggs
1 tsp vanilla extract
1 cup (150 grams) self raising flour
1 tin of peach slices (415 grams tin)
1/3 cup (80 mls) of peach syrup reserved* from tin

  1. Preheat oven to 180 C
  2. Grease and line the base of a 20 cm ring tin
  3. Make the caramel peaches topping:
    1. Heat butter and sugar over medium heat, stir with a wooden spoon until melted
    2. Pour over the base of the tin and arrange the well drained peach slices over the top (pat peach slices dry with paper towels if necessary)
  4. Make the cake:
    1. Cream butter and sugar until light and fluffy
    2. Add eggs one at time, beating well after each addition
    3. Add vanilla and mix until combined
    4. Fold in flour alternatively with reserved peach syrup
  5. Spoon cake batter evenly over peach slices and bake for 35-40 minutes or until a cake tester comes out clean
  6. Cool in the tin for 10 minutes before turning out to cool completely on a wire rack
  7. Serve with double thick cream or ice cream