Fresh peach upside down cake

Fresh peach upside down cake


97 people made this

About this recipe: A gorgeous sponge tops fresh peaches, then it's baked and flipped upside down for a pretty result. Moist and delicious, this cake really lets in-season peaches shine!

Judy Wilson

Serves: 9 

  • 50g butter
  • 110g light brown soft sugar
  • 1/4 teaspoon ground nutmeg
  • 5 fresh peaches - peeled, stones removed and halved
  • 110g butter, softened
  • 100g caster sugar
  • 1 egg
  • 150g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 120ml milk

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Melt 50g butter in a 20cm square tin. Sprinkle with dark brown soft sugar and nutmeg. Arrange peach halves, cut side down, in tin.
  2. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread cake mixture over peaches.
  3. Bake in a preheated oven at 190 C / Gas 5 for 35 to 40 minutes, or until lightly browned on top. Remove cake from oven, and let stand in tin for 5 minutes; invert onto serving plate.


Delicious served with whipped cream.

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