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About this recipe: A simple but impressive upside down cake made with juicy in-season peaches. The cake mixture is stirred all together at once in one bowl, it couldn't be easier!
For an impressive finishing touch, skip the apricot jam and instead dust the top of the cooled cake with about 2 tablespoons of caster sugar. Using a creme brulee torch, caramelise the sugar on top of the peaches till a deep golden brown.