Peach and almond upside down cake recipe
This peach and almond upside down cake is all moist , nutty peach on top with dense syrupy cake underneath. It is a perfect afternoon tea treat.
- 3/4 cup brown sugar
- 1/2 cup flaked almonds
- 820g tinned peaches
- 250g butter, softened
- 1 cup castor sugar
- 3 eggs
- 2 cups self-raising flour
- 1/2 cup milk
- 1 pinch of salt.
Preheat oven to 180°C. Grease a 22cm non-stick cake pan with butter and set aside.
In a bowl, using a mixer, beat the butter until it is light and fluffy and gradually add the sugar, beating until it is all dissolved.
Add eggs in with the mixer running and beat until well combined.
Fold in half of the flour and milk. Then fold in the rest with the salt until well combined.
Sprinkle the brown sugar over the base of the cake tin. Sprinkle half of the flaked almonds over the brown sugar.
Arrange drained peach slices over the almonds. Spoon the cake batter on top and smooth out the surface. Bake for 45-55 mins. It is done when the centre springs back upon touching.
Leave to cool for 5 minutes after removing from oven and after turning it out of the tin, sprinkle with the remaining flaked almonds.
- The cake batter is very thick in this recipe so don't be alarmed.
- You can serve this with cream or ice-cream but I prefer it on its own.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.