Peach and Cinnamon Upside-Down Cake

6 Sept 2016

Please forgive me for this not-so-great photo. You know those times where something just happens so 'spur of the moment' and you have neither your good camera or a good setting? That's exactly what happened. Every Sunday, my mum cooks up an amazing Sunday dinner, with a different dessert or pudding each week. She actually forgot to plan the pudding for the Sunday just gone (4th Sept), so it was left up to me to whip something up. My sister and I put our heads together and came up with a cake that fused one of our favourite fruits with a classic favourite, peach and cinnamon upside-down cake.

The only upside-down cake I'd made before this was a pineapple one when I was about 13 years old, so I just wasn't sure how peach was going to work. I took a basic Victoria Sponge recipe, and tweaked it a little to accommodate the peaches and the spice. Honestly, I wasn't sure it was going to work, but it was seriously good, if I do say so myself. Now, you might be reading this and thinking "Olivia, peach and cinnamon DO NOT go together," and I was thinking exactly the same thing. But once I took my first bite, I knew how wrong I was. The spice of the cinnamon complements the juiciness of the peaches amazingly, so this is definitely a 'don't judge a book by its cover' sort of situation. 

You will need:
2 cans of tinned peaches (or around 3 ripe peaches if you're not lazy)
85g light brown sugar
3 tablespoons cinammon
200g soft butter, plus extra for greasing
200g self-raising flour
1 tablespoon baking powder
200g golden caster sugar
4 eggs
2 tablespoons milk (optional)

  1. Preheat your oven to 180c/160c fan/gas mark 4, and grease and line a large, round cake tin. If you'd like, you could use two smaller tins to make a two tier cake, as this guy rises quite a lot!
  2. Halve and stone your peaches, then slice each half into four. If you're using a tin, just drain away the juice! Pop the slices into a bowl with your light brown sugar and a tablespoon of cinnamon. Toss the slices, getting them nicely coated. Arrange them into a single layer in your tin or one of the tins. You can get really creative with this to make an absolute showstopper of a cake!
  3. In a large bowl, beat your butter and golden caster sugar together until they become light and fluffy. Gradually add in your eggs, making sure to beat after each one, until the mixture becomes smooth.
  4. Sieve in your self-raising flour, baking powder and two tablespoons of cinnamon, and then gently fold the mixture together. If you feel like there isn't enough cinnamon, you can always add more! If you think that the mixture is a little too thick, you can add in some milk to help loosen it.
  5. Tip this mixture into your tin, or spread it out evenly between your two tins. Using the back of a tablespoon, smooth the mixture out to the edges, making sure not to disturb your peach slices too much.
  6. Pop your tin/tins into the oven for around 20-25 minutes. The cake that includes the peach slices may need a little longer due to the fruit juices, so it may need an extra 10 minutes. Be sure to check on it, and if a skewer poked into the middle comes out clean, it's done!
  7. Allow the cake to completely cool in the tin before tipping it out on to a plate. If you're making a two tier cake, you could fill the middle with a layer of peach jam and some whipped cream for a gorgeous summery taste. Then serve!
We ate our cake with some of my mum's homemade vanilla ice cream, which was beautiful, but this would work so well with custard or cream too. It is such a versatile pudding, as the peach gives you that summer flavour, but the spice of the cinnamon cuts through with an autumnal taste. I would gladly make this again, and everybody at the table loved it. Even my grandad complimented me on it, and he hates cake!

Do you know any great upside-down cake recipes? I'd absolutely love to try making more!

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