Upside Down Peach Cake – Oh So Retro
It’s time to dust off that can of peaches that’s been sitting in the back of the pantry for months (maybe longer...?) and put them to good use! Having realised that I haven’t eaten nor seen an upside down cake in many years I decided to give this one a go again. The results: A WIN. This easy-to-make cake is best served warm for dessert with lashings of whipped cream or ice cream. I'll admit though, it was made whilst watching the NRL Auckland Nines, namely the Warriors, and in haste and distraction I completely forgot to put the sugar into the cake mix!!! ALAS, I thought my dessert for a dinner date that night was ruined. However we were pleasantly surprised that the sugar mix and peaches provided the perfect amount of sweetness for this dessert and in fact it made me start to think that maybe cakes and desserts could do with a little less sugar…but then again dessert is dessert and it’s an indulgence. So why do it by halves! I urge you to make this simple recipe. It’s delicious and looks beautiful too!
1 can sliced peaches in juice
1/3 cup packed brown sugar
4 tablespoons butter, melted
¼ tspn cinnamon
1 tspn nutmeg
1 ½ cups flour
2/3 cup sugar (this can be left out…I still tastes great without it!)
¾ tspn baking powder
¼ tspn baking soda
1 cup milk
1 tspn vanilla extract
1. Drain peaches, keeping juice.
2. In a bowl combine brown sugar, cinnamon, nutmeg, 1 tbspn butter and 3 tbspn peaches juice.
3. Spread mix into bottom of a greased cake tin (20cm). Cut peaches in half lengthways and arrange in single layer over mixture. Be sure to spread them out how you want them to look as it will be the top of the cake once turned out.
4. In a large bowl sift flour, sugar, baking powder and baking soda.
5. In another bowl mix milk, egg and vanilla. Add to dry ingredients and mix lightly till combined.
6. Pour cake mix on top of sugar/peach mix and bake on 175 degrees for 25 minutes or until cooked.
Its never going to be as good as your Mum used to make but ENJOY!