Upside down peach cake
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|¼ cup||Brown sugar|
|820 g||Sliced peaches|
|½ cup||Caster sugar|
|1 tsp||Vanilla essence/extract|
|1 cup||Self raising flour|
- Heat oven to 180°C (160°C fan bake). Grease the sides of a 20cm ring tin. Brush the 25g melted butter into the base of the tin and sprinkle evenly with the brown sugar.
- Drain the peaches and reserve 1/3 cup of the juice. Arrange the peach slices over the base of the tin.
- Place the 100g softened butter and sugar in a bowl and beat with an electric mixer until pale and creamy. Beat in the vanilla and the eggs, one at a time. Gently stir in the flour alternately with the reserved juice.
- Spoon the mixture over the peaches and smooth the surface. Bake for 35 minutes or until a skewer inserted comes out clean. Rest cake in the tin for 10 minutes to firm before turning it out upside down on a plate to cool.