We hope you’re enjoying our easy and cheap recipes on the blog, perfect for lockdown to keep busy, keep the children entertained, or simply to make some yummy treats.
Our next recipe is a lovely light, sweet and fruity treat, served either cold or warm with or without a dollop of cream or ice-cream: Vanilla & Peach Upside Down Cake.
Vanilla & Peach Upside Down Cake
- 40g margarine or butter
- 50g soft brown sugar
- Can of peach slices
- 100g self raising flour
- 100g margarine or butter
- 100g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- Preheat the oven to 180c / Gas Mark 4.
- Grease a (roughly) 20cm round cake tin. Note to use a sealed tin, rather than a loose based tin. You can use any shape, but the peach arrangement looks lovely if you can use a round tin. Click here to view cake tins.
- Melt together the 40g butter and brown sugar in a pan, constantly stirring to avoid burning. Make sure that both are fully combined and melted together. Pour into your tin.
- Arrange the peach slices in a circular design on top.
- Beat together the 100g butter and caster sugar. Then whisk/beat in the eggs and vanilla. Using an electric whisk will help make your sponge light and fluffy - click here to view food mixers and blenders.
- Add the flour a little at a time, whisking it in.
- Pour the mixture over the peaches and smooth out the top to make it level.
- Bake for 30 minutes.
- Once baked, leave the tin to cool on a cooling rack to allow air to circulate underneath.
- When cooled, place a plate on top of the tin and flip over gently to release the cake.
If you’re not keen on peaches you could try pineapple or sliced tinned pears. Or even a mix!
This is a yummy, quick and easy teatime treat or dessert to make - we hope you enjoy it as much as we do!
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