Recipe: Upside Down Peach Cake

Feeling peachy keen this Wednesday morning with this recipe which has secured a spot as one of my old time favourites - upside down peach cake! My favourite bit of this cake has to be the gooey, caramelised peach topping that almost forms a layer of toffee over the entire cake and in the spirit of being OTT, I like to dowse it in warm vanilla custard before serving 😍 Would love to know what your favourite peach dessert is?

Upside Down Peach Cake

Recipe Source: Unknown
Pic Credit: @aniseeds

1/2 cup butter
1 cup brown sugar
1 tin sliced peaches
1 cup self raising flour
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
5 tablespoons peach juice from tin
1 teaspoon vanilla extract

Method:
Add 1/2 cup of butter to 9-inch baking pan and place inside a warm oven until melted (about 5 minutes)
Remove from oven, and sprinkle brown sugar evenly over the butter
Add peach slices to the top of the butter/sugar and set aside for later
In a medium bowl, combine sifted flour, baking powder and salt, and stir
Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Then set aside for later
In a separate bowl beat egg yolks with sugar at medium speed until creamy
Add 5 tablespoons of peach juice, and 1 teaspoon of vanilla extract, and beat well
Add the flour mixture to the creamed mixture, and beat until well combined
Fold in the egg whites with a rubber spatula
Pour cake mixture evenly over the fruit, and smooth with the spatula
Bake for 40 minutes. Bake till golden and a toothpick inserted into the center comes out clean
Place on a wire rack to cool for 10 minutes
Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate

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