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Peach melba upside-down cake recipe

Peach melba upside-down cake recipe

29 ratings

Make the most of sweet flat 'Doughnut' peaches in this summery upside-down cake recipe marbled with tangy raspberry coulis. Ground almonds make this fruity cake extra moist – serve with raspberries and crème fraîche, or pack into a picnic hamper. See method

  • Serves 12
  • 20 mins to prepare and 1 hr to cook, 10 mins to cool
  • 334 calories / serving
  • Vegetarian


  • 200g unsalted butter, softened, plus extra for greasing
  • 200g light brown sugar
  • 4 medium eggs
  • 125g self-raising flour
  • 100g pack ground almonds
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • 50g Tesco Finest raspberry coulis, plus extra to serve
  • 5 flat peaches, halved and stoned
  • 150g raspberries
  • 200g half-fat crème fraîche (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    10g 48%
  • Sugars

    22g 25%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 31.7g Protein 5.8g Fibre 1.2g


  1. Preheat the oven to gas 4, 180°C, fan 160°C and grease and line a deep 23cm springform cake tin with nonstick baking paper. In a large bowl, cream the butter and sugar with an electric whisk or wooden spoon for 3 mins or until light and fluffy. Beat in the eggs, one at a time, gradually adding half the flour as you go. Whisk until combined. Add the remaining flour, the almonds, baking powder and vanilla; mix until just combined. Remove 150g of the mixture and stir through 50g coulis.
  2. Line the base of the cake tin with the peaches, cut-side down. Dollop the cake mixtures alternately over the top, then swirl with a knife to create a marbled effect. Bake for 1 hr or until a skewer inserted into the middle of the cake comes out clean. If the cake looks like it's browning too much, cover with foil after 50 mins.
  3. Leave to cool on a wire rack for 10 mins, then carefully turn out onto a plate. Serve warm or cold with raspberries, a little extra coulis and a dollop of crème fraîche, if you like. Will keep in an airtight container for up to 2 days.

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