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Tinned peach upside-down cake recipe

Tinned peach upside-down cake recipe

17 ratings

Upside down and peachy all over, this delicious cake has a hint of almond for a nutty flavour. Serve with a generous dollop of vanilla ice cream for a perfect finisher! See method

  • Serves 8
  • 1 hr plus cooling
  • 420 calories / serving
  • Freezable
  • Vegetarian
  • Dairy-free

Ingredients

  • 150ml vegetable or sunflower oil, plus extra for greasing
  • 175g soft light brown sugar, plus 1 tbsp
  • 410g tin peach slices in juice, drained and patted dry, juice reserved
  • 3 eggs
  • 1 tsp vanilla extract​
  • 125g self-raising flour
  • 1 tsp baking powder
  • 50g ground almonds
  • vanilla ice cream, to serve (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1750kj
    420kcal
    21%
  • Fat

    26g 37%
  • Saturates

    2g 12%
  • Sugars

    29g 32%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 40.4g Protein 6g Fibre 1.8g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm springform or loose-bottomed cake tin and line the base with nonstick baking paper. Sprinkle 1 tbsp sugar over the base. Cut each peach slice in half lengthwise and arrange in a circle to cover the base of the cake tin; set aside.
  2. Pour the oil into a bowl and add the sugar; whisk to combine. Whisk in the eggs, one at a time, followed by the vanilla.
  3. Sift over the flour and baking powder and add the ground almonds; fold in with a spatula. Pour into the tin, gently spreading the batter over the peaches.
  4. Level the top, then put the cake tin on a large baking tray. Bake for 40-45 mins until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack. Serve warm with a drizzle of the reserved peach juice, and ice cream, if you like. Will keep in an airtight container for up to 2 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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