Peach upside-down cake
A retro favourite - and one that's hard to beat when it comes to easy baking. All you need is a tin of peaches, some flour and sugar - and you've got yourself a cake.
Turning the whole thing upside down when it's done so the peaches take centre stage is genius (whoever invented upside-down cakes, I applaud you). Guaranteed to be the prettiest thing in your kitchen - and a proper crowd-pleaser, too.
I like to top mine (see below) with clouds of whipped cream or yoghurt. Serve outside in the sun for a lovely summery treat.
400g tinned peaches in juice
280g self-raising flour
160g golden caster sugar
Preheat the oven to 200C / fan 180C. Grease and line a small round cake tin (approx 18cm diameter) with a little butter.
Tip out the peach slices (conserving the juice) and arrange them in a circle on the base of the tin.
Add the fruit juice to the flour and sugar and mix them all together in a bowl. If the cake mix seems a little dry, add a few tablespoons of warm water.
Tip the mixture over the peaches and bake for 40-45 minutes until risen and golden. Allow the cake to cool for half an hour before turning it out on to a plate. It’ll keep for 3-4 days in an airtight tin.
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