• Sarah Rainey

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.



Serves 6

Ingredients:

400g tinned peaches in juice

280g self-raising flour

160g golden caster sugar

Method:

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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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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