Upside-down peaches & cream cake

Name: Upside-down peaches & cream cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams soft butter, plus extra for greasing; 200 grams self-raising flour; 1 teaspoon baking powder; 200 grams golden caster sugar; 4 eggs; 2 Tbsps milk; 3 ripe peaches; 85 grams light brown sugar; 2 x 116g tubs clotted cream; 2 Tbsps golden caster sugar; 1 teaspoons vanilla extract

Need a lacto ovo vegetarian dessert? Upside-down peaches & cream cake could be an outstanding recipe to try. One portion of this dish contains roughly 7g of protein, 23g of fat, and a total of 475 calories. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of brown sugar, vanillan extract, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. 585 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 55 minutes. If you like this recipe, take a look at these similar recipes: Peaches and Cream Cake, Peaches and Cream Cake, and Peaches and Cream Cake.

Instructions

Heat the oven to 180C/160f fan/gas 4, line the tins and make the sponge base as described in the 'goes well with' recipe (below right), but do not divide it between the tins just yet.

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Base

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Oven

Halve and stone the peaches, then cut each half into

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Peach

Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin.

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Cake Mix

Peach

Sugar

Bake for 20-25 mins until cooked and golden the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.

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Peach

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Wire Rack

Oven

Whisk the clotted cream with the sugar and vanilla until stiff.

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Clotted Cream

Vanilla

Sugar

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Whisk

Spread this over the plain sponge, then carefully top with the peach sponge.

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Spread

Peach

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Oven

Wire Rack

Whisk

Ingredients

Servings:

200grams

soft butter, plus extra for greasing 200grams

self-raising flour 1teaspoon

baking powder 200grams

golden caster sugar 4

x 116g tubs clotted cream 2Tbsps

golden caster sugar 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.