I made this the weekend that we moved into the new flat. If moving into a small but beautiful flat and being incredibly happy doesn’t merit making cake, what does?
This is also part of a little challenge I’m setting myself. I’ve fallen out of the habit of baking in the past year or so, which is a shame because it’s the whole reason I got into cooking and blogging in the first place.
Well, at the moment the third series of The Great British Bake Off is on, so I’ve decided I’m going to attempt all of the challenges they do. Of course if this means by Week 8 I’ll be making three tier cakes covered in macarons and spun sugar I might have to reconsider.
Anyway. The first challenge this series was upside-down cakes. I’ve never made one before, so I adapted a recipe from a cookbook. It was bloody DELICIOUS. We ate the whole thing between the two of us in one sitting, it was that good.
I was using a tiny cake tin my friend Becki bought me, so I used half of the quantities listed here. You can make this recipe in a deep 20cm cake tin.
You start by creaming together butter and sugar and smearing it round your cake tin. Then you slice some peaches and arrange them prettily in the base of the tin.
Whip up a pale, creamy batter and add that to the top of the peaches.
Bake the cake for 30-40 minutes, until it’s all golden and puffed up.
Let it cool slightly, then put a plate on top of the cake so it covers the tin completely. In one movement, flip the whole thing over so the plate is on the bottom.
Gently tap and squeeze the cake tin until you can slide the cake neatly out onto the plate.
Doesn’t that look pretty?
- For the topping :
- 80g caster sugar
- 80g butter
- 2 large peaches
- For the cake :
- 4 eggs
- 250g butter
- 250g sugar
- 200g plain flour
- 2 teaspoons of baking powder
- Pre-heat the oven to 190C. Cream together the 80g sugar and 80g butter and smear it around the bottom and sides of your cake tin
- Then slice up your peaches and line the bottom of the cake tin with them, letting them overlap so the bottom is entirely covered
- Put the eggs, butter, sugar, sieved plain flour and baking powder in a large bowl and mix it together until you get a pale, lump-free and thick batter. Pour this on top of the peaches
- Bake the cake for 30-40 minutes, until the cake is golden and has puffed up. Leave to cool for 15 minutes.
- Put a plate on top of the cake so it covers the tin completely. Flip the whole thing over, plate and cake tin together, over so the plate is on the bottom. Gently tap and squeeze the cake tin until the cake slides out onto the plate