Last week I made this amazing upside down peach cake inspired by Julie Goodwin's recipe. I made few changes to the original recipe according to my taste. The idea of this cake is to bake with a layer of peach on the bottom of the pan and turn it upside down after taking out of the oven. If you layer the peach slices well, the cake will turn out very beautiful. You can also use pineapple or apricot instead of peach.
- Canned sliced peach (enough to cover the base layer of the cake)
- 250g margarine
- 2 cups self-raising flour
- 1/2 cup milk powder (to accentuate milky flavour)
- 3/4 cup sugar
- 1/2 cup milk
- 3 eggs
- Preheat oven at 180C.
- Grease your non-stick cake pan with margarine.
- Layer peach slices evenly on the pan as shown in the picture.
- Using an electric beaters, cream margarine and sugar until the sugar is well dissolved.
- Adding one egg at a time, keep mixing.
- Add flour, milk powder and milk in two batches and fold in well until they are nicely combined. This cake batter is a bit thicker compared to other cake batters.
- Pour the batter on top of the peach layer and spread evenly around the pan.
- Bake for around 40-45 minutes.
- Turn it upside down into a wire rack to cool so that the peach layer is now on top.