Guest
Peaches and cream upside down cake is a simple and tasty retro classic you’re sure to love! 😻 If you’ve tried our famous pineapple upside down cake recipe, this is the exact same thing except with peaches, and it makes the purrfect late summer (or early spring) treat! 🧡🐈 🍑1/4 cup unsalted butter, melted (60g) 🍑1/2 cup brown sugar 🍑1/2 tsp cinnamon 🍑1 large can (822g) peach slices in juice (reserve the juice) 🧡1 1/2 cups plain flour 🧡1 1/2 tsp baking powder 🧡1/2 tsp salt 🧡1/2 tsp cinnamon 🧡1/2 cup unsalted butter, softened (120g) 🧡3/4 cup white sugar 🧡2 eggs 🧡1 tsp vanilla extract 🧡1/3 cup peach juice (reserved from before) 🧡1/3 cup plain full fat Greek style yogurt 🧡Fresh whipped cream or ice cream for serving 1. Preheat oven to 175c/350f. Strain the peaches and keep the juice. Pour melted butter into a standard 23cm/9 inch cake tin and rub to coat evenly. Sprinkle brown sugar and cinnamon in and pat down evenly all over the base. Arrange peach slices in desired pattern. 2. Using a stand mixer, beat butter and sugar until fluffy, then add in eggs and vanilla. Combine salt, baking powder, and cinnamon with the flour in a seperate bowl. In another bowl mix together yogurt and 1/3 cup peach juice. Turn mixer on low speed, and add half the flour mixture, then half yogurt mixture. Mixy mix, then add the remaining flour and yogurt mixture. 3. Carefully pour the batter into the cake tin and gently spread out to evenly cover the peaches. Bake for 45 minutes and remove from oven and let cool. Place a plate on top of the cake tin and carefully flip the cake over. Gently tap the top to help release the cake. Remove the cake tin to reveal your masterpiece, and serve with fresh whipped cream or vanilla ice cream. Yum! 💖
