Peach & Redcurrant Sour Cream Ring
Experience a taste of summer with this delightful Peach and Redcurrant Upside-Down Cake. Fresh peaches, vibrant redcurrants, and a moist, fluffy cake come together to create a beautiful dessert bursting with fruity flavors and a hint of sweetness. Enjoy it warm as a cozy treat or cold for a refreshing cake that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 3 ripe peaches , skinned, halved and stoned
- 5 tbsp peaches conserve
- 100g fresh redcurrants
- 250g self-raising flour
- 1 tsp baking powder
- 175g butter , softened
- 175g golden caster sugar
- 2 eggs , beaten
- 1 tsp vanilla extract
- 4 tbsp milk
- 170ml pot soured cream
Instructions
- Heat oven to 190C/fan 170C/gas 5 and butter a non-stick 23cm ring tin. Arrange the peaches, cut side up, in the base if the tin, then randomly spoon in the peach conserve and scatter over the redcurrants.
- To make the cake, beat together the flour, baking powder, butter, sugar, eggs, vanilla and milk until well mixed, then stir in the sour cream. Spoon the mixture into the cake tin, then level the surface.
- Bake for 35-40 mins until the cake is well risen, golden, and springs back when lightly pressed. Cool for a few mins, then carefully turn out onto a plate. You can serve warm with cream as a dessert or cold as a cake.
Cook Time
40M
Prep Time
PT15M
Yield
Cuts into 6 slices
Nutrition
- Calories: 605 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 78 grams carbohydrates
- Sugar Content: 46 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.2 milligram of sodium
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