Upside-down Peaches & Cream Cake
This delightful peach clotted cream cake is a heavenly treat that beautifully combines the sweetness of ripe peaches with the richness of clotted cream. A moist sponge base serves as the perfect foundation for the luscious layers of fruit and cream filling, resulting in a dessert that is both visually stunning and incredibly delicious. Perfect for any occasion, this cake is sure to impress your guests with its wonderful flavors and textures.
— Constant Cookbook
Ingredients
- 200g soft butter , plus extra for greasing
- 200g self-raising flour
- 1 tsp baking powder
- 200g golden caster sugar
- 4 eggs
- 2 tbsp milk
- 3 ripe peaches
- 85g light brown sugar
- 2 x 116g tubs clotted cream
- 2 tbsp golden caster sugar
- 1⁄2 tsp vanilla extract
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.
- Halve and stone the peaches, then cut each half into 4. 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. 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.
- Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.
Cook Time
20M
Prep Time
PT35M
Yield
Cuts into 8 slices
Nutrition
- Calories: 658 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 26 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 45 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.94 milligram of sodium
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