I often had pineapple upside down when I was younger and I always loved it; any combination of fruit and cake is awesome really!
I’m not actually that keen on pineapple and I had some tinned peaches in the cupboard so I decided to try it out and, surprisingly, it tasted just as good. Perhaps I may go as far as saying it was better!
It was complicated to get it out of the dish I had baked it in and the peaches had all stuck to the dish rather than the cake but with a little TLC it became more aesthetically pleasing. And the whole thing was even better when finished off with custard and extra peaches!
For the sponge:
100g granulated sugar
100g self-raising flour
1tsp baking powder
For the base:
50g melted butter
50g soft brown sugar
Some tinned peaches (as many as you can fit in the dish/you want)
Some glace cherries (as many as you want/fit in with your pattern)
- Heat the oven to 180 C.
- Cream the butter and sugar till light and fluffy.
- Beat in the eggs.
- Stir in the flour and baking powder.
- Grease a tin or dish with the 50g of butter. You want to have a lot of butter as it will melt and form a layer of caramel.
- Sprinkle the 50g sugar over the butter on the base of the tin.
- Arrange the peaches and cherries on top of the sugar and then spoon the sponge mixture on top of the fruit.
- Bake for 35 minutes or until a fork comes out clean, depending on the depth of your dish it may take more or less time.
- Serve with custard or ice cream.