Peach Upside Down

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 butter

100g granulated sugar

2 eggs

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)



  1. Heat the oven to 180 C.
  2. Cream the butter and sugar till light and fluffy.
  3. Beat in the eggs.
  4. Stir in the flour and baking powder.
  5. 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.
  6. Sprinkle the 50g sugar over the butter on the base of the tin.
  7. Arrange the peaches and cherries on top of the sugar and then spoon the sponge mixture on top of the fruit.
  8. 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.
  9. Serve with custard or ice cream.



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