Served warm with cream or yoghurt, upside down cakes are divine espeically when delicate short-seasoned fresh fruits are the go.

Ingredients

• Base
• 25 grams butter, softened
• ¼ cup brown sugar
• 3 peaches
• ½ cup chopped walnuts or pecans, optional
• Cake
• 100 grams butter, softened
• ¾ cup sugar
• 1 egg
• 2 teaspoons vanilla essence
• 1¼ cups flour
• 2 teaspoons baking powder
• ½ cup milk

Method

1. Preheat the oven to 180ºC. Prepare the base by beating the butter and brown sugar together and spreading thickly over the base of a 20cm spring form cake tin.
2. Peel, halve and stone peaches and arrange them attractively on the creamed sugar with the nuts if using.
3. Beat the second measure of butter and sugar together until light and creamy. Beat in egg and vanilla essence well.
4. Sift the flour and baking powder together and fold into the creamed mixture alternately with the milk. Spoon the mixture evenly and carefully over the peaches.
5. Bake in the preheated oven for 45-50 minutes or until a skewer inserted comes out clean. Stand on a wire rack for 5 minutes before gently removing sides of the spring-form tin and inverting the cake on to a serving plate.

Cooks Tips

- Add 1 teaspoon ground cardamom with the flour.

- Add ¼ cup white chocolate chips to the cake batter.

- When fresh peaches are out of season, this is a great recipe to make with canned peaches or pears.