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Peach and Rhubarb Upside Down Cake
The perfect dessert cake, it can be eaten as warm or cold as a dessert with cream, yogurt, custard or ice-cream. It's also great with a cup of tea or coffee.
Ingredients
Topping
- 4 peaches or nectarines
- 1 large or two medium stalks of rhubarb thinly sliced
- 125 grams butter
- 1/2 teaspoon vanilla extract
- 125 grams soft brown sugar
Cake
- 125 grams softened butter
- 125 grams soft brown sugar
- 2 eggs beaten
- 125 grams self-raising flour
- 1 teaspoon baking powder
Instructions
For the topping
- Melt the butter and mix with the soft brown sugar. Grease a 20cm round cake tin and spread the butter and sugar mixture in the base of the tin.
- Skin the peaches by placing in a bowl and covering with boiling water, leave for 2 minutes, then lift them out and the skin should slip off easily. Slice the peaches into even slices and place on the sugar mixture in a pleasing pattern.
- Cover the peaches with the thinly sliced rhubarb.
For the cake
- Place all the ingredients in a bowl and beat well with an electric mixer for about 2 minutes until well blended.
- Spoon the mixture over the peaches and rhubarb and smooth the top.
- Bake at 190C/170C fan for 25 minutes or test with a skewer, the cake is done when the skewer, when placed into the centre of the cake, comes out clean.
- Leave to cool in the tin for 10 minutes then remove from the tin and either serve warm or cool on a cooling rack.
Notes
Serve as dessert with cream, custard or ice cream, or serve as a cake with tea or coffee.
Nutrition
Calories: 449kcalCarbohydrates: 50gProtein: 4gFat: 27gSaturated Fat: 16gCholesterol: 108mgSodium: 240mgPotassium: 255mgFiber: 2gSugar: 38gVitamin A: 1091IUVitamin C: 5mgCalcium: 53mgIron: 1mg