This delicious upside down cake combines caramel sauce, fresh peaches and wonderfully moist sponge. Using shop bought caramel sauce makes this cake very easy to make.
The recipe is adapted from Homestyle Cookies, Muffins and Cakes by Murdoch Books.
Ingredients:
200 g unsalted butter (or margarine), softened
3 tbsp caramel sauce
3 large peaches, stoned and sliced
250 g caster sugar
3 tsp grated lemon zest
3 eggs
385 g self-raising flour
250 g plain yogurt
1 tbsp lemon juice
Method:
Preheat oven to 180 C (fan 160 C).
Lightly grease a deep 23 cm round baking tin (or same size square tin) and line the base with baking paper.
Evenly spread the caramel sauce all over the base of the tin.
Arrange the peach slices over the sauce.
Beat the caster sugar, lemon zest and butter until pale and creamy.
Add the eggs one at a time, beating well after each addition. The mixture will look curdled.
Using the spoon, fold in the flour and the yogurt in two batches, then the lemon juice.
Spoon the mixture over the peaches and smooth the surface.
Bake for 1 hour 25 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
Leave to cool in the tin for 30 minutes before carefully turning out onto a large serving plate.
Serve and enjoy with a nice cup of tea or coffee!
Bon Appetit!
