Recipe: Upside-Down Peach Cake

Light. Tasty. Easy and Peachy!

During this pandemic, many of us have turned to spending more time in the kitchen. I’ve always loved cooking and baking, and lately I’ve really gotten back into the latter. I spotted a tin of peaches in the shelf the other week and it has been on my mind since. Therefore this weekend I baked an upside down peach cake. I love to make something I’ve not yet tried before, and so these tinned peaches got baked!

Truth be told…this was delicious! The cinnamon & nutmeg give a lovely sweet spice, and is enriched by the dark brown sugar. Although there isn’t a huge rise on the cake, (I might swap for self-raising flour next time to see a difference), it almost adds to it being such a light cake. Ideal with a cupps, or as part of an at-home Afternoon Tea delight.

Prep: 15 mins

Cook: 30-40 mins

Ready in 60 minutes

Serves 8-12


Peaches Layer:

1 tin of peaches in juice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

75g dark brown sugar

25g butter, melted

Cake Layer:

150g plain flour

3/4 teaspoon baking powder

1/4 teaspoon bicarbonate of soda OR bread soda

25g dark brown sugar

100g caster sugar

Pinch of salt

1 egg

1 teaspoon vanilla extract

140ml buttermilk (alternatively stir 140ml full fat milk with 1 tablespoon lemon juice, let stand 5 mins)

75g butter, melted


  1. Preheat your oven to 170°C (fan oven). Line and grease a round cake tin with your choice of coconut oil/butter/margarine/sunflower oil.
  2. Drain and slice the peaches, saving the juice from the tin a small bowl/cup. In a small bowl, mix the brown sugar, spices and butter then gradually add the peaches juice until it’s nice and smooth. Spread across the cake tin, then place peach slices on top.
  3. In a large mixing bowl, sift the flour, baking powder, bicarbonate of soda, salt and both sugars. In a separate bowl, beat and mix the egg with the buttermilk and vanilla, then gradually add the melted butter making sure the mix doesn’t curdle. Add the wet to the dry ingredients and mix until smooth.
  4. Pour over the peaches layer, level and pop into the preheated oven for 30-40 minutes, or until a skewer comes out clean.
  5. Leave to rest in the tin for about 5 minutes, then gently ease off from the sides and remove the cake tin. Using the aul ‘plate and flip’ method, and with the peaches facing up, turn out and place on a display plate to wow everybody!

Recipe adapted from Taste of Home, 2018


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Image © Nirina Plunkett

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