Peach Upside Down Cake

    1 hour

    Upside down cakes always look so fancy and they're no trouble at all to prepare. This version uses peaches instead of the usual pineapple.

    11 people made this

    Serves: 8 

    • 180g butter, softened
    • 1 tablespoon brown sugar
    • 4 fresh peaches - pitted, skinned and sliced
    • 3 eggs
    • 3/4 cup (160g) white sugar
    • 3/4 cup (190ml) milk
    • 1 teaspoon vanilla essence
    • 2 cups finely ground sweet biscuit crumbs
    • 1 teaspoon baking powder
    • 1/8 teaspoon salt

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 190 degrees C.
    2. Place 1 tablespoon of the butter in a 23cm round cake tin and place in oven to melt. Once the butter has melted remove the pan from the oven and stir in the brown sugar. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.
    3. Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.
    4. Cream the remaining butter with the white sugar. Beat in the egg yolks, then the milk and the vanilla essence.
    5. Stir the biscuit crumbs, baking powder and salt together. Beat the crumb mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan over the top of the peaches.
    6. Bake for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.

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    Reviews in English (10)


    I definitely enjoyed the taste of this cake, but I cut down the sugar to 1/2 cup, which was enough for me. If I made it again I would add less milk because I think the batter was too runny. That might also help the peaches brown a little.  -  12 Aug 2008  (Review from Allrecipes USA and Canada)


    very good. don't overbake this cake, the special flavor of the crackers combines wonderfully with it being so moist. i added 1/4 tsp. peach extract to the batter and it was definatelly a special cake.  -  04 Jul 2005  (Review from Allrecipes USA and Canada)


    I used 1/2 package of vanilla instant pudding mix and 1 small package of Kellogg's Frosted Flakes (crumbled) instead of the 3/4 cup sugar to make the cake more firm and not-as-sweet. The result is pretty good. Worth a try. ^-^.  -  13 Aug 2001  (Review from Allrecipes USA and Canada)