Upside-Down Peach Toffee Cake

    (60)
    2 hours 15 minutes

    Impress your guests with this decadent upside down cake. Fresh peaches covered in a melty caramel toffee of brown sugar and butter top this sinfully delicious cake.


    64 people made this

    Ingredients
    Serves: 16 

    • 130g butter
    • 2 cups (440g) light brown sugar
    • 3 cups (510g) fresh peaches, pitted and sliced
    • 150g margarine
    • 1 1/3 cups (270g) white sugar
    • 4 eggs
    • 2 teaspoons vanilla essence
    • 1 1/3 cups (750ml) milk
    • 3 1/3 cups (380g) plain flour
    • 4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon

    Directions
    Preparation:45min  ›  Cook:1hour30min  ›  Ready in:2hours15min 

    1. Preheat oven to 180 degrees C. Use a deep sided 25cm tin, or wrap the outside of a 25cm springform pan with aluminium foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
    2. In a saucepan over medium heat, combine brown sugar and 130g butter. Bring to a boil then pour into bottom of prepared cake tin. Sprinkle with sliced peaches.
    3. In a large bowl, cream together margarine and the white sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over toffee and fruit in tin.
    4. Bake in the preheated oven for 90 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool in tin for 10 minutes then invert onto serving platter and carefully remove tin. Be extremely careful of hot toffee and fruit juices! Serve warm.

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    Reviews and Ratings
    Global Ratings:
    (60)

    Reviews in English (48)

    by
    45

    A *huge* hit with everyone! I've made this about 6 times now and have found that as long as you make sure the cake batter is level with the cake pan you're using (before you put it in the oven), it'll cook to perfection with the least amount of mess. I use frozen peaches on top and fold about 1/2 cup of fresh blueberries into the cake batter. I find that frozen fruit works best; try and pick a 'sturdy' fruit for the top (tried frozen strawberries once and they went to virtual mush).I *triple* wrap my pan with aluminum foil and put it on a cookie sheet for extra spillage. I have an old school springform pan that doesn't have the buckles, which seems to work better than a regular springform pan. Be *very* careful when lifting off the aluminum foil from the pan; the caramel sauce is very hot! This is totally a keeper! Thanks for a scrumptuous recipe  -  28 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    40

    I used a 9x13 pan for about 50 minutes and it came out perfect. Yummy!  -  07 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    17

    What a great cake! It's moist, light, not too sweet and has an absolutely delicious caramelized top. I used a deep angel food cake pan which worked perfectly. I also followed other reviewers suggestions and lined a pan with foil for the cake pan to sit on. Great for clean up! I found that using that kind of pan meant I only had to bake it for 65 minutes so be sure and check for doneness sooner than indicated in the recipe. Thanks!  -  18 Feb 2008  (Review from Allrecipes USA and Canada)

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