Upside Down Peach and Pear Cake

    55 minutes

    Need is the mother of all creativity. Had leftover tinned pears and peaches I had to get rid of and next thing this great new cake recipe.


    New South Wales, Australia
    14 people made this

    Serves: 12 

    • Cake
    • 250g butter, softened
    • 1 2/3 cups white sugar
    • 2 eggs
    • 2 teaspoons vanilla essence
    • 3 cups (410g) sifted cake flour
    • 2 1/4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/3 cups (310ml) milk
    • Topping
    • 1 tin peaches
    • 1 tin pears
    • 1 handful walnuts
    • 2 tablespoons brown sugar

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. Cake: In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking powder and salt. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
    3. Topping: Lay out the slices of tinned peach and pear across the base of a square cake tin. Sprinkle with walnuts and brown sugar. Tip the cake mix over the top.
    4. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. As soon as it is comes out of the oven tip the cake onto a serving plate.

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