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How to make Peach melba upside down cake

Yield = 12
Prep time: 0:45
Cook time: 0:50
Total time: 1:35

Ingredients

  • 825g can peach halves in juice, drained well, thinly sliced
  • 185g butter, softened, chopped
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 3/4 cups self-raising flour
  • 1/2 cup milk
  • 300g frozen raspberries
  • 2 tablespoons icing sugar mixture
  • double cream, to serve

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper. Arrange peach slices in 2 circles, overlapping slightly, over base of pan.
  • Step 2 Using an electric mixer, beat butter, caster sugar and vanilla for 5 to 6 minutes or until light and creamy. Add eggs, 1 at a time, beating after each addition. Sift flour over butter mixture. Add milk. Fold until just combined. Spoon mixture over peaches in pan. Gently smooth surface.
  • Step 3 Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
  • Step 4 Meanwhile, place raspberries in a medium bowl. Stand for 20 minutes or until thawed. Add icing sugar. Using a fork, crush raspberries until sugar has dissolved and mixture is pulpy. Serve cake with crushed raspberry mixture and cream.