Peach Upsidedown Cake

4 Jul

Thomas has been asking to make a cake for a couple of weeks now and we have been so busy (and then he was sick) we just haven’t had a chance. Yesterday was a bit of a chilly wintery day, perfect for turning on the oven and making a sweet treat to warm us up.

I saw this recipe a while back on the ninemsn website for Julie Goodwin’s (Masterchef) cooking show. I like to cook cakes with Thomas that have more of a fruity aspect to them rather than full of chocolate – I try and kid myself that they are a little bit healthier :-).

This recipe is a great one for cooking with little kids because there a few different steps that little ones can be involved in other than just mixing…

Ingredients:

½ cup brown sugar
800g tin sliced peaches, drained ( I don’t think I drained mine enough and the cake was a bit soggy on top and took longer to cook – next time I would       put them onto some paper towel to drain a bit of the juice off them – not too much though because you still want the juice to caramelise the brown             sugar!)
250g butter
1 cup sugar (I used about 3/4 cup)
3 eggs
2 cups self raising flour
Pinch salt
½ cup milk

Method:

Preheat oven 180°C/160°C fan forced and grease a 22cm non-stick round cake tin.

Sprinkle brown sugar evenly over the base of prepared tin and arrange peach slices over the top ( you can arrange them neatly but if you are getting the kids involved, be prepared for it to look a little on the eclectic side).

Cream butter and sugar together with electric hand beaters until butter is light and fluffy and sugar has dissolved. Add eggs, one at a time, mixing well after each addition.

Fold in salt, flour and milk in two alternate batches until well combined. Spoon batter over peaches, making sure to spread it evenly to the sides of the pan. Bake 45-50 minutes, or until golden and springy to touch.

Turn out onto a wire rack to cool and serve with double or whipped cream.


Yum!

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