With an abundance of beautiful suede textured dessert peaches in season, I can’t help including it in many dishes as possible.
They are so versatile either eaten raw or cooked and can be used in many baked dishes.
I had never attempted an upside down fruit cake before, and now was a good time to start.
I combined the peachy flavour with coconut and the two complimented each other perfectly.
This cake can be made with plums or nectarines, if you desire.
Upside down peach and coconut cake
Preparation time : 2 hours
- 2 peaches, finely sliced
- 2 tblsp butter, melted
- 1 tblsp brown sugar
- 100g butter, softened
- 3/4 cup castor sugar
- 1/2 tsp vanilla essence
- 3 eggs
- 3/4 cup cake flour
- 1/4 cup dessicated coconut
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
In a 20cm round pan, pour in melted butter and swirl around until the base and sides are well coated. Sprinkle over the brown sugar and arrange peach slices over.
Preheat the oven to 180 degrees Celsius.
Beat the butter and sugar together until pale and creamy. Add in eggs one at a time and beat. Mix in the vanilla essence. Combine the flour, coconut, baking powder and salt.
Add the flour mixture to the eggs and mix. Add in the milk and form into a smooth batter.
Pour over the peaches and smooth out the top.
Bake for about 50-60 minutes until an inserted skewer comes out clean.
Allow to cool, and then remove from pan and invert. Dust with icing sugar and serve with vanilla ice cream or custard.