Tinned peach upside-down cake recipe
Created by The Tesco Recipes team
Upside down and peachy all over, this delicious cake has a hint of almond for a nutty flavour. Serve with a generous dollop of vanilla ice cream for a perfect finisher!
See method- Serves 8
- 1 hr plus cooling
- 420 calories / serving
- Freezable
- Dairy-free
- Vegetarian
Ingredients
- 150ml vegetable or sunflower oil, plus extra for greasing
- 175g soft light brown sugar, plus 1 tbsp
- 410g tin peach slices in juice, drained and patted dry, juice reserved
- 3 eggs
- 1 tsp vanilla extract
- 125g self-raising flour
- 1 tsp baking powder
- 50g ground almonds
- vanilla ice cream, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1750kJ 420.0kcal
- Fat
- 26g
- Saturates
- 2g
- Sugars
- 29g
- Salt
- 0.4g
of the Reference intake
Carbohydrate 40.4gProtein 6.0gFibre 1.8g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm springform or loose-bottomed cake tin and line the base with nonstick baking paper. Sprinkle 1 tbsp sugar over the base. Cut each peach slice in half lengthwise and arrange in a circle to cover the base of the cake tin; set aside.
- Pour the oil into a bowl and add the sugar; whisk to combine. Whisk in the eggs, one at a time, followed by the vanilla.
- Sift over the flour and baking powder and add the ground almonds; fold in with a spatula. Pour into the tin, gently spreading the batter over the peaches.
- Level the top, then put the cake tin on a large baking tray. Bake for 40-45 mins until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack. Serve warm with a drizzle of the reserved peach juice, and ice cream, if you like. Will keep in an airtight container for up to 2 days.
- See more Baking recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
