Upside-Down Peach Sponge

A moist, fruity cake which is perfect for an afternoon tea with friends

• Cooking Time Prep 25 mins
  Cook 1 hr
• Skill Level Easy
• Servings Cuts into 15 squares

Nutrition per serving

• Kcalories

  326

• Protein

  5g

• Carbs

  43g

• Fat

  16g

• Saturates

  10g

• Fibre

  1g

• Sugar

  29g

• Salt

  0.5g

Ingredients

• For the traybake sponge base
• 250g softened butter, plus extra for greasing
• 280g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 150ml pot natural yogurt
• 1 tsp vanilla paste or extract
• For the topping
• 2 tbsp caster sugar mixed with 1 tbsp flour
• small punnet raspberries
• 2-3 x 400g/14oz cans peach halves, drained

Directions

1. First make the topping. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin.
2. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt and vanilla in a large bowl with an electric whisk until lump-free. Spoon the mix into the tin, over and around the peaches, then bake for 50 mins-1 hr until golden and risen and a skewer poked in comes out clean.
3. Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.

Categories: Cakes & Baking, Courses, Events, Fruit