Peach, almond and lemon upside down cake recipe

peach, almond and lemon upside down cake








I love making upside down cakes. I think it’s because they’re quick and you can go a bit crazy with the fruit and call it retro with a modern twist. They taste great too! I’d like to do a starburst of colours one next. I’m thinking a yellow fruit in the middle like pineapple, then an orange fruit (orange?!), then red (strawberries) then purple/blue (blueberries). This tastes quite peachy and lemony, with a hint of almond coming through.

Ingredients for fruit layer:

  • 70g butter
  • 130g granulated sugar (or caster, doesn’t matter as you will melt it)
  • 1tbsp lemon juice
  • 1tbsp peach juice
  • tin of sliced peaches (or you can use fresh, I used tinned because it was there)

Ingredients for cake:

  • rind of 2 lemons
  • 250 ml buttermilk (make by adding 1 1/2tbsp of white vinegar or lemon juice to whole milk. Let stand for 5 mins, then use!)
  • 3 medium eggs
  • 250g self raising flour
  • 1tsp baking powder
  • 70g almond meal
  • 170g butter
  • 210g caster sugar
  • some roughly chopped almonds (to decorate on top)

Instructions for syrup:

1) Melt butter and sugar together in a pan (low to medium heat). Continue to cook after sugar has dissolved until thickened and darkened (about 10mins). Stir occassionally.

2) Add lemon juice and peach juice (from tin). Be careful as it will bubble up a bit. Mix for 30 seconds and quickly pour into unlined cake tin. Let cool for about 3 mins (so that it won’t scald your hand!) before decoratively adding peaches.

*I used a loose bottom tin which was fine and no filling leaked out. But some loose bottom tins let the syrup seep out a bit during baking so it might be better to use a ‘normal’ cake tin. What are non loose bottom cake tins called??

3) Now preheat your oven to 160C (fan assisted) and start making the cake

4) Beat together butter and sugar.

5) Grate in your lemon rind and beat in the eggs.

6) Add all the remaining ingredients and beat til nice and soft.

7) Pour over fruit layer, being careful not to move them around.

8) Bake in your 160C oven for about an hour. Yes it does take that long! I love it though as it makes the kitchen warm.

9) Let it cool for 10mins when it comes out of the oven. You have to get it out after 10 mins otherwise the fruit may stick. Put a plate on top of the tin, flip it upside down and gently remove the cake tin/cake tin base!

10) Top with roughly chopped almonds to make it pretty.

Have a slice whilst it’s slice of peach, almond and lemon upside down cakewarm 🙂 Serve with cream or ice cream…






Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: