Peach Upside Down Cake

Cook Time 1 hour 20 minutes plus setting

Servings 10-12

Ingredients

Cinnamon Sugar

70g brown sugar

45g caster sugar

1 tsp ground cinnamon

Cake

3 fresh peaches, or 1 x 400 ml tin peaches in natural juice

240g plain flour

1 tsp bi-carb soda

1 tsp baking powder

½ tsp salt

115g unsalted butter, room temperature

200g caster sugar

1 lemon, zested

1 tsp vanilla bean paste

2 eggs

200ml light sour cream (A)

200ml light sour cream (B)

Method

For cinnamon sugar, combine all the ingredients in a bowl and set aside until required.

Heat the oven to 180°C, fan forced. Grease and line a cake tin, 23 cm in diameter, with baking paper. 

Slice the peaches and arrange them in a single layer over the base of the cake tin. Sprinkle a quarter of the cinnamon sugar over the peaches.

Sieve the flour, bi-carb soda, baking powder and salt into a bowl and set aside.

Cream the butter, sugar, lemon, and vanilla until light. Add the eggs, one at a time, beating to combine after each addition. Alternate adding the sieved dry ingredients and the Light Sour Cream (A), mixing after each addition. Dollop a few spoonfuls of cake batter over the peaches and sprinkle with another ¼ of the cinnamon sugar.

Pour the remaining batter into the cake tin and sprinkle with another ¼ of the cinnamon sugar.

Bake in the pre-heated oven for approximately 50 minutes, until cooked through and golden in colour. Set aside at room temperature for 30 minutes before turning the cake over and removing the tin, then allow to cool completely at room temperature.

Prior to serving, top the cake with Light Sour Cream (B) and sprinkle with the remaining cinnamon sugar.