Light and Fluffy - Peach Upsidedown Cake @ Monday, February 25, 2013

We made cake the other morning, stuck it in the freezer and forgot about it till now, amazingly we had all the ingredients, a rare thing. As we had tinned peaches bought god knows how long ago, we made an upsidedown peach cake. That's not the best part. I think for the first time ever I folded the flour into the batter. As the tin was a bit full and I had batter left I decided to make poppy seed cupcakes. As the kitchenaid has gone for a walk and the butter was accidentally melted rather than softened, I used a spoon to incorporate the flour, and not in a stirring motion.

This resulted in the fluffiest cake I've ever tasted!

And here's the actual Peach Cake I started out with. It's nice, but due to the freezing and peach it's a bit more dense then fluffy. Next time I'll make it w/o the peaches and perhaps serve them with peach/strawberries & cream instead. 

Upsidedown Peach Cake
Tastes better than it looks.  

Serves 8-10
Prep time: 15 minutes
Cooking time: 1 hour

½ cup brown sugar
800g tin sliced peaches, drained
250g butter
1 cup sugar
3 eggs
2 cups self raising flour
Pinch salt
½ cup milk
1/4 cup poppy seed - optional


Preheat oven 180°C/160°C fan forced and grease a 22cm non-stick round cake tin.

Sprinkle brown sugar evenly over the base of prepared tin and arrange peach slices over the top.

Cream butter and sugar together with electric hand beaters until butter is light and fluffy and sugar has dissolved. Add eggs, one at a time, mixing well after each addition.

Fold in salt, flour and milk in two alternate batches until well combined. Spoon batter over peaches, making sure to spread it evenly to the sides of the pan. Bake 45-50 minutes, or until golden and springy to touch.

Turn out onto a wire rack to cool and serve with whipped cream.

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