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Upside-down Peach Sponge Cake

Recipe Courtesy - @Koo

 INGREDIENTS:

Topping

  • 2 tbsp castor sugar mixed with 1 tbsp flour
  • 2 cans KOO Peach Slices, drained


Sponge base

  • 250 g softened butter, plus extra for greasing
  • 280 g self-raising flour
  • 250 g golden castor sugar
  • ½ tsp baking powder
  • 4 eggs
  • 150 ml  natural yoghurt
  • 1 tsp vanilla paste or extract


KITCHEN GADGETS:

  • Baking tin, whisk, butter knife


METHOD:

  1. Topping. Heat oven to 180°C. Grease a 20 x 30cm baking tin and line with baking parchment. Sprinkle with the sugar-flour mix. Place the peaches, in the tin.
  2. Sponge batter: Beat the butter, flour, sugar, baking powder, eggs, yoghurt 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 minutes-1 hour until golden and risen and a skewer poked in comes out clean.
  3. Cool briefly, then carefully run a butter knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares.

CREDIT/SOURCE:


Sarah Cook

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