Summer’s over in the southern hemisphere, and we’re getting to the tail end of the summer fruit. Some of it is amazing, but some of it is better enjoyed after being cooked.
This recipe is a brilliant way to make the most of the last of the peaches and strawberries, and really use them to their full potential.
Strawberry and peach upside down cake
- 1 or two ripe peaches, peeled, stoned, and cut into thin slices
- A handful of strawberries, hulled and sliced
- 1/3 cup brown sugar
- 225g butter, softened, plus extra for greasing tin
- 225g caster sugar
- 225g self raising flour
- 4 eggs
- 2 tsp vanilla
- Preheat oven to 180°c.
- Grease the sides of an 8 x 8 inch square cake tin (or whatever you have!), and line the bottom with baking paper.
- Sprinkle the brown sugar evenly over the base of your cake tin, then arrange your peach slices in a pattern that pleases you.
- Fill in the gaps between the peach slices with strawberries, then set your tin aside.
- Beat butter, caster sugar, and vanilla until light and fluffy.
- Add eggs, one at a time, beating thoroughly between each addition.
- Gently fold in the flour until well combined.
- Spoon batter gently and evenly over peaches and strawberries, then bake for 35 mins, or until centre of cake springs back when gently pressed.
- Allow to partially cool in tin, then turn out onto a rack to cool completely. If some fruit is dislodged in the turning out process, just replace it by hand.
- Cut into portions and serve.