Peach Upside Down Cake

Today I did a twist on a pineapple upside down cake and changed it to a peach upside down cake. I have used this recipe before and used apricots instead. With an upside down cake they are very versatile and you can use almost any fruit you prefer.

I was making it as a dessert for a BBQ dinner for a few friends. Although we were hoping for that 30 degree weather we didn't quite get it instead we got rain, rain and more rain. Muddy paw prints on the tiles after we had vacuumed left the dogs in a bit of trouble. Usually they jump in the fountain and then run inside the house but this time they decided to run out in the muddy grass.

I chose to a an upside down cake because it is simple and versatile cake which meant I could make it easily and have it set by the time dessert came around.

Ingredients

• Peaches (I used canned for this recipe but if you prefer you can definitely use fresh) 
• 3/4 cup butter 
• 1/2 cup packed brown sugar 
• 1 egg
• 1 teaspoon vanilla essence 
• 1 1/4 cup self raising flour 
• Pinch of salt 
• 1/2 cup milk 

Method

1. Preheat oven to 180 degrees C. Grease the pan (I used a bundt pan for this one but you can use whatever pan you choose). 
2. Melt 1/4 cup of butter and pour into the pan. Sprinkle a handful of brown sugar into the pan on top of the butter. Arrange the peach slices in a single layer around the pan. 
3. In a large bowl cream the remaining butter an sugar together until light and fluffy. 
4. Add egg and vanilla essence and beat until combined. 
5. Add milk and flour alternatively beating after each addition until combined. If you feel like you need to add extra milk do it. 
6. Spoon mixture over the peaches 
7. Bake at 180 degrees C for 40 - 50 minutes or until a toothpick inserted comes out clean. 
8. Cool for 5 minutes before turning out onto a plate. 
9. Serve warm or cool.

This is how I arranged the peaches: