Saturday, September 15, 2018

Upsidedown Peach Cake

460 gms self raising flour
300 gms caster sugar
120 gms sunflower oil
40 gms white vinegar
2 cups (500mls) of full cream soy milk
2 tsp vanilla essence
1 410gm of sliced canned peaches (drained)
2 TBS raw or brown sugar


  1. Prepare a 9 inch spring-form pan, by lining with baking paper and set aside.
  2. Preheat oven to 180 degrees celcius.
  3. Sprinkle raw or brown sugar evenly over the bottom of the pan.
  4. Gently place the drained peaches on the tin base in whatever pattern you like.
  5. In a bowl mix together the dry ingredients, wisk and set aside.
  6. In a glass jar, mix together the wet ingredients, whisk.
  7. Pour wet ingredients into the dry and gently whisk together until combined.
  8. Gently pour cake batter over the peaches. Bake for 45 minutes or until done when tested with a wooden toothpick. Wooden toothpick will come out clean.
  9. Set aside to cool for 20 minutes before removing the sides of the pan. Place on a cake plate upside down, and sprinkle with icing sugar.
    Server warm with ice cream or cold with a nice cuppa. ENJOY!!!

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