Upside-down peach sponge
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 15 squares
Skip to ingredients
For the traybake sponge base
- 250g softened butterplus extra for greasing
- 280g self-raising flour
- 250g golden caster sugar
- ½ tsp baking powder
- 4 eggs
- 150ml pot natural yogurt
- 1 tsp vanillapaste or extract
For the topping
- 2 tbsp caster sugarmixed with 1 tbsp flour
- small punnet raspberries
- 2-3 x 400g/14oz cans peachhalves, drained
Nutrition: per serving
- kcal326
- fat16g
- saturates10g
- carbs43g
- sugars29g
- fibre1g
- protein5g
- salt0.5glow
Method
step 1
First make the topping. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin.
step 2
To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt 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 mins-1 hr until golden and risen and a skewer poked in comes out clean.
step 3
Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.
