Upside Down Peach Cake Recipe

You can use any stone fruit such as plums, nectarines, cherries or apricots to make this classic moist, sponge cake.



Prep Time

15 minutes

Cooking Time

40 minutes


Makes one 20cm cake

Recipe Ingredients

  • 200g SPAR butter
  • 200g SPAR sugar
  • 1 tsp vanilla extract
  • 3 extra large SPAR eggs
  • 200g SPAR self raising wheat flour
  • 3 Tbsp SPAR milk
  • Generous pinch of salt
  • 1-2 tsp finely grated SPAR Freshline lemon rind
  • 2-3 SPAR Freshline nectarines, plums or peaches cut into 5mm-thick slices
  • 2 Tbsp SPAR honey

Recipe Method

  1. Preheat the oven to 170°C.
  2. Grease a loose bottom cake tin – 20-23cm is fine.
  3. Cream the butter, sugar and vanilla extract together until light and airy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the flour, milk, salt and lemon rind and mix through gently.
  6. Carefully fan the fruit out on the bottom of the cake pan, drizzle with honey.
  7. Spoon the batter onto the fruit and gently spread it out.
  8. Bake for 30-40 minute until golden brown and a skewer inserted in the middle comes out clean.
  9. Leave to cool in the tin for 10 minutes before carefully turning out into a serving plate.

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