Photo: David Holifield
Upside-down peaches & cream cake
11 ingredients
35 min + 20 min
Cuts into 8 slices
openrecipes
Upside-down cakes make a great tea party centrepiece. This peachy Victorian sponge is definitely no exception
Estimated Nutrition (whole recipe, rough)
955
Calories
29g
Protein
32g
Fat
135g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g soft butter , plus extra for greasing
- 200g self-raising flour
- 1 tsp baking powder
- 200g golden caster sugar
- 4 eggs
- 2 tbsp milk
- 3 ripe peaches
- 85g light brown sugar
- 2 x 116g tubs clotted cream
- 2 tbsp golden caster sugar
- 1⁄2 tsp vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes