Upside down peach cake

Ingredients

• Canned sliced peach (enough to cover the base layer of the cake)
• 250 g margarine
• 2 cups self-raising flour
• 1/2 cup milk powder (to accentuate milky flavour)
• 3/4 cup sugar
• 1/2 cup milk
• 3 eggs

You may like

Pineapple upside down cake, the easiest recipe

Preparation

• Preheat oven at 180C. Grease your non-stick cake pan with margarine.
• Layer peach slices evenly on the pan as shown in the picture.
• Using an electric beaters, cream margarine and sugar until the sugar is well dissolved.
• Adding one egg at a time, keep mixing. Add flour, milk powder and milk in two batches and fold in well until they are nicely combined.
  
• This cake batter is a bit thicker compared to other cake batters. Pour the batter on top of the peach layer and spread evenly around the pan.
• Bake for around 40-45 minutes. Turn it upside down into a wire rack to cool so that the peach layer is now on top.

Report a mistake in the recipe text