Upside down peach cake

8 servings
15 min
43 min
Very Easy


Number of serving: 8
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


  • 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.


Upside Down Peach Cake, photo 1Upside Down Peach Cake, photo 2


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