• Cooking Time: 75
  • Servings: 8
  • Preparation Time:


The secret to making this cake is to place the peaches on the base – they stay moist and the cake cooks perfectly. Pass the cream!


  • 1 3/4 Cups sugar
  • 4 peaches, peeled, stoned, each cut into 6 wedges
  • 1 Cup unsalted butter, softened
  • 1 Teaspoon vanilla extract
  • 1 1/2 Cups plain flour
  • 3 Teaspoons baking powder
  • 1/2 Cup ground almonds
  • 6 Eggs
  • Thick cream, whipped, to serve


  • Preheat oven to 335 F.
  • Grease and line base of a 10 inch springform pan with baking paper.
  • Place 3/4 cup sugar and 1/2 cup water in a small, heavy-based saucepan.
  • Stir over medium heat until sugar dissolves. Bring to the boil. Simmer until a dark caramel forms.
  • Immediately pour caramel into base of pan, then top with peach wedges, skin-side down.
  • Place butter, vanilla and remaining 1 cup sugar in the bowl of an electric mixer.
  • Beat until light and fluffy. Sift flour, baking powder, ground almonds and 1/2 tsp salt over butter mixture.
  • Add all eggs then beat on low speed until mixture is smooth and just combined.
  • Spoon batter over peaches then level.
  • Bake for 30 minutes.
  • Cover top with baking paper to prevent over-browning, then bake for a further 45 minutes or until a skewer inserted into the centre comes out clean.
  • Stand in pan for 10 minutes. Release side of pan then place a plate over top.
  • Invert cake on to plate. Remove base and paper. Whip cream for a topping once cut and on plates.
  • Serves 8

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