Peach upside-down cake

Name: Taylor & Colledge microsite
Prep time: 15 min
Cook time: 50 min
Yield: 10
Cuisine: American
Ingredients: 1 x 420g can peach slices in syrup, syrup reserved (optional); 200g caster sugar, plus 1 tbsp for sprinkling; 200g plain flour; 1 ½ tsp baking powder; 200g butter, softened; 3 tsp Taylor & Colledge Vanilla Bean Paste, plus 1 tsp for sauce (optional); 4 free-range large eggs; 2 tbsp milk

Prep 10-15 mins | Cook 40-50 mins, plus chilling
Serves 10
Easy

Achieving a beautiful flavour doesn’t require an endless ingredients list – as this hearty bake illustrates. Some peach halves, coupled with the bold, aromatic flavour of Taylor & Colledge’s Vanilla Bean Paste do the trick!

Peach upside-down cake

Prep 10-15 mins | Cook 40-50 mins, plus chilling
Serves 10 Easy

Achieving a beautiful flavour doesn’t require an endless ingredients list – as this hearty bake illustrates. Some peach halves, coupled with the bold, aromatic flavour of Taylor & Colledge’s Vanilla Bean Paste do the trick!

Ingredients

1 x 420g can peach slices in syrup, syrup reserved (optional)

200g caster sugar, plus 1 tbsp for sprinkling

200g plain flour

1 ½ tsp baking powder

200g butter, softened

3 tsp Taylor & Colledge Vanilla Bean Paste, plus 1 tsp for sauce (optional)

4 free-range large eggs

2 tbsp milk

Method

1. Heat the oven to 180C/160C fan/gas 4. Grease a 23cm springform cake tin and line the bottom with baking parchment.

2. Drain the peaches, reserving the syrup, and pat dry on kitchen paper. Cut the slices in half lengthways and pat dry again, then sprinkle 1 tbsp of caster sugar into the base of the cake tin. Starting on the outside and working inwards to create a circular pattern, arrange the peach slices cut side down in a spiral on the bottom of the cake tin, making sure they don’t overlap. Roughly chop any slices that are left over and set aside.

3. Sieve the flour and baking powder together, then, in a separate bowl, cream the butter and sugar together until pale. Add 2 tsp Taylor & Colledge Vanilla Bean paste, then crack the eggs in one at a time – also adding a spoonful of the remaining flour and baking powder mix with each one. Once all the eggs are added, stir in the remaining flour and milk and fold through any reserved chopped peaches.

4. Pour the batter over the top of the peaches and bake for 35-40 mins, until golden and a skewer comes out clean. Remove from the oven and leave to cool for about 20 mins, then carefully turn out onto a plate. Release the sides and remove the greaseproof paper from the top.

5. As an optional extra, add 4 tbsp of the reserved peach syrup and 1 tsp of the Taylor & Colledge Vanilla Bean Paste to a small pan and reduce for a few mins over a medium heat until thickened. Brush over the top of the peaches for a glossy finish, if you like.

Ingredients
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