Always a crowd pleaser. Delicious to eat and a treat to prepare, this upside-down peach cake will become one of your favourite bakes to serve after dinner.

Ingredients

• 65 ml butter
• 125 ml light brown sugar
• 1 ml ground nutmeg
• 1 x 825 g can Rhodes Quality Peach Halves in Syrup, drained
• 125 ml butter
• 125 ml white sugar
• 1 egg
• 315 ml cake flour
• 10 ml (2 t) baking powder
• 2.5 ml salt
• 125 ml milk
• 250 ml (1 C) cream, stiffly beaten

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Methods

1. Melt 65 ml of butter and pour it into the bottom of a tart pan.
2. Sprinkle the brown sugar and nutmeg over the melted butter.
3. Arrange the Rhodes Quality Peach Halves, cut side down, on top of the butter and sugar layer.
4. Cream the 125 ml butter and the white sugar together until light and beat in the egg.
5. Sift the flour, baking powder and salt together and add to the creamed mixture, alternating with the milk, whisking to create a smooth batter.
6. Spread the batter over the peaches and bake in a preheated oven at 180°C for 35 – 40 minutes or until golden.
7. Allow to cool for a few minutes before turning out onto a plate.
8. Serve warm with cream.