Made with one of my favourite fruits, this peach upside-down cake is the perfect summer dessert.

I have to admit that I am not really a summer person, don’t get me wrong, I love the long days and not feeling cold all the time, however, by mid July I find myself thinking of autumn and by this point in August, I am already looking forwards to coat weather.

All of that says, one of the things I most look forward to during the year is peach season, I love peaches, I genuinely could put them on everything and it would probably not be enough. This is why I’m really holding onto peach season as much as I can and this upside down cake is a clear example of that.

So what’s in this cake?

Made with thin slices of sweet juicy peach, this vanilla cake is really easy to make. This is all you’ll need:

• Butter
• Vegetable oil
• Granulated sugar
• Vanilla extract and vanilla bean puree
• Eggs
• Greek yoghurt
• Plain flour
• Baking Powder
• Peaches
• Honey

A few tips for success

• Use a mix of butter and vegetable oil – I usually use vegetable oil for my cakes as it gives them extra moisture, however, for this one I used a mix of both as the butter gives the cake a delicious buttery taste that goes perfect with the vanilla flavour.
• Make sure your eggs are at room temperature – room temperature eggs allow for more bubbles to get into you batter, which means your cake will be airy and moist.
• Use plain flour – I like to use plain flour for this cake rather than self-raising. The reason for this is because I don’t necessarily want my cake to grow a big dome when it cooks as I’ll be topping it up with the frosting. If you do get a big dome, you can simply cut it using a serrated knife.
• Use ripe peaches – ripe peaches will add the perfect amount of sweetness to your cake

Peach Upside Down Cake

Ingredients:

• 3 ripe medium peaches
• 1 tsp of honey (optional) – I use Steens Manuka, you can get 20% off with code Breakorbake20
• 58 ml of vegetable oil (I used sunflower)
• 57 gr of butter at room temperature
• 100 gr of granulated sugar
• 120 ml of greek yoghurt
• 1 tbsp of vanilla extract
• 3 eggs
• A pinch of salt
• 195 gr of plain flour
• 1 and 1/2 teaspoons of baking powder

Method:

1. Preheat the oven at 170 degrees celsius.
2. Thinly slice your pitted peaches into half moon shapes. The put them in a bowl and mix them with 1 teaspoon of honey, this. is optional but I find it gives it a lovely flavour.
3. Layer the peaches in a spiral in the bottom of a 18-20 cm springform pan lined with parchment paper making sure to fill all the gaps.
4. In a large bowl, mix together the vegetable oil, butter and granulated sugar for 2-3 minutes until they acquire a shiny pearly white colour. Then, add the greek yoghurt.
5. Add in the eggs one at a time beating them into the mix every time you add one. Then, add the vanilla extract and mix again.
6. Add in the dry ingredients, the flour, baking powder and the pinch of salt and mix just until incorporated, make sure you don’t over mix!
7. Cook in the oven for 40-45 minutes until a inserted skewer comes out clean.
8. Allow it to cool completely before demoulding, enjoy with vanilla ice cream!