Upside down Autumn Peach-preme

saving for her grandparentsyesterday i made an awful cake

trully dry, overcooked, flat, gritty, pasty disappointment {one reviewer commented it expanded in your mouth…}

the ingredients where amazing! it turned out atrociously and i felt some grievance as to the wastage of goodness

{and the ruination of my cake queen recipe}

today to make amends and lift my energy Lily and I created

Upside Down Autumn Peach-Preme {as in supreme}

The delicious simple spongy layer below caramelised peach heaven will make this a sure Autumn favorite when the late peaches are pink and sweet…

The cake layer is thin so you could easily double the mixture if you have a bigger family/guests

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**~~~**

175g unsalted butter soft

1/4 c brown sugar

2 eggs

1c spelt flour

1tspn baking powder

up to 1/4 cup milk

2 large peaches thinly sliced {1cm at thickest end} or enough to cover your baking dish

butter to dab over them

{all measurements are approximations except the eggs!! use your inner cake intuition}

paper line a 20cm square baking dish or equivalent

preheat oven to 160’c

  • line the base of your tin with the peach slices prettily and dot with butter
  • beat sugar and butter til creamy
  • and one egg, mix well, then the other {if ingredients are not binding add a spoonful of flour}
  • mix in remaining flour and baking powder
  • adjust texture with extra milk if needed
  • spread carefully over the peach base with a spatula
  • pop in the oven and bless it
  • when it smells so good and is browned on top pull it out and let cool in the tin for 10minutes
  • place a plate over it and carefully upend your creation
  • devour with cream or yoghurt
  • mmmm yum yum yum


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3 thoughts on “Upside down Autumn Peach-preme

    • Thank you Rae for your lovely comments! We are at bundagen tonight so will see you around soon. Let’s make a date on my town day. R

      Rosalindentree.wordpress.com I’d be honored if you visit my blog!

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