Peach Upside Down Vanilla Cake Recipe

How to make a Peach Upside Down Vanilla Cake


  1. Preheat oven to 180°C (160°C fan-forced). Prepare your cake pan.
  2. Drain peaches, keeping the juice aside to add to cake mix.
  3. In a saucepan combine 90g unsalted butter and ¾ cup brown sugar. Whisk on medium heat until sugar is dissolved. Remove from heat and whisk in ½ teaspoon vanilla extract.
  4. Pour brown sugar mixture into prepared cake pan and arrange sliced peaches over the top.
  5. Prepare cake mix ingredients together following pack directions and beat, using an electric mixer, for 2 minutes.
  6. Spread cake batter evenly over the top of the peaches.
  7. Bake for 55 minutes, or until skewer inserted into the centre of the cake comes out clean.
  8. Allow cake to cool for 10 minutes before inverting onto a cake plate, to allow the caramelised peach syrup to cool and absorb back into the pan.
  9. Serve with thickened cream.

Recipe: courtesy of Tracey, ALDI Test Kitchen