The juice from the baked peaches adds the most delicious syrupy moistness to this fruity peach traybake, and it makes a lovely pudding served with custard or cream. It couldn't be simpler to make, and is ready to eat in under an hour!
Upside Down Peach Traybake
Serves 10-12 | Preparation time 15 mins | Baking time 30 mins
For the base:
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- 50g butter
- 75g soft light brown sugar
- 3-4 fresh ripe peaches, thinly sliced
For the cake:
- 225g caster sugar
- 225g butter
- 4 large eggs, lightly beaten
- 50g ground almonds
- 225g self raising flour, sifted
- 1 tsp baking powder
- 4 tbsp milk
For the apricot glaze:
- 2 tbsp apricot jam, warmed
- 1 tbsp water
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 then grease a 20x30cm baking tin.
- For the base, mix the butter and soft light brown sugar together in a large bowl. Spread over the base of the prepared baking tray using a non metal spatula. Arrange a layer of peach slices on top of the butter and sugar mixture ensuring the neater side of each peach slice is face down.
- For the cake, mix the sugar, butter, eggs, ground almonds, flour, baking powder and milk together in a large bowl using an electric mixer. Beat until smooth and well combined.
- Carefully spoon and smooth the cake mixture evenly over the sliced peaches being careful not to move them. Bake for 30 mins until golden and firm to the touch. The edges will be a bit darker because of the butter/sugar base bubbling up.
- Leave to cool in the tin and when cold, turn out onto a serving plate. For the glaze, mix the warmed jam with water and brush on top of the peaches. Dust with icing sugar when ready to serve. Store in the fridge and eat within 2 days.
* Use peaches that are ripe but not too soft and cut into 3-4 mm thick slices.