an upside-down peach cake topped with a scoop of clotted cream on a pink surface

Peaches and clotted cream cake

Name: Peaches and clotted cream cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Ingredients: 200g golden caster sugar plus 2 tbsp; 3 ripe peaches stoned and cut into thin slices; 50g ground almonds plus 2 tbsp; 100g salted butter softened, plus extra for the tin; 2 eggs; 100g clotted cream plus extra to serve; 200g self-raising flour; ½ tsp almond or vanilla extract; ½ tsp baking powder; 2 tbsp flaked almonds toasted

Anna Glover

Published: July 26, 2022 at 9:54 AM

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Serves 10 - 12

Easy

Prep: 20 mins

Cook: 1 hr

+ cooling

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The classic combo of peaches and cream makes for an easy and delicious upside-down cake. Adding clotted cream to the batter gives the sponge a fluffy texture and rich flavour

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Make this impressive peaches and clotted cream cake, then check out our classic peach cake, peach and soured cream cake, peach cobbler, peach melba and more peach recipes.

Ingredients

Nutrition

200g golden caster sugar

plus 2 tbsp
3 ripe peaches

stoned and cut into thin slices
50g ground almonds

plus 2 tbsp
100g salted butter

softened, plus extra for the tin
2 eggs
100g clotted cream

plus extra to serve
200g self-raising flour
½ tsp almond or vanilla extract
½ tsp baking powder
2 tbsp flaked almonds

toasted

Nutrition: Per serving (12)

kcal332
fat18.3g
saturates8.3g
carbs35.5g
sugars22.7g
fibre1.2g
protein5.5g
salt0.4g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm round fixed-base (or tight-fitting springform, to prevent any drips) cake tin. Sprinkle the 2 tbsp of sugar into the base of the tin, lay the peach slices on top in a spiral, fitting them in snugly. Evenly sprinkle the 2 tbsp of ground almonds over the peaches.
step 2

Beat the butter and sugar with an electric whisk until creamy, then add the eggs one at a time, followed by the clotted cream. Fold in the flour, almond or vanilla extract and baking powder, and mix until just combined. Dollop spoonfuls (it will be quite a thick batter) into the tin over the peaches and smooth over the surface. Bake for 50 mins-1 hr or until a skewer comes out clean when inserted into the middle. Leave to cool in the tin, then flip onto a plate when at room temperature. Serve the cake with ice cream or more clotted cream, sprinkled with the toasted flaked almonds. It will keep for two days in an airtight container in a cool place but is best eaten within a day.

Check out more great summer dessert ideas

A white cheesecake topped with red strawberries and whole strawberries on a white plate

Authors

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Anna GloverSenior food editor

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