Upside Down Peach Cake

METHOD

• 1)

  Preheat oven to 180C

• 2)

  Line a 10” baking tin lined with a disc of baking paper

• 3)

  Start with the topping.

• 4)

  Place the fruits in a single layer in the lined tin.

• 5)

  Place the sugar and water in a small pot over medium heat and let it bubble and caramelize.

• 6)

  That will need around 10min and you can prepare the cake meanwhile but stay close as sugar burns quickly.

• 7)

  As soon as the syrup turns a nice deep caramel color, drizzle it swiftly and evenly over the fruits.
  Set aside.

For the cake.:

• 1)

  Whisk the flour together with the dry ingredients in a small bowl.

• 2)

  Combine the Greek yogurt and milk in a small measuring jug or mug.

• 3)

  Start by creaming the butter and sugar in a large bowl, with the paddle attachment of a handheld or stand alone mixer. Beat until light and fluffy.

• 4)

  Add the eggs one at a time and mix well each time until smooth.

• 5)

  Add vanilla.

• 6)

  Add half the flour and fold either by hand or mix for a minute with the paddle attachment. Never over beat when adding the flour or the cake with be dense.

• 7)

  Add the yogurt, gently fold in until barely mixed.

• 8)

  Add the remaining flour, chopped fruits and fold until just combined.

• 9)

  Pour over the caramelized fruits and level.

• 10)

  Bake for about 30min, til golden and springy to the touch and a skewer inserted in the middle comes out clean.