Recipe : Peaches upside-down cake

I ate some really nice butter peach cake made by my church member and decided to experiment it myself. I just grab my regular butter cake recipe and added in some mashed peaches.

Sliced peaches, mashed peaches, flour and sugar

1 block butter = 250 gm
200 gm castor sugar (I reduce the sugar quantity from 250 gm because I expect the peaches to be sweet)
4 eggs
250 self-raising flour
2 tsp vanilla essence
half a big can of peaches, mashed


Slice some peaches thinly and lay them at the bottom of the cake tin

Heat oven to 180 deg C. Line cake tin, size about 8 inches in diameter. In a mixer, beat butter and sugar till white and fluffy. Add in eggs one at a time, alternating with flour. Add vanilla essence to milk and mix in. Add mashed peaches. Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add some UHT milk. Pour into baking tin and bake for about 50 mins.

The cake batter with the mashed peaches. To get nice butter cake, always note the consistency of the batter before you pour it into the cake tin. The batter must not be so hard that it stood firmly in place. Add some milk to make it a little watery. However, it must not be so watery or the cake will turned out too moist and cannot rise well. One needs to adjust a bit here and there because the sizes of the eggs can sometimes altered the cake texture tremendously. It is not easy to find Grade A (the largest size) eggs but most recipes call for Grade A eggs. Those we bought are usually Grade C.

My cake texture turn out rather dense because I used too much peaches. 😛 I used 3/4 of a can.

The sides of the cake turned out a bit brown because as usual, I tend to overload my cake tin. Another tip to remember is always use only half the depth of your cake tin so that the cake has enough space to rise and cook at the appropriate time. So, when pouring the batter into the cake tin, pour only until half the depth of the tin. The rest of the batter can either be used as cupcakes or bake in a small cake tin. Otherwise, you will end up with a cracked surface and an over burnt sides but undercook middle.

Anyway, the end product of the peach cake is really moist and nice.

5 Replies to “Recipe : Peaches upside-down cake”

  1. Yummy!! Usually do this with pineapples..and apart from lining the bottom of the pan with pineapples or in your case peaches.. I wld decorate it with some cherries and then pour sugar syrup over it, so that when u bake it, it would caramalize and then when you turn it over into a dish, you have a nice glazed and crispy pineapple slices..yummy…hmmm…its been a while since I made the pineapple upside down cake..maybe during the raya holidays..hahahaha

  2. Bestnyer… got to go make pineapple upside down with custard sauce.. does anyone know where to get fresh vanilla beans in KL?

  3. fire80: you can order fresh vanilla pod if they have it available or they can advise you where to get it from Gourmandines and since you are in KL, you can call Gourmandines@Alliance – 03 2693 8875 to order from them, their website is
    and they are actually a branch of Alliance Francaise, they deliver free in and around KL area if you purchased above RM150 (very easilly) or you can order by phone from the above number and go pick it up from their office at Alliance Francaise – 15 Lorong Gurney, Off Jalan Semarak, 54100 KL – or you can call this handphone..(forgot the person’s name already and order with them at 012 290 5342.

    Aunty, you should go browse their lots of things also and they also have you WHITE TRUFFLES AND BLACK TRUFFLES!!! HAHAHAAHAH..apart from food, they have utensils and oh sooo many lovely things…

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