This cake was created as a result of a glut of rhubarb and those peaches you buy to ripen at home and then they all ripen at once and you have to use them quick before they get over-ripe! It's really moist and the perfect 'pudding cake' as it can be eaten as warm or cold as a dessert with cream, yogurt, custard or ice-cream. It is also just as nice as a slice of cake with a cup of tea or coffee.
Peach and Rhubarb Upside Down Cake
Topping
4 peaches or nectarines
1 large or two medium stalks of rhubarb, thinly sliced
125g butter
1/2 tsp vanilla extract
125g soft brown sugar
Cake
125g softened butter
125g soft brown sugar
2 eggs, beaten
125g self-raising flour
1 tsp baking powder
For the topping
- Melt the butter and mix with the soft brown sugar. Grease a 20cm round cake tin and spread the butter and sugar mixture in the base of the tin.
- Skin the peaches by placing in a bowl and covering with boiling water, leave for 2 minutes, then lift them out and the skin should slip off easily. Slice the peaches into even slices and place on the sugar mixture in a pleasing pattern.
- Cover the peaches with the thinly sliced rhubarb.
- Place all the ingredients in a bowl and beat well with an electric mixer for about 2 minutes until well blended.
- Spoon the mixture over the peaches and rhubarb and smooth the top.
- Bake at 190C/170C fan for 25 minutes or test with a skewer, the cake is done when the skewer, when placed into the centre of the cake, comes out clean.
- Leave to cool in the tin for 10 minutes then remove from the tin and either serve warm or cool on a cooling rack.
As it is the season for peaches, here are a few more ideas for cooking, baking and preserving them :
Peach Coffee Cake - Little Sunny Kitchen
Cinnamon Peach and Ice Cream Waffles - Made With Pink
Peach and White Chocolate Cake - Tin and Thyme
Peach, Marzipan and Amaretto Crumble - Casa Costello
Peach and Apricot Jam - Fab Food 4 All
Peach and Ginger Compote - Natural Kitchen Adventures
Peach Upside Down Cake - Jen's Food
Beautiful cake Janice. I've not tried peach and rhubarb together before but it sounds like a delicious combination. Thanks for linking to my recipe :)
ReplyDeleteThanks Jen and thank you for letting me share your recipe.
DeleteA glut of rhubarb and peaches - sounds incredible! Think this is a great way to make the most of them. I've been making a lot of rhubarb compote recently too! Wonder if this would work gluten free. Fingers crossed!
ReplyDeleteI hate to waste anything Ceri! I'm sure you will find a way of making this gluten free, thanks for letting me share your compote
DeleteThis looks so summery with those golden peaches. Upside down cakes are fab.
ReplyDeleteI love peaches and nectarines they are so summery. I bet you could bake this in your slow cooker.
DeleteSkinning peaches Janice? That is dedicated. I've never thought to use rhubarb in an upside down cake and am not totally enthralled by the idea. It looks gorgeous. Thanks for linking to my peach cake :)
ReplyDeleteI don't know about dedicated but they do look nicer when cooked or baked. I certainly wouldn't skin them if I was eating them raw. The rhubarb worked really well as an upside down cake, I may make it without the peaches. Thanks for letting me share your peach cake post.
DeleteOooh. Pudding cake. My favourite. Love the combo of fruits. Love the cake. Easy to make. Win win win x
ReplyDeleteThanks for all the love, Dom X
DeleteGorgeous cake, I love peaches and rhubarb so will have to try this
ReplyDeletePlease do try it Ali, it was so simple and such a versatile cake.
DeleteSince I am starving I should not really be looking at cakes as good as this one Janice. Great mix of peach and rhubarb not something I would have thought of myself.
ReplyDeleteThanks Bintu, I'm surprised that people find the combination a little unusual, it didn't occur to me at all!
DeleteHow can it be that I've never thought to combine peaches and rhubarb - it sounds like a match made in heaven!
ReplyDeleteBit of a "waste not, want not" sort of cake really, but it worked very well.
DeleteStunning cake Janine, I love the mix of peach and rhubarb.
ReplyDeleteThanks Kat.
DeleteThis looks delicious, I bet the peach and rhubarb combo is delicious. GG
ReplyDeleteThanks Amanda
DeleteThat looks wonderful Janice, but I have to say I would want my slice with custard.
ReplyDeleteIt would be excellent warm with custard, especially on a horrible wet cold day like today!
DeleteWhat a great cake/pudding idea, certain it will taste as fabulous as it looks. Loads of rhubarb about now too, as well as those peaches that all ripen together overnight. Going to ask my Fair Lady to to knock one up tomorrow while she is in the galley.
ReplyDeleteEnjoy!
DeleteI could really do with a huge slice of your most amazing looking cake with a really interesting combination Janice. I really need to get back to baking soon!
ReplyDeleteBeautiful - You have done a terrific job of making an upside down cake look pretty! Thanks so much for joining in with #Bakeoftheweek once again x
ReplyDeleteI've got a glut of rhubarb this year and I love the combination of it with peaches. I'll have to try this before it all gets made into crumbles to put into the freezer!
ReplyDelete