This winter-friendly peach cake flips classic upside-down baking into something simple and rewarding. Tinned peaches melt into a golden caramel base, while the cardamom adds a warm aroma to the soft sponge. It's a great recipe when fresh fruit is scarce, and the final glossy top makes it look bakery-style without the effort.
Ingredients
UNITSIngredients
For the Peach Layer:
425 gTinned peach halves in syrup
50 gUnsalted butter
75 gLight brown sugar
For the Cake Batter:
180 gAll-purpose flour
1½ teaspoonsBaking powder
½ teaspoonGround cardamom
a pinchSalt
100 gUnsalted butter (softened)
120 gCastor sugar
2 largeEggs
1 teaspoonVanilla extract
3 tablespoonsPeach syrup (from the tin)
3 tablespoonsMilk
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Directions
Description - Step 1
Prep the Tin
Line a 20 cm cake tin with parchment and lightly grease the sides so the cake releases cleanly later. Preheat your oven to 180°C (160°C fan). Setting this up first ensures the caramel doesn’t cool for too long once poured into the base.
Description - Step 2
Cook the Caramel
Melt the butter and brown sugar together on low heat. Stir until the mixture loosens into a smooth, silky caramel. It should look glossy, not grainy. As soon as it turns fluid, pour it into the prepared tin and spread it quickly before it sets around the edges.
Description - Step 3
Arrange the Peaches
Drain the peaches but keep the syrup aside for the batter. Slice each half into wedges and place them over the caramel in a circular pattern. The fruit should sit snugly but not overlap too much—this ensures each slice shows a neat mosaic-like top once flipped.
Description - Step 4
Mix the Dry Ingredients
In a clean bowl, whisk together the flour, baking powder, salt, and cardamom. This step keeps the batter airy by breaking up any lumps early on. Cardamom mixes better when combined with the flour rather than added last.
Description - Step 5
Cream Butter & Sugar
Beat the softened butter and caster sugar until the mixture becomes pale and fluffy. This builds the base structure for the cake. Add the eggs one by one, mixing until the batter turns smooth and slightly thicker.
Description - Step 6
Build the Batter
Stir in the vanilla and peach syrup. Add half the dry ingredients, then the milk, and finish with the last portion of the dry mix. Fold patiently so the batter stays light and spreads easily over the fruit without sinking into the caramel.
Description - Step 7
Bake the Cake
Spread the batter over the peaches and smooth the top. Tap the tin gently to release trapped air. Bake until a skewer inserted into the centre comes out clean. The top should feel springy and lightly golden by the time it’s ready to flip.
Description - Step 8
Flip & Reveal
Let the cake rest briefly, then loosen the edges with a small knife. Cover the tin with a plate and flip it in one confident motion. Peel away the paper to reveal the caramelised peach topping. Allow it to cool slightly so the syrup settles into the sponge.
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