Upside Down Peach Syrup Cake
Prep time: 
Cook time: 
Total time: 
  • 2½ cups sugar
  • 1 cup water
  • 90 g butter
  • 8 medium peaches
  • 2 cups SRF
  • ⅓ cup ground almonds
  • 250g butter
  • 1¾ cups sugar
  • 2 tsps vanilla extract
  • 4 large eggs
  • ¾ cup sour cream
  1. Heat sugar with water until sugar. Stir until sugar dissolves then leave to boil until a caramel brown colour (about 10 mins). Keep a close eye on the pot, once browned add butter and stir briskly with a metal spoon. Mixture will froth, remove from heat and stir until froth has died down.
  2. Preheat oven to 170*C
  3. Grease 26cm round cake pan and line.
  4. Halve peaches and remove stones (keep aside). Arrange peaches cut side down to cover bottom of pan.
  5. Pour about ⅔ of syrup over the peaches. Place reserved peach stones in remainder of syrup, and add ½ cup water, place back on medium heat, strain and reserve syrup.
  6. Beat butter and sugar together with vanilla until light and fluffy.
  7. Add eggs one at a time, beat until incorporated.
  8. Add dry ingredients and sour cream, beat until combined.
  9. Spoon gently over peaches, spread until level.
  10. Bake for 45 min - 1 hr or until golden brown.
  11. Allow cake to rest in pan for 10 mins, then turn out onto cake plate.
  12. Drizzle some of the remaining syrup over cake and reserve the rest for serving.
Recipe by The Life of Clare at