John and Lisa's Weekend Kitchen

Peach upside down cake

John says: "Whenever I cook this cake I feel as though I could be nine years old again, standing next to Nanna on a sunny Saturday, peaches just picked from the tree at the side of the house and the smell of her perfume and the wood-burning stove."

Serves 8


2 tins of peaches halves, drained

Glace cherries (optional)

200g butter, softened

200g caster sugar

200g plain flour

1 ½ tsp baking powder

30mls milk

4 eggs

Fresh cherries, to serve

Ice cream, to serve


  • Preheat the oven to 180c.

  • Take a 23cm spring form tin, grease and line the bottom with baking paper.

  • Mix the flour and baking powder together until well incorporated.

  • Cream the butter and sugar until white and doubled in size. Keep the whisk running and then add the eggs, along with a little of the flour to stop the mixture from splitting. Add the rest of the flour and then the milk.

  • Add the peaches to the bottom of the tin, flat side down, inserting a glace cherry into each as you go.

  • Spoon the batter on top of the peaches and bake for 40-45 minutes, checking on it after 35 minutes.

  • Take from the oven and cool a little, before turning out onto a plate and peeling off the paper.

  • Slice and serve with fresh cherries and ice cream.

John and Lisa's Weekend Kitchen