Upside down pineapple and peach cake

Serves 8 to 10 Prep time 20 minutes
Bake time 50 minutes

caramel pineapple and peach topping
½ cup butter or margarine
1¹⁄³ cups firmly-packed brown sugar
1 can sliced pineapples
1 can peaches
½ cup maraschino cherries
½ cup pecan nuts and walnuts, chopped

• Preheat oven to 200°C. Cut pineapples and peaches into bite-sized pieces.
• In a non-stick pan over low heat, melt butter or margarine. Stir in brown sugar until blended, then stir in pineapples and peaches.
• Arrange pineapples and peaches into a round 22cm baking pan, pouring the remaining sugar mixture over it. Add maraschino cherries, reserving five for garnish, then sprinkle with chopped nuts and set aside to cool.

cake
2 cup all-purpose flour
2 cup granulated sugar
3 tsp baking powder
½ tsp salt
1 egg (at room temperature)
1 cup fresh milk
½ cup vegetable shortening
½ tsp grated lemon zest
1 tsp freshly squeezed lemon juice
1 tsp pure vanilla extract

• In a large whisking bowl, use a paddle to combine flour, sugar, baking powder and salt. Then add egg, milk and vegetable shortening and beat for 2 minutes. Add lemon zest, lemon juice and vanilla extract and beat for another 2 minutes. Spread evenly over pineapples and peaches in baking pan.
• Bake for 40–50 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and cool on a wire rack for 5 minutes. Run knife around edge of pan to loosen, then invert onto a cake plate. Garnish with maraschino cherries and serve warm.

SHARE