Tuesday, 6 August 2013

Raspberry Peach Upside Down Cake

This was a last minute inspiration at about 5 pm yesterday. I had a spice cake mix in the pantry, and just decided to do something with the peaches and raspberries, before Wil left to back to work. Preheat the oven to 350°F

What you need: 3 peaches*, 1 pint raspberries, a spice cake mix, 2 eggs, and 12 oz water - or a mixture of water and peach syrup or juice.

What you do: Grease and flour a 9 x 13 baking pan. Slice the peaches, and arrange in the bottom of the pan. Sprinkle the raspberries over the peaches. Mix the cake mix with the eggs and water. Beat 2 -3 minutes with an electric mixer. Pour batter over the arranged fruit. Bake about 40 minutes, or until the top springs back when lightly pressed, or a toothpick comes out clean. Let cool for 5 minutes, then turn out onto a serving platter. Cut into squares. Serve warm with ice cream or your favourite sauce on top.

Any left overs must be kept in the fridge, or frozen, as fresh fruit get moldy very quickly.

* you can also use canned peaches for this. If you do - first, drain the syrup into a measuring cup, and use that instead of part of your water for the cake mix.

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