Peach Melba Upside Down Cake

If you once the eternal melba interest of peach and raspberries, youll love this nimble twist.

The ingredient of Peach Melba Upside Down Cake

• 825g can peach halves in juice drained well thinly sliced
• 185g butter softened chopped
• 3 4 cup caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 3 4 cups self raising flour
• 1 2 cup milk
• 300g frozen raspberries
• 2 tbsp icing sugar mixture
• double cream to further

The Instruction of peach melba upside down cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 6cm deep 22cm base round cake pan line base and side later baking paper arrange peach slices in 2 circles overlapping slightly on top of higher than base of pan
• using an electric mixer emphasis butter caster sugar and vanilla for 5 to 6 minutes or until spacious and creamy build up eggs 1 at a time beating after each addition sift flour on top of higher than butter mixture grow milk fold until just combined spoon incorporation combination on top of higher than peaches in pan gently smooth surface
• bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean stand in pan for 5 minutes turn out onto a wire rack to cool
• meanwhile place raspberries in a medium bowl stand for 20 minutes or until thawed ensue icing sugar using a fork crush raspberries until sugar has dissolved and blend is pulpy serve cake following crushed raspberry mixture and cream

Nutritions of Peach Melba Upside Down Cake

calories: 293 731 calories
calories: 14 grams fat
calories: 9 grams saturated fat
calories: 36 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 5 grams protein
calories: 73 milligrams cholesterol
calories: 255 98 milligrams sodium
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calories: nutritioninformation