Peach and coconut upside-down cake
3 medium, pitted, skin removed, cut into wedges
1 tbs, ground
99% fat-free vanilla yoghurt, sweetened
White self-raising flour
1 cup(s), sifted, (150g)
Shredded or desiccated coconut
4 x 3 second spray(s)
- Preheat oven to 190°C or 170°C fan-forced. Lightly spray a 20cm round cake tin with oil then line base and sides with baking paper. Sprinkle brown sugar evenly over base. Arrange peaches in a single layer over sugar.
- Using an electric mixer, beat eggs and sugar until thick and pale. Fold in cardamom, yogurt, flour and coconut until just combined.
- Carefully spoon mixture over peaches and smooth surface. Bake for 1 hr or until a skewer inserted into the centre comes out clean. Stand for 10 mins, then turn out onto serving plate.