Peach and coconut upside-down cake
8
Points®
Total time: 1 hr 30 min • Prep: 20 min • Cook: 1 hr • Serves: 10 • Difficulty: Easy
The coconut gives this classic cake a nutty edge.
Ingredients
Brown sugar
2 tbs
Peach(es)
3 medium, pitted, skin removed, cut into wedges
Egg(s)
3 medium
Caster sugar
150 g
Cardamom
1 tbs, ground
Vanilla yoghurt, 99% fat-free, no added sugar
150 g
White self-raising flour
1 cup(s), sifted, (150g)
Shredded or desiccated coconut
¼ cup(s)
Oil spray
4 x 3 second spray(s)
Instructions
1
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.
2
Using an electric mixer, beat eggs and sugar until thick and pale. Fold in cardamom, yogurt, flour and coconut until just combined.
3
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.
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