Upside Down Peach Syrup Cake

peach up-side down syrup cake

We have this weird block behind our house.  It’s land locked, 572m2 (most of which is the drive way), and it’s completely bare except for a peach tree.

peach up-side down cake

For about a week a year, the peach tree become so laden with fruit that the branches reach down to the ground.  So, throughout that week for the last 3 summers we have jumped our back fence and picked as many peaches as we could reach, and then went back for the rest just days later.

peach syrup cake

I made fruit leather, J made 2 different peach ciders and we kept a few aside so that I could make this cake.  Sadly there’s not an ever lasting supply, but I do also love that fruit and vegetables are seasonal, and there’s variety throughout the year.

slice of peach syrup cake

I came across this recipe while camping, it was in one of the many magazines that I read throughout the two weeks and I baked it the afternoon that I go home.  Clearly I was missing my kitchen (even though my camp kitchen was so awesome).  Often when I pull recipes out of magazines I never actually get around to cooking them, but this one was too good to ignore.

slice of cake

The cake was absolutely delicious, and, even though it just sat on our bench for a week, it was still so moist.

Do you horde magazine recipes? Do you ever actually cook them? Or do they just accumulate in a pile in the kitchen?

Upside Down Peach Syrup Cake
Author: Australian Women’s Weekly Jan 2014
Prep time:
Cook time:
Total time:
  • Syrup
  • 2 1/2 cups sugar
  • 1 cup water
  • 90 g butter
  • Cake
  • 8 medium peaches
  • 2 cups SRF
  • 1/3 cup ground almonds
  • 250g butter
  • 1 3/4 cups sugar
  • 2 tsps vanilla extract
  • 4 large eggs
  • 3/4 cup sour cream
  1. Heat sugar with water until sugar. Stir until sugar dissolves then leave to boil until a caramel brown colour (about 10 mins). Keep a close eye on the pot, once browned add butter and stir briskly with a metal spoon. Mixture will froth, remove from heat and stir until froth has died down.
  2. Preheat oven to 170*C
  3. Grease 26cm round cake pan and line.
  4. Halve peaches and remove stones (keep aside). Arrange peaches cut side down to cover bottom of pan.
  5. Pour about 2/3 of syrup over the peaches. Place reserved peach stones in remainder of syrup, and add 1/2 cup water, place back on medium heat, strain and reserve syrup.
  6. Beat butter and sugar together with vanilla until light and fluffy.
  7. Add eggs one at a time, beat until incorporated.
  8. Add dry ingredients and sour cream, beat until combined.
  9. Spoon gently over peaches, spread until level.
  10. Bake for 45 min – 1 hr or until golden brown.
  11. Allow cake to rest in pan for 10 mins, then turn out onto cake plate.
  12. Drizzle some of the remaining syrup over cake and reserve the rest for serving.



7 thoughts on “Upside Down Peach Syrup Cake

  1. How lovely to have access to a beautiful peach tree! And you certainly made good use of all the peaches you picked. I love the look of this cake. It looks very moist. I will pin it so I remember to make it xx


  2. That looks like the moistest cake I have seen in a while. I love those cakes that have syrup absorbed through them.
    That is the trouble with a lot of produce – it all comes at once and then it’s over for another year.


    1. Like you I love and hate the seasonality of some foods, but I like that I’m learning more about it and cooking more with the seasons.


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