Our Peaches are lovely on their own but are just delectable in this Lavender Peach Upside Down Cake made by our very clever customer @inseasontoday.

I would give her a follow on Instagram if you are after some cooking inspiration!

This cake will pair perfectly with the Binalong Bushranger Blend Tea and Country Valley Cream.

Peaches and Lavender Upside Down Cake

Ingredients

• 60g unsalted butter
• ¼ cup ( 50g ) packed dark brown sugar
• ¼ teaspoon ground cinnamon
• 1 teaspoon culinary lavender flowers
• 3 large yellow peaches, stones removed and cut into wedges
• 2 egg yolks
• ½ cup ( 100g ) granulated white sugar
• 60ml full-fat milk
• ½ teaspoon pure vanilla extract
• 1 cup ( 130g ) plain cake flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Instructions

1. Preheat oven to 180C degrees (160C degrees fan forced).
2. In an 8-inch ovenproof skillet set over medium heat, melt butter with brown sugar and cinnamon. Cook, stirring constantly, for 1 minute or until sugar is dissolved. Remove pan from heat, sprinkle lavender flowers and arrange peach wedges in a single layer over brown sugar mixture.
3. In a medium bowl, beat egg yolks and sugar with an electric mixer for 1 minute. Beat in the milk and vanilla.
4. Add the flour, baking powder and salt. Beat until smooth.
5. Pour batter over peaches. Transfer the skillet to oven and bake for 25 – 30 minutes or until cake springs back lightly when touched. Remove from oven and let cake cool for 5 minutes.
6. Run a spatula along sides of pan to loosen cake. Carefully invert cake onto a serving platter and let cool completely before serving.
7. Serve with a dollop of crème fraiche or whipped cream if desired.

Note:

If you don’t have an oven proof skillet, you can use an 8-inch cake pan.  Melt the butter with the sugar and cinnamon in a small saucepan then pour onto cake pan. Proceed as per instructions.