Desserts
Peach Upside Down Cake
Recipe by Tiffin and Tea
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Moist and delicious cake with a peach and syrup topping.
Compatible with
Allergies
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Contains Eggs -
Contains milk -
Contains Milk/Dairy
Tip: Allergy Advice
This dish contains the following allergens: Eggs, milk, Milk/Dairy
Cooking mode
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- 4 tbsp Butter
- 100g Light Brown Sugar
- 3 Peaches, skin removed and sliced
- 75g Butter
- 150g Light Brown Sugar
- 1 Egg
- 160g Milk
- 180g Plain Flour
- 2 1/4 tsp Baking Powder
- Pinch of Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Nutmeg
Utensils
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Step 1
Grease a 7 inch tin with butter.
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Step 2
Set pressure cooker to saute and add butter and sugar. Once melted, add to greased tin and arrange peach slices.
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Step 3
Beat butter and sugar for 5 minutes in a stand mixer.
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Step 4
Add egg and milk and beat again till combined.
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Step 5
Fold in the flour, baking powder, salt, cinnamon and nutmeg.
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Step 6
Pour into prepared tin.
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Step 7
Add a trivet to the foodi.
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Step 8
Add cake tin and cover with foil.
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Step 9
Assemble pressure lid. Set pressure to high and seal.
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Step 10
Select start/stop.
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Step 11
Set time to 2o minutes.
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Step 12
When complete, allow pressure to release naturally for 10 minutes.
