Basic Butter Cake; Upside Down Peach Cake - Breville twin motor Instruction Booklet

Basic butter cake

• 125g butter or margarine
• 4 drops vanilla extract
• Three quarters of a cup of caster sugar
• 2 eggs
• 2 cups self raising flour
• 1 cup milk
1. Preheat the oven to 180ºC and grease a 20cm round cake tin or similar.
2. Using the mixer, break up the shortening on 'LO' speed 1, add vanilla and sugar, and
cream on speed 3 until light and creamy. Approximately 2 minutes.
3. Add eggs one at a time, beating well between each addition.
4. Reduce to speed 1 and mix in sifted flour and liquid alternately. Be careful not to
use high speeds as the flour will go everywhere. Mix for 3 - 4 minutes until the cake
batter is rich, smooth, thick and creamy.
5. Scrape batter into prepared tin. Bake for 30 - 35 minutes until golden brown.

Upside down peach cake

1. Preheat the oven to 180ºC. Grease and line a 20cm round cake tin.
2. Select 4 peaches. Cut each peach in half and remove their stones. Place cut side
down in a prepared cake tin. Sprinkle over 3 tablespoons of white sugar and 20g
chopped butter.
3. Follow steps 2 - 4 from the basic butter cake recipe.
4. Spoon into cake tin. Level and bake for 40 - 45 minutes or until cake bounces back
when touched in the centre. Allow cake to cool before removing from cake tin.
5. Serve peach side up cut into wedges and spoon a dollop of thick cream over the top.
Variation:
Fresh pineapple slices, mango halves, pears or apricots can be used. Well drained tinned
fruits such as plums can be used as well. Frozen mixed berries also work well.
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