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Topsy-Turvy Cake
For the fruit-and-toffee topping:
2 tablespoons unsalted butter, softened
¾ cup brown sugar
3 peaches, peeled and halved
6 glacé or maraschino cherries (don’t feel obligated to eat them, but they do look jolly)

For the cake:

6 tablespoons unsalted butter, softened
1
/3 cup sugar
2 eggs
1 cup cake flour
1 ½ teaspoons baking powder
½ teaspoon salt

Preheat oven to 350˚ Fahrenheit.

Cream the 2 tablespoons butter with the brown sugar and spread the mixture over the bottom
of an 8” by 8” square cake tin. Lay the peaches, cut side down and with a cherry in the
hollow, down on the toffee mixture.

To make the cake batter, cream the 6 tablespoons butter with the sugar. Add the eggs, one at
a time, beating thoroughly after each one. Add the dry ingredients gradually, beating after
each addition, being careful to combine thoroughly but not overbeat. Pour the batter over the
peaches and level off with a spoon or offset spatula. Bake in the middle of the oven for about
45 minutes, or until a cake tester comes out clean (don’t press it all the way down to the toffee
layer!).

Loosen the cake at the edges and turn out on a plate. Cut into 8 to 12 squares and enjoy.

Adapted from P.L. Travers, “Upside-down Cake (Topsy-Turvy Cake)” in Mary Poppins in the Kitchen: A Cookery
Book with a Story (Orlando, FL: Harcourt, 1975), 70.