This cake was made up from a little bit of everything that were left sitting in my fridge. I had a cup of Lemon Curd frozen and leftover peaches from the previous cake order (see Fresh Fruit Cake post!). So I decided to combine these two ingredients for something a little different. Searching on the net for some ideas, I found a couple of Upside-down Peach Cakes, that is, placing the Peaches at the bottom on the cake tray and inverting them for serving. This way, the peaches won't be too dry from baking and extra caramel or glaze can be poured on top to add to flavour.
I also chanced upon a Lemon Curd Cake recipe that suggested the addition of Lemon Curd to a cake improves the moistness and softness (Besides the flavour). It is true that a Lemon Curd cake differs slightly from a typical Lemon Cake. You have to try it to believe it.
There is no real trick to this beautifully moist cake. You can check my previous post for Lemon Pound Cake recipe. Just add a dollop of Lemon Curd to the final mixture. Sliced the canned peaches (or if you prefer fresh peaches) and place them at the bottom of a baking dish. Save the juice from the can to make a reduction or glaze. Pour batter over the peaches (making sure the peaches don't start floating to the top!) and bake the cake as per recipe. In the meantime, boil the juice till it thickens. Once you remove the cake from the oven, drizzle the glaze over the top. Cut and serve the cake hot.
I tell you, there's no better way to enjoy summer!