Upside-down peaches & cream cake
Upside-down cakes make a great tea party centrepiece. This peachy Victorian sponge is definitely no exception
- Prep: 35 mins
Cook: 20 mins
- Cuts into 8 slices
- Easy
Ingredients
- 200g soft butter, plus extra for greasing
- 200g self-raising flour
- 1 tsp baking powder
- 200g golden caster sugar
- 4 eggs
- 2 tbsp milk
- 3 ripe peaches
- 85g light brown sugar
- 2 x 116g tubs clotted cream
- 2 tbsp golden caster sugar
- 1?2 tsp vanilla extract
Method
-
Heat the oven to 180C/160f fan/gas 4, line the tins and make the sponge base as described in the 'goes well with' recipe (below right), but do not divide it between the tins just yet.
-
Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin. Bake for 20-25 mins until cooked and golden – the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.
-
Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the
peach sponge.
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