Upside-down peaches & cream cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 8 slices
Skip to ingredients
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
For the peach topping
For the filling
- 2 x 116g tubs clotted cream
- 2 tbsp golden caster sugar
- 1⁄2 tsp vanilla extract
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.
