Upside down peaches and cream cake

This is my lovely recipe to make an upside down cake with peaches and cream!               EASY

Makes 8 slices

Ingredients:

200g soft butter or margarine.                
200g self raising flour
1tsp baking powder
200g golden caster sugar
4 eggs
2tbsp milk
3 ripe peaches (or 1 tin of halved peaches in fruit juice)
85g light brown sugar
One 230g pot of clotted cream

2tbsp raspberry jam
2tbsp golden caster sugar

1/2tsp vanilla extract


1. Heat oven to 180C/ 160C fan/gas 4. Grease and base-line a 2 x 20cm sandwich tins with baking paper then lightly grease the paper.

2. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. (if you don't have an electric whisk, mix together the butter and sugar then add the eggs then the flour) 


3. Stone the peaches, then cut then cut into thin slices. 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.

4. Leave to cool on a wire rack while you make the filling.
Whisk the clotted cream with the sugar and vanilla until stiff. Spread on the jam then the clotted cream mix over the plain sponge, then carefully top with the peach sponge.




* again I made this with gluten free flour and that taste brilliant*