About this recipe:A gorgeous sponge tops fresh peaches, then it's baked and flipped upside down for a pretty result. Moist and delicious, this cake really lets in-season peaches shine!
110g light brown soft sugar
1/4 teaspoon ground nutmeg
5 fresh peaches - peeled, stones removed and halved
110g butter, softened
100g caster sugar
150g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
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Method Prep:20min › Cook:40min › Ready in:1hr
Melt 50g butter in a 20cm square tin. Sprinkle with dark brown soft sugar and nutmeg. Arrange peach halves, cut side down, in tin.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread cake mixture over peaches.
Bake in a preheated oven at 190 C / Gas 5 for 35 to 40 minutes, or until lightly browned on top. Remove cake from oven, and let stand in tin for 5 minutes; invert onto serving plate.