Upside-down peaches & cream sponge cake

Summer is almost over..or should I rather say - autumn is almost here. Season of harvest, colour leaves and warm sunshine. Wrapped in a warm blanket, with cup of aromatic tea, I spend weekends reading books in my garden. But tea without cake cannot be! So today my variance of classic Victoria sponge.

Ingredients

200g soft butter

200g self-raising flour

1 tsp baking powder

200g golden caster sugar

4 eggs

2 tbsp milk

3 ripe peaches

85g light brown sugar

230g clotted cream

2 tbsp golden caster sugar

1⁄2 tsp vanilla extract

Heat oven to 180C. Grease 20cm non-stick round baking tin. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients: butter, sugar, milk and eggs. Using an electric whisk, beat everything together until smooth. Pour half of the mixture into a tin and bake for 20-25 minutes. Take out from the oven and cool. 

Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar until they are all coated. Then arrange the fruits in a single layer at the bottom of the tin. Tip the rest of  the cake mix over the peaches. Bake  until cooked and golden -  this part may take 5-10 minutes longer than the other. While the cakes are cooling it is time to 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.