Vanilla Peach Upside-Down Cake

Ingredients:

For the Topping:
3 ripe peaches, thinly sliced
60g unsalted butter, melted
80g light brown sugar

For the Cake:
180g unsalted butter, softened
180g caster sugar
3 large eggs
200g self-raising flour
2 tsp Vanilla Mart Extract
50ml whole milk

Method:

• Preheat oven to 180°C and grease a 20cm round cake tin.
• Pour the melted butter into the base of the tin and sprinkle over the brown sugar.
• Arrange the peach slices in a decorative pattern.
• Beat together the softened butter and caster sugar until pale and fluffy.
• Add the eggs one at a time, followed by Vanilla Mart Extract.
• Fold in the flour, adding the milk to create a smooth batter.
• Spoon the batter over the peaches and level the surface.
• Bake for 40–45 minutes until golden and a skewer inserted into the centre comes out clean.
• Leave to cool for 10 minutes before turning out onto a serving plate.