Peach Upside Down Cake

For Peach layer

• 3 fresh ripe peaches, pitted
• 50 g(3 1/2 tbsp) Unsalted butter, melted
• 63 g (5 tbsp) light brown sugar, packed
• 1/4 tsp ground cinnamon
• a pinch of salt

For Cake layer

• 179 g (1 1/4 cup + 2 tbsp) Plain flour/All purpose flour
• 16 g (2 tbsp) Corn flour/Corn starch
• 8 g (2 tsp) baking powder
• 1/2 tsp salt
• 2 eggs UK-medium sized (US large), weight without shell = 107 g
• 1 tsp vanilla extract
• 113 g (1/2 cup) unsalted butter
• 150 g (3/4 cup) granulated sugar
• 120 g (1/2 cup) Sour cream or full-fat Greek yoghurt
• 2 tbsp milk, full fat
• 1 tsp lemon zest, optional

For Peach layer

1. Grease the bottom and sides of a 9 inch round cake pan with butter then line them with baking paper to prevent the cake from sticking. Set aside.
2. Pit the peaches and cut them into slices. Mix melted butter, light brown sugar, salt and ground cinnamon in a bowl, spread it onto the bottom of your prepared cake pan. Arrange the peach slices in circles over the butter mixture. Starting from the centre and going towards the outside, cover the entire bottom of the pan. Arrange them as closely as possible to completely cover the bottom of the pan. Make sure to fill in any gaps as you go. Once done, place it in the fridge while you prepare the cake batter.

To make the Cake layer

1. Preheat the Fan oven to 155C/311F (For a conventional oven, 175C/347F).
2. In a large bowl, sift together the plain flour, corn flour, baking powder, and salt, set aside.
3. In a large mixing bowl, cream together the softened butter, sugar & vanilla extract (about 2 minutes). Then add eggs (one at a time), and beat after each addition. Make sure to scrape the bowl so everything gets well mixed in.
4. Add in the lemon zest, milk and sour cream (room temperature), and beat again to combine.
5. Add in the dry ingredients, and beat again on low until just combined. Be careful not to overmix the batter if you want light and airy crumbs.
6. Carefully pour the batter over the peach layer and smooth out the top. Bake in the preheated oven for 40-45 minutes or until a tester inserted in the centre of the cake comes out clean. If the liquid from the bottom layer begins to bubble and overflow during baking, place a baking tray underneath the pan.
7. Let the cake cool in the pan for 10-15 minutes, then flip it over a serving plate while it's still warm. First, run a knife along the edges of the cake to loosen it. Cover with a serving plate and flip it over. Avoid cooling it for too long, as the cake may stick to the pan when you try to flip it over the plate.
8. You can serve this cake either warm or cooled to room temperature. It goes perfectly with a scoop of vanilla ice cream. Enjoy!