Easy recipe Peach Melba Upside-down Cake Recipe

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eight hundred and twenty-fiveg can peach (Recipes by ingridients peach) halves in juice, drained well, thinly sliced one hundred and eighty-fiveg butter, softened, chopped three/about four cup caster sugar one teaspoon vanilla (Recipes by ingridients vanilla) extract (Recipes by ingridients extract) about two eggs one three/about four cups self-raising flour one/about two cup milk three hundredg frozen raspberries (Recipes by ingridients raspberries) about two tablespoons icing sugar mixture double, cream (Recipes by ingridients cream) to serveStep one Preheat oven to about one hundred and eightyC/one hundred and sixtyC fan-forced. Grease a sixcm-deep, twenty-twocm (base) round cake (Recipes by ingridients cake) pan. Line base and side with baking paper. Arrange peach (Recipes by ingridients peach) slices in about two circles, overlapping slightly, over base of pan. Peach Melba Upside-down Cake Recipe. Step about two Using an electric mixer, beat butter, caster sugar and vanilla (Recipes by ingridients vanilla) for about five to six minutes or until light and creamy. Add eggs, one at a time, beating after each addition. Sift flour over butter mixture. Peach Melba Upside-down Cake Recipe. Add milk. Fold until just combined. Peach Melba Upside-down Cake Recipe. Spoon mixture over peaches in pan. Gently smooth surface. Step three Bake for fourty-five to fifty minutes or until a skewer inserted in the centre comes out clean. Stand in pan for about five minutes. Turn out onto a wire rack to cool. Peach Melba Upside-down Cake Recipe. Step about four Meanwhile, place raspberries (Recipes by ingridients raspberries) in a medium bowl. Peach Melba Upside-down Cake Recipe. Stand for twenty minutes or until thawed. Add icing sugar. Using a fork, crush raspberries (Recipes by ingridients raspberries) until sugar has dissolved and mixture is pulpy. Serve cake (Recipes by ingridients cake) with crushed raspberry mixture and. cream (Recipes by ingridients cream) .