Upside-down peach sponge recipe | Good Food
A moist, fruity cake which is perfect for an afternoon tea with friends, from BBC Good Food magazine.
Ingredients
- 250g softened butter plus extra for greasing
- 280g self-raising flour
- 250g golden caster sugar
- ½ tsp baking powder
- 4 eggs
- 150ml pot natural yogurt
- 1 tsp vanilla paste or extract
- 2 tbsp caster sugar mixed with 1 tbsp flour
- small punnet raspberries
- 2-3 x 400g/14oz cans peach halves, drained
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