Peach melba upside-down cake

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper. Arrange peach slices in 2 circles, overlapping slightly, over base of pan.
• 2
  Using an electric mixer, beat butter, caster sugar and vanilla for 5 to 6 minutes or until light and creamy. Add eggs, 1 at a time, beating after each addition. Sift flour over butter mixture. Add milk. Fold until just combined. Spoon mixture over peaches in pan. Gently smooth surface.
• 3
  Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
• 4
  Meanwhile, place raspberries in a medium bowl. Stand for 20 minutes or until thawed. Add icing sugar. Using a fork, crush raspberries until sugar has dissolved and mixture is pulpy. Serve cake with crushed raspberry mixture and cream.