now - disclaimer - this is an upside-down apricot cake but its surely the same thing
Sauce: 100g set honey 100ml water juice 1/2 lemon 1 teaspoon cornflour
30g light muscovado sugar 30g salted butter 5 apricots halved & stoned - so whatever you think peach wise is same as 5 apricots - 3 maybe?
150g salted butter 150g golden caster sugar 2 medium eggs finely grated zest of 1 lemon 125ml milk 200g plain flour - sifted 1.5 tsp baking powder
preheat oven to 180 (fan) 200 degree/ gas mark 6
20cm loose based cake tin
make sauce first by putting honey, water and lemon juice in small pan and bringing to the boil. blend the cornflour with a little of the liquid in small dish then stir back into sauce and simmer for a minute until it thickens slightly. pour into bowl and set aside to cool
cream together muscovado sugar and 30g salted butter and smear over base of tin
place peaches cut side down on top of butter and sugar mix
cream butter and sugar in food processor until light and fluffy, add eggs one at a time and then lemon zest. Add milk. flour and baking powder
spoon mix ontop of peaches and smooth then bake for 45-50 minutes until skewer inserted into centre comes out clean
run knife round edge & leave cake to cool for 15 minutes.
place plate on top of cake tin and turn it over, pressing base down then lifting it off
can be served hot or room temp (best eaten on day its made) and just before serving pour honey sauce over cake allowing to drizzle over the sides