yesterday i made an awful cake

trully dry, overcooked, flat, gritty, pasty disappointment {one reviewer commented it expanded in your mouth…}

the ingredients where amazing! it turned out atrociously and i felt some grievance as to the wastage of goodness

{and the ruination of my cake queen recipe}

today to make amends and lift my energy Lily and I created

Upside Down Autumn Peach-Preme {as in supreme}

The delicious simple spongy layer below caramelised peach heaven will make this a sure Autumn favorite when the late peaches are pink and sweet…

The cake layer is thin so you could easily double the mixture if you have a bigger family/guests

**~~~**

175g unsalted butter soft

1/4 c brown sugar

2 eggs

1c spelt flour

1tspn baking powder

up to 1/4 cup milk

2 large peaches thinly sliced {1cm at thickest end} or enough to cover your baking dish

butter to dab over them

{all measurements are approximations except the eggs!! use your inner cake intuition}

paper line a 20cm square baking dish or equivalent

preheat oven to 160’c

• line the base of your tin with the peach slices prettily and dot with butter
• beat sugar and butter til creamy
• and one egg, mix well, then the other {if ingredients are not binding add a spoonful of flour}
• mix in remaining flour and baking powder
• adjust texture with extra milk if needed
• spread carefully over the peach base with a spatula
• pop in the oven and bless it
• when it smells so good and is browned on top pull it out and let cool in the tin for 10minutes
• place a plate over it and carefully upend your creation
• devour with cream or yoghurt
• mmmm yum yum yum