Peach Upside Down Cake

This recipe was in the magazine that I receive every month-called Aquila. It was a fail for me because when I turned it upside down the cake fell apart but I now realize what I should've done and will try to explain the best I can below. ENJOY!! PS: The cake still tasted great especially with some custard or ice-cream.

Also, I didn't take a picture of the cake as it had fallen apart so this is the one from the magazine.

Dietary Info:
-Contains Gluten
-No Nuts
-Suitable for Vegetarians
-Contains Dairy
-Vegan If you use the alternatives


You will need:
-A Small Sauce-Pan
-A 7"/17cm Cake Tin
-A Teaspoon/Tsp
-Two Bowls (one slightly smaller and one slightly bigger)
-A Tablespoon/Tbsp
-A Knife
-A Spatula
-A Measuring Jug


Ingredients:
-2-3 Peaches {I used 3 and a 1/2}
-15g+60g butter/Vegan Butter
-1 tbsp Molasses Sugar {I used Caster Sugar}
-90ml Buttermilk (See step 3 to make your own)
-1+1/2 tbsp + 1 tsp Lemon Juice
-90g Plain Flour
-60g Polenta
-1 tsp Baking Powder
-1/4 tsp Bicarbonate of Soda
-1/4 tsp Salt
-80g Honey {I used Golden Syrup}
-1 Large Egg/ Vegan Equivalent
-1+1/2 tbsp Lemon Zest

Makes:1x7" cake (Serves 6-8) Prep:25mins  Cook:30mins

1:Halve the peaches, twist to open and remove the stone.Slice into 1-2cm thick wedges.
2:Melt 15g butter and 1 tbsp sugar {of whichever kind you are using) in a pan and spread over the cake tin base. Spiral the peach slices in the base of the tin.
3:Make the buttermilk: Measure 90ml of milk/Vegan milk/Dairy Free milk and mix in 1tsp lemon juice. Stir and leave.
4:In the bigger bowl, mix together the remaining 60g butter with the honey until smooth.(You could always use a microwave to soften it) {I did the cake on a hot summers day so the sun melted mine}
5:Add 1 egg, 1+1/2 tbsp lemon juice and 1+1/2 lemon zest. {I didn't put in lemon zest as I didn't have a lemon}. Mix well.
6:Slowly add the buttermilk and the flour mix, a little at a time. Mix  until all blended together.
7:Pour over the peach slices, smooth the cake top and bake in a hot oven for 30mins. Remove the other tin before turning out onto a plate and removing the cake tin bottom.
TIPS/EXTRAS:
Try adding different fruits like some fresh raspberries! The cake is tasty served with Greek Yogurt or Custard or Ice-cream.
FUN FACT:
Did you know, that the upside down cake was one of the first types of cake? Cooked in an iron pan over a fire, it heated the fruit and syrup/sugars in the bottom first, before layering a simple sponge on top, meaning the bottom caramelized over the fire and the top cooked perfectly.