This easy cake is perfect for afternoon tea with friends
Prep:15 mins
Cuts into 6 slices
For the topping3 ripe peaches, skinned, halved and stoned5 tbsp peach conserve100g fresh redcurrants
STEP 1Heat oven to 190C/fan 170C/gas 5 and butter a non-stick 23cm ring tin. Arrange the peaches, cut side up, in the base if the tin, then randomly spoon in the peach conserve and scatter over the redcurrants.STEP 2To make the cake, beat together the flour, baking powder, butter, sugar, eggs, vanilla and milk until well mixed, then stir in the sour cream. Spoon the mixture into the cake tin, then level the surface.STEP 3Bake for 35-40 mins until the cake is well risen, golden, and springs back when lightly pressed. Cool for a few mins, then carefully turn out onto a plate. You can serve warm with cream as a dessert or cold as a cake.
