A lovely Peach Cake, made with fresh or canned peaches. Buttery and moist with caramel and peach juices running through, this cake is divine!
4 medium peaches, cut into thick wedges
2 Tbsp fresh lemon juice (about 1 large lemon)
For the Caramel
100g caster sugar
55g unsalted butter, at room temperature
For the Vanilla Batter
1 cup plain flour
3/4 tsp baking powder
1/4 tsp baking soda
150g caster sugar
115 unsalted butter, at room temperature, divided
100g brown sugar
1 vanilla bean
2 large eggs
120g sour cream
sweetened whipped cream (optional)
1. Preheat the oven to 180°C (350°F). In a big bowl toss peaches with lemon juice. Set aside.
2. In a 23 cm (9 inch) cake pan, over medium heat, cook sugar (100g), stirring occasionally with a wooden spoon for 10 minutes, until sugar melts and turns a deep amber colour. Remove from heat. Immediately add butter, stirring vigorously.
3. Spread caramelized sugar to coat bottom of cake pan evenly and sprinkle with brown sugar. Arrange peach wedges in concentric circles, overlapping as needed. Set aside.
Make the Batter
4. Sift together the flour, baking powder and baking soda. Set aside.
5. Split vanilla bean lengthwise and scrape out seeds into bowl.
6. Using an electric whisk, beat vanilla seeds, sugar, and butter. Add eggs, one at a time, beating after each addition. Add sour cream, beating until blended.
7. Gradually add flour mixture, beating at low speed just until combined. Spoon vanilla cake batter over peaches and spread to cover.
8. Bake for 40-45 minutes or until golden-brown. Cool on a wire rack for 10 minutes. Run a knife around edge to loosen.
9. Carefully pour out any excess liquid from pan into a cup and reserve (it depends on how juicy the fruit is). Carefully invert the cake into a serving plate and drizzle with any reserved liquid.
''Experience is simply the name we give our mistakes.'' - Oscar Wilde