A lovely light-but-moist and delicious peach cake!
4 medium peaches, cut into thick wedges
2 Tbsp fresh lemon juice (about 1 large lemon)
1 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
250g (1 1/4 cups) granulated sugar, divided
170g (3/4 cup) unsalted butter, at room temperature, divided
100g (1/2 cup) brown sugar
1 vanilla bean
2 large eggs
120g (1/2 cup) sour cream
sweetened whipped cream (optional)
1. Preheat the oven to 180°F.(350°F). In a big bowl toss peaches with lemon juice. Set aside.
2. Cook 1/2 cup granulated sugar in a 23 cm (9 inch) cake pan over medium heat, stirring occasionally with a wooden spoon for 10 minutes or until sugar melts and turns a deep amber colour. Remove from heat. Immediately add 55g (1/4 cup) 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 over sugar mixture, overlapping as needed.
4. Sift together the flour, baking powder and baking soda. Set aside.
5. Split vanilla bean lengthwise and scrape out seeds into bowl. Beat vanilla seeds, the remaining 3/4 cup granulated sugar and 115g (1/2 cup) butter with a hand-held electric whisk. Add eggs, one at a time, beating until blended after each addition. Add sour cream, beating until blended.
6. Gradually add sifted mixture, beating at low speed just until blended. Spoon vanilla cake batter over peaches in the cake pan and spread to cover.
7. Bake for 40-45 minutes or until golden-brown. Cool on a wire rack for 10 minutes. Run a knife around edge to loosen.
8. 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