Perfect Peach Cake

Ingredients

• 150 g unsalted butter, at room temperature
• 320 g granulated sugar
• 1 Tbsp vanilla extract or vanilla bean paste
• 2 large eggs (about 110g, not including the shell), at room temperature
• 165 g sour cream, at room temperature
• 250 g all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp kosher salt (use less if you are using table salt or salted butter
• About 3 fresh peaches, cut into segments (I cut each peach into quarters then cut each quarter into 3 so I get 12 slices per peach), or 4-5 good quality canned peach halves in syrup, patted dry and cut into segments
• Extra granulated sugar for sprinkling (optional), I only do this for fresh peaches.

Instructions

1. 1

   Preheat the oven to 330°f / 165°c. Grease the bottom and sides and line a 10" (25cm) round cake pan with a parchment paper circle. I like to add two strips of parchment paper underneath the round to form a little 'sling' to easily remove the cake later, and clip them down extending the parchment paper over the edges of the pan so that you can use them as a sling later to remove the cake. I like to clip down the edges with little binder clips. This can also be made in a 9" square pan - if I am using this I like to extend the paper over the edges and clip it down to make the cake easy to remove.

2. 2

   In the bowl of a stand mixer or in a large bowl using an electric mixer, cream together the butter, sugar, and vanilla on medium to high speed until very light and fluffy. Add the eggs one at a time, mixing to combine between each, then beat the mix for a further 2-3 minutes on high speed until it has thickened up, and is very light.

3. 3

   Measure out the sour cream into a small bowl. In a medium bowl, combine the flour, baking powder, and salt.

4. 4

   Alternately add the flour mixture and the sour cream, starting and ending with the flour - add the flour in three additions and the sour cream in two, and briefly mix between additions. Switch to a spatula and give the mixture a few turns to ensure that it is evenly mixed.

5. 5

   Transfer the mix to the prepared pan and smooth down with a spatula or the back of a spoon, making sure that there are no large air bubbles in the mixture.

6. 6

   Top with the sliced peaches, arranging in a pattern that you like. Sprinkle with granulated sugar if using.

7. 7

   Bake the peach cake for about 55 minutes, checking after 50, until a skewer inserted into the cake (not a peach) in the middle comes out clean with a few moist crumbs attached.

8. 8

   Remove from the oven and allow to cool in the pan, then remove from the pan using the slings you made and transfer to a serving platter. Serve with a dusting of icing sugar, cream, ice cream, or greek yoghurt.

9. 9

   Store leftovers lightly covered or in an airtight container at room temperature for up to 3 days.