- 3 large peaches, stoned but not peeled and sliced into approx 1.5cm pieces
- 350g sugar
- 190g plain flour
- 30g almond meal
- 1tspn baking powder
- 1/2tspn baking soda
- 1/2tspn salt
- 120g butter
- 2 large eggs
- 240ml butter milk
- 30ml brandy
Preheat the oven to 190C
Grease a 25cm round cake tin and line the bottom with baking paper. Line the sides with three layers of baking paper. This is important to stop the overcooking of the sides.
Combine 150g sugar and 2 tablespoons water in a shallow frypan and stir slightly until combined.
Cook over medium heat, swirling the pan but do NOT stir, until golden in colour, this will take about 5 minutes.
Remove from the heat and pour into the bottom of the lined cake tin. Arrange the peaches in circular pattern over the caramel. Drizzle with the brandy and set aside.
Whisk together the flour, almond meal, baking powder, baking soda and salt in a bowl.
Beat the butter and the remaining 200gm sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating after each addition, then beat in the vanilla.
With mixer speed turned to low, add the flour mixture alternating with the buttermilk, and mix until just incorporated. Pour the batter over the peaches and spread evenly.
Place the cake tin in the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 – 60 minutes. (Cover loosely with foil if the cake is browning too quickly.)
Once cooked, let sit for 10 – 15 minutes, then invert onto a platter and let cool completely.
By: Chrissy Rob