Peaches and cream cake

Ripe nectarines, plums or apricots could be substituted for the peaches.

Fruit

4	Peaches, medium, ripe, peeled, stoned and sliced (Main)
2 Tbsp	Lemon juice
2 Tbsp	Water, combined with 1/4 tsp Vitamin C powder

Cake

125 g	Butter, softened
¾ cup	Sugar
2	Eggs, large, room temperature
1 cup	Sour cream
1 tsp	Vanilla essence/extract
2 cups	Flour
1 tsp	Baking powder
1 tsp	Baking soda
¼ tsp	Salt
½ cup	Caster sugar
1 tsp	Ground cinnamon

Directions

1. Preheat the oven to 180C. Lightly grease a 22cm-23cm cake pan and line with baking paper.
2. Place the peaches in a bowl. Sprinkle with the lemon juice or vitamin C mixture to prevent browning.
3. Beat the butter and sugar, until creamy. Slowly beat in the eggs until well combined then the sour cream and vanilla.
4. Sift the flour, baking powder, baking soda and salt into a bowl. Slowly beat into the butter mixture.
5. Combine the caster sugar and cinnamon.
6. Spoon half the cake mixture into the prepared cake pan. Drain the peaches and arrange half the slices over the top. Sprinkle with about 1/3 of the cinnamon sugar. Cover with the remaining cake mixture. Arrange the remaining peaches on top and sprinkle with the remaining cinnamon sugar. Bake for 45-50 minutes until a skewer inserted in the centre comes out clean.
7. Best served warm with whipped cream or yoghurt.