Skill required: Confident beginner
**Fresh peaches are simmered to make a syrup that is folded into the cake batter, giving it a pudding-like texture. Use the juiciest peaches possible.
6 ripe peeled peaches, halved
2 teaspoons brown sugar
1 vanilla bean, split lengthwise and seeds removed, or 1/2 teaspoon vanilla extract
1/4 cup water
8 tablespoons butter, softened
1/2 cup sugar
2 eggs
1 cup self-rising flour
1/4 teaspoon salt
Confectioners’ sugar, optional
Vanilla ice cream, optional
1. Preheat oven to 350 degrees F.
2. Grease and lightly flour a 9-inch round cake pan or springform pan.
3. Place peaches cut side down in a large skillet with brown sugar, vanilla bean seeds and water.
4. Simmer 5 minutes. Cool.
5. Combine butter and sugar and beat with a mixer at medium speed until well blended.
6. Add eggs and beat until light and fluffy.
7. Add flour, salt and syrup from cooked peaches; beat until blended.
8. Place peaches cut side down in prepared pan; top with batter.
9. Bake 35 - 40 minutes, until golden and a toothpick inserted into cake comes out clean.
10.When cool, sprinkle with confectioners’ sugar, if using.
11.Serve with vanilla ice cream, if desired.
Yield: 6 servings
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