Skill required: Know your way around a kitchen.
1-1/2 lbs. peaches - or - pears (about 3-4 depending on size)
1/2 cup vanilla sugar
2 Tablespoons peach or pear brandy
7 Tablespoons butter, softenend + extra for the pan
2 large eggs, room temperature
3/4 cup plain cake flour
1. Preheat oven to 325°F.
2. Generously butter an 8-inch springform pan and sprinkle the bottom with 1 tablespoon of the vanilla sugar.
3. Peel the peaches or pears, cut in half and remove the cores.
4. Cut each half into 8 slices. Arrange the fruit in a circle, slightly overlapping them.
5. Sprinkle the fruit with 1 tablespoon of the brandy.
6. Cream the butter and remaining 7 tablespoons of sugar with an electric mixer.
7. Add the eggs, one at a time, beating well after each addition.
8. Add the flour and mix just until combined.
9. With a spoon, mix in the remaining 1 tablespoon of brandy.
10.Drop the batter by spoonfuls on top of the pears, smoothing it out after each addition.
11.Bake until the cake is firm; about 45 minutes. Allow to cool 10 minutes.
To serve: Run a knife around the outside of the cake and release the spring. Cover the cake with a plate and invert. Serve warm.
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