This recipe highlights a quintessential summer fruit and goes well with high tea or dessert.
Preheat oven to 350 °F. Grease and sugar a 9-inch round pan, tapping out excess sugar.
Cream butter and sugar until fluffy. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. In a separate bowl, sift flour, baking powder, salt and spices. Stir gently into butter mixture and stir in diced peaches and pecans. Scrape into prepared pan and sprinkle with turbinado sugar. Bake for 40 to 45 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool for at least 10 minutes before turning out of pan to cool completely.