This recipe highlights a quintessential summer fruit and goes well with high tea or dessert.
cup unsalted butter, room temperature
large eggs, room temperature
tsp vanilla extract
cup all-purpose flour
tsp baking powder
tsp ground cinnamon
tsp ground cardamom
dash ground nutmeg
cup peeled and diced peaches
cup pecan pieces
Turbinado sugar, for sprinkling
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.