Fresh Peach Cake for 8 Servings

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform or round cake pan and line the bottom with parchment paper.
2. In a small bowl, toss the sliced peaches with brown sugar and cinnamon until evenly coated; set aside.
3. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
4. Add the softened cubed butter to the dry ingredients. Use a mixer on low speed until the mixture resembles coarse sand with no large lumps remaining.
5. In a separate jug, whisk together the eggs, sour cream, and vanilla extract.
6. Gradually pour the wet ingredients into the flour-butter mixture, beating on medium speed for exactly 60 seconds until the batter is smooth and glossy.
7. Spread the batter evenly into the prepared pan and arrange the peach slices on top in a concentric circle.
8. Bake for 45–55 minutes, or until the edges are golden-brown and a toothpick inserted into the center comes out clean.
9. Allow the cake to cool for 55 minutes before removing from the pan and slicing.