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  1. Preheat the oven to 180°C (160°C for a fan oven). Grease the baking tin.  Springform   if necessary wrap with aluminum foil so that the caramel does not run out during baking. Briefly scald the peaches with hot water, then rinse in cold water and peel off the peel. Pit the fruit and cut the flesh into wedges. Measure out the white sugar and flour and have them ready.

  2. Melt 30g butter in a heavy pan. Add the brown sugar and continue to heat until the sugar has dissolved. chop pecans. Add the nuts and 3 tablespoons cream to the pan, stir in briefly and pour the nut mixture into the prepared baking pan. Spread the peach slices evenly on top.

  3. Cream together 100g of butter and white sugar with a hand mixer. Beat in the eggs one at a time until a frothy mixture forms. Mix the flour, baking powder and 3/4 tsp salt in three batches, alternating with the sour cream and vanilla sugar, quickly (!) under the batter. Don't stir for too long or the cake will be hard and dry!

  4. Pour the batter over the peaches and bake the cake on the second rack from the bottom for 40-45 minutes. Cover with aluminum foil after 25 minutes to prevent the cake from getting too dark. Remove cake from oven, let cool 15 minutes, then invert onto a cake plate so peaches are on top. Serve with whipped cream, if you like.

From Living at Home - August 2010 issue


For 12 pieces

Preparation 30 minutes (plus baking and cooling time)

Baking time 45 minutes


  • 130g softened butter

  • 2-3 peaches (350g)

  • 150g sugar

  • 225g flour

  • 90g Muscavado sugar (or brown

  • raw cane sugar)

  • 50g pecan nuts

  • 3 tablespoons cream

  • 2 eggs (size M)

  • 2 teaspoons of baking soda

  • Salt

  • 1 packet of bourbon vanilla sugar

  • 200 grams of sour cream

Besides that:
  • Tarte tart pan or  springform pan with a diameter of 25 cm

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