Blessed with a glut of peaches, we did not stop at the Bellinis and platefuls of fresh sliced fruit but also baked a lovely peach cake.
We used a recipe my mom was once given by a family friend. Originally intended for plums, it lends itself equally well to any fruit that has a bit of tartness:
1/2 cup unsalted butter
1 cup sugar
2 large eggs
1 cup sifted flour
1 tsp baking powder
pinch of salt
1 tsp. vanilla
Sugar and cinnamon for sprinkling
Preheat oven to 325 degrees and butter and flour a 9 inch spring form or other similarly-sized baking dish. Wash peaches, remove pits, and slice; I cut each peach in sixths.
Cream butter and sugar until light and fluffy. On medium speed, add the eggs, one at a time, and incorporate thoroughly. Add vanilla and mix again.
On low speed, gradually add flour, baking powder, and salt and mix until well combined.
Pour batter into baking pan and smooth with spatula. Put the cut peaches on top of the batter, quite closely packed. Sprinkle with some more sugar and a touch of cinnamon.
Bake for about one hour or until lightly browned and tooth pick comes out clean. You might have to reduce the temperature about halfway through.
Let cool and enjoy!