Preheat the oven to 180°C/350°F. Line a 20cm round cake tin with baking paper. Cut the peaches into medium slices.
Step 1
In a bowl, whisk the sugar and vanilla with the eggs until they become white.
Step 2
Add the vegetable oil and milk and blend until smooth.
Step 3
In a large bowl, combine the flour, baking powder, and salt. Whisk the egg mixture into the flour. Mix until a thick paste forms. Transfer the batter to a prepared pan and smooth the top of the cake.
Step 4
Create a spiral on top of the cake.
Step 5
Spread the peaches along the pastry cream line.
Step 6
Bake for 50 minutes. Check the cake for doneness by inserting a skewer or toothpick into the center. The skewer should not come completely clean, or the cake will be overcooked. There should be no wet batter on the skewer, just a few wet crumbs. Serve dusted with powdered sugar. Enjoy!
Notes:
It is normal for the cake to be slightly soft. So you may not always get clean slices because the peaches tend to moisten the inside of the cake.
