Last month, I stumbled upon a recipe that I knew I had to try. It was posted by Dana at Simply Romanesco and called Baking with Stone Fruits. Dana's recipe calls for a 14 x 10 pan, which I don't have, so my cake is thicker than hers. Nevertheless, this cake turned out moist and delicious.
Of course, I had to make this cake again and made some changes to accommodate my small pan. Come back tomorrow and I'll show you what I did.
250 grams (2 sticks & 2 Tbsp) Unsalted Butter
6 large Eggs
300 grams (1 1/3 cup) granulated Sugar, plus extra for dusting
1 tsp Vanilla Extract
300 grams (2 cups) All-purpose Flour
8 grams (2 tsp) baking powder
Small pinch of Salt
1 Kilogram (2 pounds) sliced and peeled Peaches