A gorgeous summery cake that makes the most of stone fruit season. Use ripe fruit for the best flavour.
Preheat the oven to 180°C. Grease a 9-inch square baking pan well.
In the bowl, beat the butter and 1 cup of the sugar for 3 to 5 mins on medium-high speed using a hand beater, until light and fluffy.
With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
In a separate bowl, sift together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the batter and, using a spatula, mix just until combined.
In a small bowl, combine the remaining ½ cup sugar and the cinnamon.
Spread half of the batter evenly in the pan.
Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.
Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the hazelnuts.
Bake the cake for 45 to 55 mins, until a skewer inserted in the centre comes out clean.
Serve warm or at room temperature.
450 grams unsalted butter, at room temperature
1½ cups Fairtrade sugar, divided into 1C and ½C
3 free-range eggs, at room temperature
1 cup Zany Zeus sour cream, at room temperature
1 teaspoon Heilala vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon Farro ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
½ cup toasted hazelnuts, chopped