Peach Cake (Okanagan, BC)

Okanagan peach trees are some of the best fruit products B.C. has to offer, and this recipe will have you making a delicious Okanagan peach cake in no time.

1½ cups all-purpose flour, unbleached (375 mL)
1 tsp. baking powder (5 mL)
½ tsp. baking soda (2 mL)
¼ tsp. sea salt (1 mL)
1 pinch ground nutmeg
½ cup butter, softened (125 mL)
¾ cup brown sugar, packed (175 mL)
2 eggs
1 tsp. pure vanilla extract (5 mL)
⅔ cup sour cream (150 mL)
4 medium firm ripe peaches, peeled, pitted
1 Tbsp. Monk Fruit Sweetener with Erythritol (Powdered) (15 mL)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease 9" springform pan and sprinkle the inside of the pan with a little brown sugar. Line the bottom of the pan with parchment paper and wrap the outside of the springform pan with aluminum foil and place on a baking sheet.

Peel and slice each peach into 8 equal slices. Arrange on a paper towel-lined plate (to remove some of the moisture) and set aside.

Whisk flour, baking powder, baking soda, salt and nutmeg.

In large bowl, beat butter with brown sugar until well combined. Beat in eggs and vanilla. Stir in sour cream until smooth. Stir in flour mixture just until smooth.

Scrape the batter into the prepared pan and smooth the top. Arrange the peach slices on top of the batter with as little space between them as possible, lightly pressing them down.

Bake for about 50 minutes or when a toothpick inserted in the middle of the cake comes out clean.

Let cool in pan on a rack for 10 minutes. Dust with confectioners' sugar.