Sour Cream Cinnamon Peach Cake

This is really a dessert cake, quite moist and lovely served warm with whipped cream - but we love it any time!

What I love most about this cake is that you can replace the peaches which pretty much any fruit making it perfect for any season (I have never actually made it with peaches!) today I used feijoas, a few months ago I used plums and berries or apples are also lovely and I am itching to try raw chopped rhubarb.  I think you are best to use a tart fruit as it contrasts beautifully with the sweet cake and topping.


3 cups chopped fresh peaches
100g butter, softened
2 cups brown sugar, loosely packed
2 eggs
250g sour cream (I usually use light sour cream and that is fine, you could also replace with thick yogurt)
1 tsp vanilla essence
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

topping:
1/2 cup brown sugar
2 tsp cinnamon

In a food processor cream butter and sugar, add eggs, sour cram and vanilla and mix.  Add flour, baking soda, salt and cinnamon and pulse until just combined.  Add peaches and pulse the machine just a couple of times to lightly mix in peaches - don't overprocess.  (I don't have a food processor so I cream butter & sugar with a hand mixer, then mix in the dry ingredients, then fold through the fruit with a wooden spoon).  Pour the batter into a well greased and lined 23cm springform tin.  For the topping mix the sugar and cinnamon together and sprinkle evenly over the cake.  Bake at 180 degrees C for 1 1/4 hours and cool in the tin.