6 large peeled peaches, sliced or 1 lb
plums or cherries, stoned
1/2 cup soft brown sugar
1/2 tsp ground cinnamon
soured cream or crème fraiche, to serve
oven to 190C / 375F / Gas 5. Grease and line a 20 x 25 0 2.5 cm / 8 x 10
x 1 inch cake tin. Put the flour, sugar, butter, eggs and milk into a
large bowl and beat for a few minutes until you have a smooth batter.
Spoon it into the prepared cake tin. Arrange the peaches, plums or
cherries over the cake mixture. Mix the brown sugar and cinnamon and
sprinkle over the fruit. Bake for about 40 minutes, testing for doneness
by inserting a cocktail stick in the centre. Serve the cake warm or cool
with the soured cream or crème fraiche, if using.
To skin ripe peaches, cover with boiling
water for 20 seconds. The skin will then slip off easily.