How to make
Dulce de Leche Peach Cake made with attention to detail and love.
Put 60 grams of the butter, 1 teaspoon of vanilla extract and the entire amount of Dulce de Leche in a small saucepan on the stove over a moderate heat. Stir for about 10 minutes to make a smooth caramel sauce.
Pour it into the bottom of a pre-greased and floured cake tin (9″ - 22 cm diameter).
Peel and pit the peaches. Cut them into thin pieces and spread them evenly over the caramel sauce.
Continue with the preparation of the butter cake itself:
Beat the soft butter with the sugar, until a fluffy cream is obtained. Add the eggs one at a time, by beating at all times. Finally, add the flour sifted in portions with the baking powder and a pinch of salt. You should get a very fine and creamy mixture. Flavor with the other scoop of vanilla extract and add a little freshly squeezed lemon juice to boost the leavening effect. Do not add the citrus juice at the beginning, but right at the end.
Pour the mixture over the peaches and caramel sauce, some of it will soak into the sponge cake and the rest will form into a wonderful crust on the bottom.
Bake in an oven heated to 360°F (180°C) for about 40-50 minutes.
After the peach cake is well baked, leave it in the cake tin for 10 minutes before turning it over onto a large plate or tray.
Serve it warm with a scoop of ice cream or leave it to cool and sprinkle it with a little powdered sugar.
Note: Although the original recipe requires this fruit cake to be baked for 50 minutes, in my case it was ready in 35-40 and with a pretty good golden brown color on the surface. For this reason, keep an eye on it, as every oven is different and everyone knows their own best.
The peaches in the recipe can be more if you like to emphasize the fruit flavor. You can also make the cake with peach compote.
