Ingredients

2 eggs

100 g sugar

8 g vanilla sugar

100 ml sunflower oil

100 ml milk

200 g flour

12 g baking powder

150 g peaches in syrup, drained and sliced

50 g butter, softened

50 g sugar

3 tablespoons flour

Equipment

28 cm (11 inches) round cake mold

Directions

Preheat the Oven

Preheat your oven to 180°C (350°F). Grease and flour a 28 cm (11 inches) round cake mold.

Prepare the Batter

In a mixing bowl, whisk together the eggs, sugar, and vanilla sugar until light and fluffy.

Gradually add the sunflower oil and milk, mixing well after each addition.

Sift in the flour and baking powder, then gently fold them into the egg mixture until just combined.

Prepare the Peach Filling

In a separate bowl, mix together the drained sliced peaches with the softened butter, sugar, and flour until well combined.

Assemble the Cake

Pour half of the batter into the prepared cake mold, spreading it evenly.

Spread the peach mixture evenly over the batter in the mold.

Pour the remaining batter over the peaches, spreading it gently to cover them completely.

Bake

Bake in the preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.

Slice and serve the peach cake warm or at room temperature.