Moist peach cake

Ingredients for 1 servings:

• 150 g butter, soft
• 150 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 1 cup of sour cream, approx. 200 g
• ½ pack of lemon zest
• 1 can peach(s), approx. 470 g
• 100 g almonds, ground
• 300 g flour
• 5 tsp, leveled baking powder
• 1 pinch of cinnamon
• 200 ml peach juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

For a 26cm springform pan

Preheat the oven to 175°C (top/bottom heat). Cream together the butter, sugar, vanilla sugar, and eggs until creamy. Add the sour cream and lemon zest. Drain the peaches in a sieve, reserving the juice. Cut the peaches into small cubes and add them to the batter. Stir in the almonds, flour, baking powder, and cinnamon. Then mix in the peach juice. Pour the cake batter into a greased 26cm springform pan and level the surface. Bake in the preheated oven on the middle rack for about 40 minutes. Do the toothpick test. I always let the cake rest for another 5 minutes in the switched-off oven. Dust with powdered sugar if desired.