Caramel Peach Cake

Wash the peaches. Slice two of them thinly for decoration, and dice the rest into small cubes. You can use all 4 peaches, dividing the cuts between the caramel layer and the filling.

In a saucepan or a skillet suitable for making caramel, melt the sugar over medium heat. Do not stir with a spoon; just gently swirl the pan until the sugar is completely melted and turns an amber hue.

Remove from heat and carefully add the butter. Stir until smooth, then arrange the thin peach slices on top.

For the batter, beat the eggs with the sugar and vanilla until pale and fluffy. Pour in the milk and vegetable oil, and mix well.

In a separate bowl, combine the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture and mix until you have a smooth, lump-free batter.

Fold the diced peaches into the batter and gently stir to combine.

Pour the batter over the caramelized peaches and smooth the surface. Bake in a preheated oven at 175°C (350°F) for about 40–50 minutes. Check for doneness with a wooden skewer—it should come out clean.