Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Prepare peaches, but don’t coat them yet. Remove stones and cut fruit into small pieces. Place in a bowl. Only coat them with the flour and cinnamon mixture before adding to the batter.
Prepare the pan (Note 2): Mix brown sugar and cinnamon in a small bowl. Butter the baking pan well and coat with about ¾ of the sugar mixture. Reserve the rest for sprinkling on top of the batter.
Cream the butter and the sugar for about 5 minutes or until light and fluffy. Add vanilla extract. Add the eggs, one at a time. Mix well after each addition, about 1 minute per egg. Scrape the walls of the mixing bowl as required.
Mix flour, baking powder, and salt in another bowl. Sift about 1/3 of it over the eggs and mix in gently and shortly at the lowest speed of the mixer. Repeat with two more batches of the flour mix.
Coat peaches: In a small bowl, mix 1 tablespoon flour and ½ tablespoon cinnamon. Sprinkle over the chopped peaches and toss to coat. Carefully fold the chopped fruit into the batter.
Transfer to the prepared pan. Sprinkle with the remaining brown sugar-cinnamon mixture.
Bake for 60 to 70 minutes until a toothpick inserted in the middle of the cake comes out clean.
Let set in the baking form for about 10-15 minutes, then transfer to a wire rack and let cool completely.
Fresh, frozen (defrosted), or canned peaches (drained) or with nectarines. Alternatives: plums, apples, cherries, canned and drained mandarins, seedless grapes, berries. About 2 cups of chopped fruit or unchopped berries.
25 cm/ 10 inches. It needs about 60-70 minutes of baking time.
30 cm/ 12 inches. It needs about 50-60 minutes of baking time.
Springform 24 cm/ 9 inches. It needs about 50-60 minutes of baking time.
Bundt cake tin. It needs about 60-70 minutes of baking time.
Always check if the cake is baked through with a toothpick or wooden stick. It should come out clean, not wet.