Preparations:

Cup of Yum
1. Preheat the oven to 350°F/ 180°C.
2. 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.12 oz peaches / 350 g
3. 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.4 tablespoons brown sugar + 1 teaspoon cinnamon

Peach cobbler bread:

1. 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.1 cup unsalted butter / 250 g + 1¼ cup granulated sugar / 250 g + 1 teaspoon vanilla extract + 4 large eggs
2. Mix flour, baking powder, and salt in another bowl. Sift about ⅓ 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.3 cups all-purpose flour / 350 g + 1 teaspoon baking powder + ½ teaspoon fine sea salt
3. 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. 1 tablespoon all-purpose flour + ½ tablespoon cinnamon
4. Transfer to the prepared pan. Sprinkle with the remaining brown sugar-cinnamon mixture.
5. Bake for 60 to 70 minutes until a toothpick inserted in the middle of the cake comes out clean.
6. Let set in the baking form for about 10-15 minutes, then transfer to a wire rack and let cool completely.