Ingredients

Topping:

- 55 g butter (2 ounces)

- 85 g light brown sugar (3 ounces)

- 85 g nut mixture (pecans, walnuts, hazelnuts)

- 2 large peaches, peeled and sliced (you can replace or combine with plumes or nectarines)

Cake:

- 190g flour (1.5 cups)

- 60 g nuts

- 1 teaspoon baking powder

- nutmeg, cinnamon, salt

- 150 grams of sugar (0.75 cup)

- 115 g butter, at room temperature (4 ounces)

- 2 large eggs

- 2 teaspoons vanilla extract

- 60 ml milk (0.25 cup)

- 65 g sour cream (2.5 oz)

Start making topping: melt the butter in small saucepan. Add brown sugar, and cook while stirring occasionally for a minute until sugar dissolves.

Cover baking pan with parchment paper and pour the mixture into the bottom spreading evenly to a thin layer. Arrange the nuts in the outer circle of the pan and then arrange the fruit slices in concentric circles to cover the entire bottom of pan. Set aside and move to prepare the batter.

Make the cake-dough: Preheat oven to medium heat to 180 degree (360F). Grain the nuts to powder. Add flour, baking powder,

3/4 teaspoon nutmeg , 1/2 teaspoon cinnamon and 1/4 teaspoon salt mix well.

Whip together sugar and butter with a mixer for 4 minutes. Add eggs one by one

and the vanilla extract. Mix until smooth. Mix milk and sour cream.

Add the flour mixture alternately several times with milk/cream mixture, beginning and ending with dry mixture. Mix just until merges. Pour the batter carefully and gradually in the pan and flatten gently. Bake the cake for 30-40 minutes at 180 degree (360F), until golden color - and a toothpick stuck in center of cake comes out dry. If the cake is golden but not dry yet, cover with aluminum foil to bake until it is ready.

Cool for at least half an hour, and turn carefully onto a serving dish. Serve at room temperature with vanilla ice cream or whipped cream.