1/4 cup sugar
1/4 teaspoon Saigon Cinnamon
2 medium peaches, peeled*, pitted and each cut into 8 wedges
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground Saigon Cinnamon
1/8 teaspoon ground Cardamom
1/4 teaspoon Kosher Flake Sea Salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs, at room temperature
2 tablespoons sour cream
1 teaspoon Madagascar Bourbon Vanilla Extract
1/3 cup dried peaches or apricots, finely chopped
Preheat oven to 350 F. Spray a 9-inch spring-form pan with nonstick cooking spray.
Combine the sugar and cinnamon in a medium bowl. Measure and set aside 2 tablespoons of the mixture (for topping the cake later). Add the peach wedges to the remaining cinnamon-sugar mixture and toss to coat.
In a medium bowl, whisk the flour, baking powder, cinnamon, cardamom and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy. Add the eggs, sour cream and vanilla and beat to incorporate. With the mixer on low speed, add the flour mixture a little at a time, until it is just combined.
Transfer the batter to the prepared pan and spread in an even layer. Arrange the peach wedges in a circular pattern.
Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for at least an hour before serving. Sprinkle with powdered sugar when completely cooled.
*How to peel peaches (the easy way)
Bring a large pot of water to a rolling boil. Place peaches in boiling water for 30 seconds just a few at a time as not to crowd the pot. Leave them in the boiling water for 30 seconds, but no more even if the water stops boiling.
Using a slotted spoon remove peaches from the boiling water immediately place in an ice bath to stop them from continued cooking. Wait a few seconds, then take the peaches out of the ice water. Gently rub the skin and peel it off; it should come away from the flesh easily.