Cardamom Loat Cake

Caramel

3 Tbsp salted butter, cut into 3 pieces

2/3 cup packed light brown sugar

2 or 3 ripe, firm medium peaches or plums, pitted and sliced into ½ inch wedges

Pinch of table salt

For the cake

1½ cups almond flour

¼ cup rye flour

2 1/2 tsp ground cardamom

1 tsp baking powder

½ tsp baking soda

1/8 tsp table salt

2 large eaas. room temperature

2 tsp vanilla extract

1 cup packed light brown sugar

2 tsp grated orange zest

13 Tbsp salted butter, room temperature

Heat the oven to 375°F with a rack in the middle position.

Spray an 8½-by-42-inch loaf pan with cooking spray, then line with parchment paper, allowing the excess to hang over the long sides of the pan.

To make the caramel-peach layer. In a small saucepan, combine the butter and sugar. Cook over medium heat, stirring occasionally, until thick and well combined, about 2 minutes. Transfer to the prepared loaf pan and use a silicone spatula to spread in an even layer. Place the fruit slices in the caramel, overlapping them as needed to fit. Sprinkle the salt over the fruit, then set aside

To make the cake. In a medium bowl, whisk together the almond and rye flours, the cardamom, baking powder, baking soda and salt.

In a small bowl or liquid measuring cup, whisk together the eggs and vanilla.

In a stand mixer with the paddle attachment, beat the sugar and orange zest on medium until fragrant, about 1 minute. Add the butter and beat on medium-high until light and fluffy, scraping the bowl as needed, about 3 minutes. With the mixer running on low, gradually add the egg mixture, then beat on medium until well combined, about 1 minute. Scrape down the bowl. With the mixer running on low, add the dry ingredients and mix, scraping the bowl once or twice, just until the mixture is evenly moistened, about 1 minute. Fold the batter by hand with the spatula, scraping the bottom and sides of the bowl to ensure no pockets of flour remain. The batter will be thick.

Spoon the batter onto the fruit in the loaf pan, then spread in an even layer and smooth the surface. Bake until the top is deeply browned and a toothpick inserted at the center comes out clean, 45 to 55 minutes.

Spoon the batter onto the fruit in the loaf pan, then spread in an even layer and smooth the surface. Bake until the top is deeply browned and a toothpick inserted at the center comes out clean, 45 to 55 minutes.

Cool in the pan on a wire rack for about 15 minutes; the center of the cake may sink slightly during cooling. Slide a knife between the short ends of the cake and the pan to loosen, then invert the cake onto a platter. Lift off the pan and peel off the parchment. Cool to room temperature.

Allow the cake to cool for 2 hours before serving (even better the next day).