Start by peeling the peaches, cut them into quarters then pass them through a mandolin to obtain slices of about 1 to 2 mm.

Preheat the oven with rotating heat to 180 °.

In a bowl, whisk the eggs and brown sugar. Then add the sifted flour with the yeast, mix well. Then add the melted butter and the grated half tonka bean. Finish with the milk.

Add the thinly sliced ​​peaches in the cake batter (keeping a few slices for the top of the cake). Coat them well.

Butter the cake mold (I used a 26x10cm tin mold, I put a link at the bottom of the article) and sprinkle the bottom and the edge of the mold with brown sugar: this is what will give a golden aspect to the cake.

Pour half of the dough into the mold, then arrange the raspberries, lining them up over the entire surface. Then pour the remaining batter over the raspberries. Lightly tamp the surface with a spatula or tablespoon. Finally, place the slices of peaches that you had set aside and sprinkle with brown sugar to brown the cake during cooking.

Bake for 50 minutes (to check, to adapt according to your oven). The center of the cake should be very soft. Let cool on a rack, unmold and place in the refrigerator to firm it up and make it easier to cut. Decorate with raspberries, sliced ​​peach, icing sugar ...