Brandied Peach Compote Cake - sugar

Method

• Combine sugar and vanilla bean in processor.
• Blend 2 minutes.
• Sift to remove vanilla pieces.
• (Can be made 2 weeks ahead.
• Store airtight.)
• Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan.
• Stir over medium-high heat until sugar dissolves.
• Add peaches.
• Bring to boil; reduce heat and cook until peaches are barely tender, about 5 minutes.
• Using slotted spoon, transfer peaches to strainer set over bowl.
• Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes.
• Strain syrup into small bowl; mix in peaches.
• Cool.
• (Can be made 1 day ahead.
• Cover and chill.)
• Preheat oven to 350F.
• Grease bottom of 9-inch-diameter springform pan.
• Combine cake meal and potato starch in small bowl; whisk to blend.
• Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes.
• Beat in margarine, then nondairy creamer and brandy.
• Beat in dry ingredients.
• Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form.
• Gradually add 1/2 cup vanilla sugar and beat until stiff but not dry.
• Fold whites into yolks mixture in 3 additions.
• Transfer 1 cup batter to small bowl.
• Cover; chill.
• Pour remaining batter into prepared pan.
• Bake cake until tester inserted into center comes out clean, about 20 minutes.
• Cool cake in pan on rack 10 minutes.
• Maintain oven temperature.
• Spoon reserved 1 cup batter in 1-inch band around edge of cake.
• Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge.
• Spoon 2 tablespoons peach juices over fruit.
• Bake until band at edge is firm, about 35 minutes.
• Cool cake in pan on rack; let stand up to 8 hours.
• Cut around pan sides to loosen cake; release sides.
• Garnish with fresh raspberries, if desired.