Step 1

Preheat oven to 350 degrees F and spray 2 (9 in) round non stick cake pans with cooking spray.

Step 2

Place all ingredients into a large mixing bowl.

Step 3

Whisk until combined.

Step 4

Pour batter evenly into prepared pans.

Step 5

Optional - top with sparkling sugar (gives a nice crunchy texture).

Step 6

Bake for 18-24 minutes, or until an inserted toothpick comes out clean.

Step 7

Remove from oven and cool.

Step 8

Place all ingredients into a medium sized sauce pan over medium heat.

Step 9

Cook for 4-8 minutes, stirring gently with a spoon. The mixture will bubble and simmer.

Step 10

The mixture is ready when it's still runny, but will start to coat the back of a spoon.

Step 11

Remove from heat and cool for 2 minutes.

Step 12

Pour the sauce into a microwave safe jar and finish cooling at room temperature.

Step 13

Serve or store in the fridge until ready to use.

Step 14

Reheat in microwave after refrigeration.

Step 15

Place ingredients into the bowl of your stand mixer.

Step 16

Beat on high until stiff peaks form.

Step 17

Lay the first layer of the cake on a cake stand (or plate).

Step 18

Top with half the whipped cream.

Step 19

Place on the second layer of the cake.

Step 20

Top with the rest of the whipped cream.

Step 21

Top with sliced peaches, blueberries, sliced almonds and drizzle with caramel sauce.

Step 22

Serve immediately.

Step 23

Store leftovers in an airtight container in the fridge.