Step 1

Toss all the ingredients for the peach layer together until well combined, then spread evenly on the bottom of a greased 9 inch square baking dish.

Step 2

Sift together the flour and baking powder and set aside.

Step 3

In the bowl of a stand mixer with the whisk attachment in place, whisk together the egg, sugar and vanilla extract on high speed until foamy and slightly stiffened.

Step 4

Mix the oil and melted butter together in a measuring cup with a spout.

Step 5

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Step 6

Mix together the whipping cream, milk and lemon juice and add slowly to the mixing bowl continuing to mix but at a reduced speed.

Step 7

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about small lumps in the batter, they are fine.

Step 8

Pour over the prepared peaches and bake at 350 degrees F (325 F for glass bake ware) for about 40 -50 minutes or until the fruit is bubbling and the cake passes the clean toothpick test.

Step 9

Let stand for about 20 minutes before serving with some good vanilla ice cream or vanilla whipped cream.