|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
|Pecans||1⁄3 Cup (5.33 tbs), chopped|
|Fresh peaches||1 Cup (16 tbs), peeled and sliced|
|Pineapple juice||1 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
Grease bottom of 8-inch round cake pan and line with wax paper.
In medium mixing bowl, cream butter and brown sugar with an electric mixer until light and fluffy.
Add egg and vanilla.
Stir well to blend.
Gradually blend in flour, baking soda, salt and milk.
Fold in cracker crumbs and pecans.
Spread batter into pan.
Convection Bake at 325°F for 25 to 30 minutes.
Cool on wire rack for 5 minutes.
Invert onto wire rack and remove wax paper.
Cool 10 minutes.
Split cake into 2 layers.
Brush fresh peaches with pineapple juice; set aside.
In small mixing bowl, beat whipping cream with an electric mixer until soft peaks form.
Spread one-half of whipped cream on bottom layer and top with peach slices, reserving enough peach slices to garnish the top.
Add remaining cake layer.
Spread remaining whipped cream over top of cake and garnish with reserved peaches.
Chill 2 hours.