Author Notes
I found this recipe for a summer peach cake in an old cookbook which I’ve had since my teenage years. Although I have adapted the recipe over the years to my liking, you can also easily vary the recipe by using other seasonal fruits such as apples or pears. —Irini Savva
Ingredients
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3
large ripe peaches, sliced (and peeled if you prefer)
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3/4 cup
plus 2 tablespoons raw sugar
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1/2 teaspoon
ground cinnamon
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1/2 cup
unsalted butter, at room temperature
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2
large free range eggs
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1 teaspoon
vanilla essence
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1 cup
plain flour
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1 teaspoon
baking powder
Directions
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Preheat the oven to 180C/350F/Gas 4. Combine the peaches, 2 tbsp sugar and cinnamon in a bowl and toss.
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In a large bowl, cream the butter and remaining sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until well blended. Then add the vanilla and mix. Sift the flour and baking powder into the bowl and mix on low speed until just blended.
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Pour the mixture into a greased round baking dish (about 27 x 5cm) and arrange the peaches on top. Bake for 40 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Allow to cool in the baking dish. Serve warm or at room temperature with vanilla ice cream.
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