Author Notes
I used only half the amount of sugar that the recipe called for, and did a demerara-white sugar combo. The nuttiness of the demerara really comes through and enhances the flavour of the peaches in this cake.
Note : recipe adapted from Julia's Album. —Kirthana | Theblurrylime
Ingredients
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1 1/2 cups
all-purpose flour
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1/4 cup
demerara sugar
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1/4 cup
granulated white sugar (plus extra for sprinkling over the top)
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1/2 teaspoon
baking soda
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1 teaspoon
baking powder
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2
eggs
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60 grams
butter, at room temperature
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1/2 cup
yogurt (I used full-fat)
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1/4 teaspoon
salt
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1 teaspoon
vanilla extract
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4
peaches, pitted and sliced into wedges
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Icing sugar (for dusting over the top)
Directions
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Preheat oven to 180 C and grease a 9” spring-form / regular pan.
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Sift the flour, baking powder, baking soda and salt into a bowl and mix to combine.
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Pour the prepared batter into the greased pan and arrange one layer of peach slices on top. (Note : I did 2 layers and added the 2nd layer of peaches halfway through cooking time). Once half-cooked, arrange another layer on top and sprinkle with sugar before putting the cake back into the oven to finish cooking.* You could do only 1 layer, in which case, sprinkle some granulated sugar on the peaches before you put the cake in the oven.
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