TCIF: Just Peachy Cake

BATD ON May 13, 2011 AT 12:58 pm

Just Peachy Cake - crispened sides

Just Peachy Cake - crispened sides

When you get lucky and bite into a perfectly ripe peach that oozes juice down your chin, you know your onto a winner! This cake is a celebration of just that, the peaches are cooked into the cake so the juices can run wild resulting in a über moist delicious summer cake! 

Ingredients:
1x 6” round tin
4 large yolks
160g sour cream
1 teaspoon vanilla extract

Just Peachy Cake - put peaches in a sunflower shape

Just Peachy Cake - put peaches in a sunflower shape

200g plain flour
200g  brown caster sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
170g un-salted butter room temperature
1/4 teaspoon almond extract
4 peaches 

Pro Tip: The peaches are better if they are not too ripe they will be easier to prepare, slice them thinly so you can over-lap them

Preparation:
Preheat the oven to gas 4 / 180°C line the base of your tin with parchment.

Peel the skin off the peaches and slice them quite thinly. Place them on the base of your tin creating a sunflower effect.

Then, in a mixing bowl, put all of the dry ingredients and mix together. Blend the yolks, sourcream and extracts together and add the soft butter and some of the yolk mix to the mixing bowl and mix well.

Continue to mix while adding the rest of the liquid, once it is all combined turn it out on top of your peaches.

Just Peachy Cake - serve

Just Peachy Cake - serve

Cooking:
Place in the oven and cook for 1 hour or until a skewer comes out clean

Cool in the tin for 20 minutes and then turn it out onto another oven proof tray.

Turn the oven up to 220°C gas mark6 and put the cake back in the oven for 15-20 minutes so that the top can crispen up a bit.

Pro Tip: The secondary cooking is optional if you are already happy with your result, the cake should be stored for one day at room temperature so that the moisture can settle, serve it in genourous slices with extra peach and some honey sweetened cream

After 3 days I would store any left over cake in the fridge

Sarah Adams © 2010

Click here for Sarah’s last recipe…

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