Peach Cake
A delightful dessert that embodies the sweetness of summer with a warm, buttery base and chunks of fresh peaches, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pieces large peaches, ripe but firm Chopped into slices
- 210 grams plain flour or all-purpose flour
- 150 grams caster sugar or granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 150 grams unsalted butter, softened and roughly chopped
- 1 piece large egg
- 2 teaspoons vanilla extract
- 60 ml full-fat Greek yogurt
- 80 ml full-fat or whole milk
- icing sugar or powdered sugar, to serve (optional) For serving
Instructions
Preparation
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) for a standard oven or 160 degrees Celsius (320 degrees Fahrenheit) for a fan-forced oven.
- Grease an 8-inch round cake pan and line the bottom and sides with baking or parchment paper.
- Chop the ripe peaches into slices and set aside.
Batter Preparation
- In a large mixing bowl, combine the flour, caster sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix until crumbly.
- Crack in the large egg and pour in the vanilla extract, Greek yogurt, and whole milk; mix until creamy.
- Gently fold in most of the peach slices into the batter.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Press the remaining peach slices into the top.
- Bake in the preheated oven for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan before transferring it to a wire rack to cool completely.
Serving
- Dust the top with icing sugar before serving.
- Slice and serve with whipped cream, vanilla ice cream, or a sprig of mint.
Notes
Store leftovers in an airtight container. Cake can be frozen and thawed as needed. Experiment with variations such as spices or nut toppings.