Peach Dessert Cake
By Simon Holst
This delicious mix-in-the-pot cake makes a great dessert – encourage the dad in your house to make it on Mother’s Day.
Ingredients
For 6-8 servings:
- 125g butter
- 2 large eggs
- 820g can of peaches
- 2 cups of self-raising flour
- 1 tsp baking powder
- 1 cup sugar
- 1 tsp vanilla
- Topping: 1 Tbsp sugar, ½ tsp cinnamon
Method
1. Preheat the oven to 180°C. Melt the butter in a microwave bowl or pot until just liquid. Add the first measure of sugar, the eggs and vanilla and beat until blended.
2. Open and drain the peaches, reserving ¼ cup of the syrup/juice. Roughly chop half the peaches and add them to the butter–sugar mixture along with the reserved juice. Then stir to mix.
3. Measure the flour and baking powder into a sieve and shake them into the bowl, then stir gently until everything is just combined.
4. Spread the mixture evenly into a lightly-oiled or non-stick sprayed 23-25cm round cake tin. Arrange the remaining peach slices over the batter.
5. Stir the remaining sugar and cinnamon together then sprinkle this over the top of the cake.
6. Bake at 180°C for about 45 minutes until the cake mixture has risen round the fruit and browned lightly, and centre springs back when pressed. Remove from the oven and cool on a rack for 10 minutes before removing from the tin.
7. Cut into wedges and serve warm with a little dollop of lightly whipped cream or natural yoghurt.