Quick Peach Topped Cake

    40 minutes

    This is an easy and quick cake with a layer of fresh peaches on top. I like to eat it warm with ice cream but it is equally good cold as a snack.

    5 people made this

    Serves: 8 

    • 1 cup (225g) plain flour
    • 1 pinch salt, to taste
    • 2/3 cup (155g) sugar
    • 115ml vegetable oil
    • 2 tablespoons milk
    • 3 drops almond extract
    • 5 peaches, halved and stones removed
    • 2 tablespoons brown sugar
    • 30g butter

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Cut the peaches into slices and spread overlapping slightly, like roof tiles, across the base.
    2. Preheat oven to 220 degrees C. Grease a 23cm baking dish.
    3. Mix flour, salt and sugar.
    4. Stir together milk, oil and almond extract. Mix with the flour mixture until a moist and even dough is formed.
    5. Spread the dough with your hands into the baking dish and push the edges up 2cm.
    6. Sprinkle with brown sugar and knobs of butter in small cubes. Bake in preheated oven for 25-30 minutes until golden brown.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    Just started making this. Can't find mention of the oil in the methods. Mixed it in anyway, seems like far too much for the amount of flour, I had a pile of greasy crumbs rather than a dough. Will be amazed if it is edible when cooked. After baking: This was much better than expected, 'delicious' according to my 4 yr old. Not what I would call a cake though, the base was more like a biscuit/shortbread - crunchy not cakey. Quite sweet, I reduced sugar by 50g and still a bit too sweet. I made the mistake of using a cold pressed canola oil and it flavoured the base strongly. Will use blander oil next time, or even melted butter.  -  10 Aug 2014  (Review from Allrecipes UK & Ireland)


    The recipe does not work. It tastes ok but it made a solid weird burnt biscuit. I am wondering if the oil and milk amounts should be swapped? It leaked all over the oven as the oil ran out. It needs egg too I suspect and a raising agent.  -  26 Jul 2015  (Review from Allrecipes UK & Ireland)