Fresh Peach Cake

    Fresh Peach Cake


    361 people made this

    When ripe peaches are in season this is a great cake to make with them. This recipe also works with other fruit though, such as apple and cherries.

    Serves: 16 

    • 250g butter or margarine, softened
    • 2 cups (440g) white sugar
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 3 cups (375g) plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 cups fresh peaches, pitted and chopped

    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. Preheat oven to 170 degrees C. Butter a 125cm ring tin and coat with white sugar.
    2. In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture.
    3. Use the reserved flour to coat the chopped peaches then fold the floured peaches into the batter. Spread evenly into the prepared pan.
    4. Bake for 60 to 70 minutes in the preheated oven or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

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