Brown Sugar Cake with Peaches

    GourmetGirl

    Brown Sugar Cake with Peaches

    Recipe Picture:Brown Sugar Cake with Peaches
    1

    Brown Sugar Cake with Peaches

    (4)
    1hour5min


    4 people made this

    A light and easy to make cake that is topped with fresh peach slices. A perfect finish after a summer meal.

    Ingredients
    Serves: 10 

    • 185g plain flour
    • 2 tablespoons polenta
    • 1 1/2 teaspoons baking powder
    • 1/8 teaspoon salt
    • 2 eggs
    • 90g light brown soft sugar
    • 150ml skim milk
    • 4 fresh ripe peaches - peeled, stones removed and sliced
    • 20g butter, melted
    • 2 tablespoons light brown soft sugar

    Directions
    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease and flour a 25cm springform cake pan.
    2. Combine flour, polenta, baking powder and salt. Set aside.
    3. In a medium bowl, beat eggs and 75g brown sugar until sugar dissolves. Stir in the flour mixture, until just combined. Gradually fold in the milk.
    4. Pour mixture into the prepared pan. Arrange peach slices on top of mixture. Drizzle with melted butter and sprinkle with remaining brown sugar.
    5. Bake in the preheated oven for 45 minutes, or until a small knife inserted into the centre of the cake comes out clean. Allow to cool for 10 minutes in the pan before removing pan sides.
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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (3)

    by
    0

    Nice & Simple. Cake is a bit boring except for the peach on top. Could do with some peach added to the actual batter? Cake rose considerably and cooked within the time specified. Overall, a bit boring and plain, but nice with ice-cream or cream.  -  24 Jan 2009

    by
    11

    As the first to reveiw, I'm sorry I can't give this more than 3 stars. I followed the directions exactly. The recipe is easy but is lacking in a couple of ways. I think the addition of vanilla or almond extract to the batter and a sprinkling of cinnamon on top would give it a big boost. I used a 10" dark nonstick springform pan and the cake was over-cooked at 30 minutes; I'm glad I checked when I did. Also my peaches were rather small & 4 were plenty. The cornmeal was an "interesting" touch.  -  12 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    0

    I've tried lots of fruit-topped cake recipes and this is definitely one of the best. Just the right level of sweetness, moist and flavourful. I did not have fresh peaches so used a can of peach slices in juice, saving the juice and adding it to the mixture instead of milk. Really great and thank you Karen.  -  12 Nov 2014  (Review from Allrecipes UK & Ireland)

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