Nyah and I love this cake! I prefer fresh peaches, but, I’ve used canned peaches in the past and the results have been just as good. Try it out and let us know if you like it too 🙂
Ingredients
FOR TOPPING:
▢1 tablespoon unsalted butter cold
▢6 teaspoons light brown sugar
FOR CAKE BATTER:
▢4 fresh peaches
▢1 ½ cups maida
▢1 teaspoon baking powder
▢½ teaspoon baking soda
▢¼ teaspoon salt
▢2/3 cup granulated sugar
▢1/3 cup unsalted butter at room temperature
▢1 large egg at room temperature
▢1 teaspoon pure vanilla extract
▢½ cup buttermilk at room temperature
Instructions
Preheat the oven to 177° C.
TO PREPARE THE TOPPING:
Grease your 8 inch baking tin. Spread butter on the base of your baking tin and cover with brown sugar.
Slice 1-2 peaches into thin slices. Arrange the slices into the bottom of each muffin pan.
TO MAKE THE CAKE BATTER:
Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
In a small bowl, whisk together flour, baking powder, baking soda and salt.
In a mixing bowl, beat butter and sugar together until fluffy and creamy, about 2 minutes.
Add egg and vanilla extract and beat it for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.
Add half of the flour mixture into the batter, beat for 1 minute on low speed.
Stir in the buttermilk and beat for another minute.
Add the remaining flour mixture and beat just until combined. Don’t overmix the batter, or it’ll make tough cake.
Fold in the cubed peaches.
Pour batter in to prepared cake tin.
Bake for 40 minutes, or until inserted toothpick comes out clean.
Cool the cake in the pan for 5 minutes. Then carefully run a butter knife around the edges to release the cake from the sides. Now, place a wire rack over the muffin pan and carefully turn the pan upside down to remove the cake.
Cut into generous wedges and Enjoy!