Peach Cake
HB-4504 · Hand-built original · American
A butter cake with peaches folded through, baked in a springform pan and dusted with sugar.
AmericanDessert1 hr 15 minServes 8390 kcalVegetarianLow-SodiumRenal
Main ingredient: flour
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:8quantities adjust to match
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter (12 Tbsp, softened)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1/2 tsp grated lemon zest
- 1/4 tsp vanilla extract
- 4 medium peaches
- Confectioners' sugar for dusting
Method
- Heat the oven to 350°F. Grease a 9-inch springform pan.
- Whisk the flour, baking powder and salt together.
- Beat the butter and granulated sugar for 4 to 5 minutes until fluffy. Beat in the eggs one at a time, then the lemon zest and vanilla.
- Mix in the flour mixture on low just until blended. Fold in the peaches with a spatula.
- Transfer the batter to the pan and smooth the top. Bake 50 to 60 minutes, until a toothpick comes out clean.
- Cool in the pan for 15 minutes, release the sides and cool completely. Dust with confectioners' sugar to serve.
Prep: 20 min · Cook: 55 min · Total: 75 min
Nutrition (per serving, where published)
390 kcalCalories
5 gProtein
51 gCarbs
19 gFat
2 gFibre
31 gSugars
110 mgSodium
107 mgCholesterol
8 servingsServing