It's time for a treat that won't make you feel guilty, lightly sweetened, this dessert looks as good as it looks.
I'm using canned peaches but if you can get hold of the fresh ones, it would be much better. Make sure you drained the peaches pretty well before adding it to the batter. If any of you want to switch out the peach slices for some other fruit, this cake would work with pears, plums and apricots.
An incredibly moist and light cake baked without egg. Everyone who has eaten it, loves it!
EGGLESS PEACH CAKE
Yield : 7 in loaf
1.5 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 to 3/4 cup brown sugar
1 cup diced peaches, canned
3/4 cup plus 1 tablespoon whole milk
1/4 cups melted butter/oil
1 tsp vanilla extract
1/4 tsp salt
peach slices for topping
Preheat oven @ 175 C and lightly grease 7 in pan.
Sift flour, baking powder and baking soda in a mixing bowl.
In a separate bowl, combine milk, melted butter, salt and sugar.
Add milk mixture to dry ingredients, mix in diced peaches and vanilla. Stir until well incorporated.
Scoop batter onto prepared pan, level top and scatter with sliced peaches.
Bake for 40-50 minutes or until a skewer comes out clean.
Cool in the pan for 10 minutes, transfer onto rack to cool.
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