A soft and lovely cake studded with diced peaches perfect for breakfast, brunch or teatime treat.
I have a can of peaches halves sitting in my pantry for some time. My son saw it and ask me to bake a peach cake.
Have baked peach cake before, this Eggless Peach Cake was egg free so I want to try with eggs this time.
Used canned peaches, well drained and dice. Even after cutting, still place them tin the colander to completely drain the liquid. Not only that a quarter cup of flour is added to these peaches.
The process of making Peach Cake From Scratch is quite simple. It starts by beating eggs with sugar until light and fluffy. Afterwards combine the dry and wet ingredients together.
For a richer taste, you could use melted butter instead of vegetable oil.
Another tips, you must grease your pan extremely well with butter then coat with flour. This step is important to release the cake from the pan with ease.
This Peach Cake From Scratch takes a long time to cook so make sure to test with a skewer that comes out clean before removing from your oven.
PEACH CAKE FROM SCRATCH RECIPE
Servings : 10
2.5 cup all purpose flour
2 tsp baking powder
1 cup sugar
2 cup diced peaches, drained
1 cup whole milk
1 cup melted butter/oil
1 tsp vanilla extract
1/4 tsp salt
Preheat oven @ 180 C and lightly grease 9 in pan.
Sift flour and baking powder into a mixing bowl. Remove 1/4 cup, add this to the peaches.
In a separate bowl, beat eggs with sugar until light and fluffy.
Add in oil/melted butter, milk, salt and vanilla.
Add milk mixture to dry ingredients in batches, mix in diced peaches. Stir until well incorporated.
Scoop batter onto prepared pan, level top and scatter with sliced peaches (optional).
Bake for 50-60 minutes or until a skewer comes out clean.
Cool in the pan for 10 minutes, transfer onto rack to cool.
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