This scrummy cake is a little different to the usual butter cake with icing. Use fresh peaches if they are available, or tinned. If you’re using tinned, keep the syrup to add to the cake.
I created this cake by taking a basic vanilla cake recipe, making some adjustments, and incorporating some ideas from a few other recipes.
I’ve always read that you have to be precise when baking, but I haven’t found this to be the case yet. If the mix doesn’t seem right, I add a little extra moisture or a little extra flour.
- 125g butter
- 3/4 cup sugar
- 1 tsp. vanilla
- 2 eggs, lightly beaten
- 2 cups self-raising flour/ sifted
- 1/2 cup milk (substitute part of the milk with the syrup from the tinned peaches if using)
- 2 – 3 peaches, peeled and sliced or a tin of peaches, drained
- 50g butter, melted
- 1/3 cup brown sugar
- Preheat oven to 180°C. Grease and line a cake tin.
- Beat butter and sugar until creamed. Add vanilla and eggs and beat until well combined.
- Add the milk and self-raising flour a bit at a time, alternating between the two, mixing well until all combined.
- Alternatively, throw everything in the mixmaster or food processor and give it a wiz.
- Pour the melted butter over the base of the cake tin and sprinkle the brown sugar evenly over the top. Line the tin with the peach slices.
- Top the peach with the cake batter and bake for approximately 45 minutes or until a skewer comes out clean.
- Leave to cool completely in the tin so that the caramel sets otherwise it runs everywhere.
Amount Per Serving: Calories: 430Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 95mgSodium: 542mgCarbohydrates: 59gFiber: 2gSugar: 34gProtein: 6g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.