Ingredients:
3 M-L eggs
2 large fresh peaches,peeled,cored and sliced into 1cm slices
1/2 peach,diced
175g unsalted butter,softened
175g all-purpose flour
75g castor sugar
75g brown sugar
80g(approx.1/3 cup) crème fraîche
1 teaspoon baking powder
1 teaspoon vanilla extract
pinch of salt
Directions:
Preheat oven to 180ºC/350ºF.
Lightly butter bottom and side of a 22 cm(approx.9-inches)springform pan.
Line the botton and the side with parchment paper.
Sift together flour,salt and baking powder and set aside.
Put butter and the sugars into a large bowl.Beat with an electric mixer until creamy.
Add the crème fraîche,vanilla extract and beat briefly,just until evenly incorporated.
Add the eggs,one at a time and beat for15-20 seconds after each addition.
Using a rubber spatula fold in the flour mix,be careful to not overmix the batter.
Add diced peach to the batter and gently fold to combine.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Top with sliced peaches and bake at 180ºC for about an hour(depends on your oven) or until lightly brown on top and the toothpick inserted in the center of the cake comes out clean.
In the last 30 minutes of the baking time remove the pan from the oven and brush the peaches with melted butter.
Return the pan to oven and bake until the cake is done.
Once baked,release the cake from the springform pan and let it cool on a wire rack.
Sprinkle with powdered sugar and indulge yourself with a slice
Add a spoonful of crème fraîche or greek yogurt,if desired.
Get the recipe for this summer fresh peach cake 👇
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