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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Fresh peaches are simmered to make a syrup that is folded into the cake batter, giving it a pudding-like texture. Use the juiciest peaches possible. This recipe is inspired by one from Jamie Oliver’s The Naked Chef Takes Off Recipe Source: Relish Mag Ingredients:
6 peaches (halved and peeled) |
2 teaspoons brown sugar |
1/2 teaspoon vanilla extract |
1/4 cup water |
8 tablespoons butter, softened |
1/2 cup sugar |
2 eggs |
1 cup self-rising flour |
1/4 teaspoon salt |
confectioners' sugar (optional) |
Directions:
1. Preheat oven to 350°F Grease and lightly flour a 9-inch round cake pan or springform pan.
2. Place peaches cut side down in a large skillet with brown sugar, vanilla bean seeds and water. Simmer 5 minutes. Cool.
3. Combine butter and sugar and beat with a mixer at medium speed until well blended. Add eggs and beat until light and fluffy. Add flour, salt and syrup from cooked peaches; beat until blended.
4. Place peaches cut side down in prepared pan; top with batter. Bake 35 to 40 minutes, until golden and a toothpick inserted into cake comes out clean. When cool, sprinkle with confectioners’ sugar, if using. Serve with vanilla ice cream or crème fraîche, if desired.
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