Peach Cake

This peach cake recipe is giving wholesome country housewife in a gingham-apron vibes and tbh I’m totally here for it.

It’s the kinda cake I love (and the only kind I make): mix dry ingredients together, mix wet ingredients together, mix everything together then bake.

A perfectly golden crumb on the outside, moist inside, fresh peach flavour. So super simple, bloody delish.

“This peach cake recipe is giving wholesome country housewife in a gingham-apron vibes and tbh I’m totally here for it.”

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Peach Cake

INGREDIENTS

• 2 ripe peaches, sliced

• Half a lime, juice and zest

• 3/4 cup Greek yoghurt

• 1/2 cup coconut oil, melted & cooled

• 2 eggs

• 1 tsp vanilla paste / extract

• 1 1/2 cup flour

• 3/4 cup sugar (sub: coconut sugar)

• 1 tsp baking powder

• 1/4 tsp baking soda

METHOD

1. Leave your wet ingredients on the bench for a little while before starting to bring them up to room temp

2. Preheat oven to 177c and line your baking tin

3. Mix all dry ingredients together in one bowl

4. Mix all wet ingredients together in another bigger bowl

5. Combine dry ingredients into wet. Dont over mix. It should be quite a thick batter

6. Toss a little sugar over your peaches to coat them (about 1 tbsp)

7. Add half the cake batter into the tin.  Lay half the peaches on top.

8. Add the other half of the cake batter over it, and lay the remaining peaches on top.

9. Bake for 55 minutes checking after about half an hour that it’s not getting too bronzed. Pop a little bit of alfoil loosely on the top of it is. It’s cooked when a skewer comes out clean.

10. Serve with a little icing sugar dusted over the top.