Peach Cake
This may not be a traditional coffee cake, but this Peach Cake does pair very well with a cup of coffee. A spongy cake with peachy slices on the top. Fruits everywhere - that's what I enjoy about summer time desserts.
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Servings: 8 inches
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 ounces butter softened
- 3/4 cup sugar
- 2 eggs large
- 2 peaches (NOTE 1) pitted and cut into 1/4 inch slices
- 1/2 teaspoon sugar
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 350 degrees F.
- Mix flour, baking powder and salt.
- Beat butter and sugar with a mixer until fluffy and pale.
- Add eggs, one at a time and beat thoroughly after each egg.
- Add dry mixture with the mixer on slow speed, until combined.
- Transfer batter into a lightly buttered springpan form (8 inches).
- Divide peach slices over batter in any pattern you like.
- Sprinkle with sugar and nutmeg.
- Bake cake in oven for about 1 hour.
- Cool in pan for about 10 minutes. Then remove ring and cool until desired temperature.
Notes
- If you don't have peaches, you can use nectarines.
Nutrition
Calories: 265kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Sodium: 186mg | Fiber: 1g | Sugar: 22g
Nutrition information is automatically calculated, so should only be used as an approximation.
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