I was craving for fruit cake and I decided to bake this Peach Butter Cake using the extra large fillers that I bought sometime back. In order for the peach not to sink too much, I dusted the base of the peach slices and gently placed on top of the batter. Well, it did turn out as I expected and tasted incredibly moist and yummy. My kids wanted a whole piece for their breakfast tomorrow and thus I will not have enough for my colleagues tomorrow. Guess will offer them next time.
Ingredients
110g all-purpose flour
1 tsp baking powder
125g salted butter room temp
80g sugar
1 tsp vanilla extract
2 large eggs
2 Tbsp milk
1 tsp baking powder
125g salted butter room temp
80g sugar
1 tsp vanilla extract
2 large eggs
2 Tbsp milk
Directions
1. Preheat oven at 180C. Sift the flour and baking powder, set aside.
2. Cream butter, vanilla extract and sugar till fluffy and pale (take about 4 mins using electric hand mixer).
3. Add in the eggs one at a time, cream until well combined before adding another one.
4. Add flour and milk, and mix to combine well. Fold in diced peach.
5. Transfer the batter into the paper fillers. Dust sliced peach base with some plain flour and lined on top of batter.
6. Bake at a pre-heated oven at 180C for about 25 mins or until a cake tester inserted into the cake comes out clean.
2. Cream butter, vanilla extract and sugar till fluffy and pale (take about 4 mins using electric hand mixer).
3. Add in the eggs one at a time, cream until well combined before adding another one.
4. Add flour and milk, and mix to combine well. Fold in diced peach.
5. Transfer the batter into the paper fillers. Dust sliced peach base with some plain flour and lined on top of batter.
6. Bake at a pre-heated oven at 180C for about 25 mins or until a cake tester inserted into the cake comes out clean.
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