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| Peach Cake |
Last month, I stumbled upon a recipe that I knew I had to try. It was posted by Dana at Simply Romanesco and called Baking with Stone Fruits. Dana's recipe calls for a 14 x 10 pan, which I don't have, so my cake is thicker than hers. Nevertheless, this cake turned out moist and delicious.
Of course, I had to make this cake again and made some changes to accommodate my small pan. Come back tomorrow and I'll show you what I did.
INGREDIENTS:
250 grams (2 sticks & 2 Tbsp) Unsalted Butter
6 large Eggs
300 grams (1 1/3 cup) granulated Sugar, plus extra for dusting
1 tsp Vanilla Extract
300 grams (2 cups) All-purpose Flour
8 grams (2 tsp) baking powder
Small pinch of Salt
1 Kilogram (2 pounds) sliced and peeled Peaches
Confectioners sugar
Precioso color es un pastel irresistible,abrazos hugs,hugs.
ReplyDeleteLooks delicious! I'm in love with peaches this summer. I just had peach ice cream last night and I was in heaven! It would go great with your cake. ;)
ReplyDeleteLoooks wonderfull..Ellen..I love peaches ...Your cake is perfect..thanks for sharing ..
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ReplyDeleteLooks so soft and spongy and with peaches on top! Delicious!
ReplyDeleteThis would make such a perfect tea cake... yum.
ReplyDeleteHi, I adore peach cake and this looks very delicious with a cup of tea.
ReplyDeleteUuummmm,
ReplyDeletelooks delicious!
Thanks for sharing.
A greeting.
Se ve muy esponjoso y con el melocoton por encima, de lujo.
ReplyDeleteHi Ellen! Thank you so much for featuring my recipe on your blog! I feel truly honored and inspired and I so much appreciate it :) And you did a great job adjusting the recipe to fit your pan; it turned out beautifully and it looks gorgeous!
ReplyDeleteBeautiful and delicious looking!! Peaches are in full season here and this looks like a perfect way to use them…lovely!
ReplyDeleteThis really looks delicious!
ReplyDeleteI am on your blog for the first time, liked your step by step presentation. The cake looks so moist, wish I had found this blog couple of months ago when peaches were in season to try out the recipe. Anyways bookmarking this recipe.
ReplyDelete