Peaches and Cream Cake

Peaches and Cream Cake

If you have a kitchen scale, use the gram measurements for best accuracy. This cake is very loose. Allow to cool completely in pan or ideally, refrigerate in pan for several hours if you'd like it to slice easily. Lovely cool, at room temperature or slightly re-warmed.

Ingredients

  • 2/3 cup white sugar (scant 2/3 cup)
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla
  • 1/3 cup melted butter
  • 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 6 Tbsp whole milk at room temperature
  • 6-7 fresh peaches

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