It’s time for a belated Home Bakers again… oops! Sorry for the delay! I baked this cake twice as I wasn’t very happy with the first attempt, hence missing the dateline for this bake. This time, we are baking a very simple peach butter cake, chosen by Chaya from Bizzy Bakes – I really love how pretty this cake looks, with all the peach slices and almond flakes adorning all over the cake!
This butter cake is nice, fragrant, rich and soft with bits of peaches and almond in every bite. This will be a great cake with tea or coffee! And here are the step-by-step photos!
|1) Cream butter and sugar together.||2) Beat in the eggs and vanilla.|
|3) Sift in flour, baking powder and salt.||4) Spread the batter and arrange the peach slices.|
|5) Scatter toasted almonds all over.||6) Top with brown sugar and bake away!|
I only need a cup of coffee or tea and it would have been perfect!
As part of the rules, I’m not allowed to post the full recipe, so I’m listing down the ingredients I’ve used and some notes. For the full recipe woth instructions, please head over to Chaya’s blog! For all other Home Bakers attempt on this bake, please head over here to see the roundup!
Peach-Almond Coffee Cake (makes a 7-inch cake)
adapted from Coffee Cakes by Lou Seibert Pappas
1 can of peach halves (drain weight about 250 grams), drained, rinsed and sliced into 1/8-inch slices
75 grams unsalted butter (1/3 cup)
115 grams caster sugar (1/2 cup)
1/2 teaspoon vanilla
85 grams all-purpose flour (2/3 cup)
1/2 teaspoon baking powder
1/8 teaspoon table salt
3 tablespoons almond flakes, toasted
1 tablespoon dark brown sugar
For the steps, please head over to Chaya’s blog!
- I used canned peach halves and swapped the cashews for almonds.
- Rinse the peach halves in water to get rid of the syrup then dab the surface dry with a kitchen towel before slicing so that the peaches will not add too much moisture to the cake.
- As the butter cake uses very few ingredients, it is essential to use very good quality butter and vanilla so that the rich buttery taste and the fragrant vanilla flavour can come through.
- Store the cake in an air-tight container in the fridge for 3 days. Let the cake come to room temperature before serving.