28 May Simple Peach Cake
Hello there and welcome back! I’m not even going to try to apologise for my absence around here or start this post with “long time, no see” because it’s just boring and I really don’t want to bore you. I want to share this simple and summer-y peach cake and it deserves all of your attention. Apart from slicing the peaches it takes only a few minutes to make and it’s perfect to round off a dinner with friends and family.
I’ve been travelling for the past three months in Asia and Australia and I’ve barely had access to a kitchen this time. So I’ve missed baking and during the few weeks I’ve been back home I’ve baked more than I’ve done for a looong time. I think it’s good to be able to miss something for awhile though. Before I left I’d almost lost my spark for baking and especially blogging but now I feel this urge again to connect and share and most of all BAKE, BAKE, BAKE!
It’s still only May but summer has arrived in Sweden full on, which is not very common (it can even snow in May…) and I’m so excited to use all the fresh produce available during the coming couple of months to make cakes, muffins, pies and more. Life is good and the sun is shining so let’s celebrate with some cake!
Enjoy!
Ingredients
- 1/2 cup (125 ml) brown sugar
- 50 g butter
- 3-6 peaches (depending on the size)
- 2 eggs
- 1/2 + 1/3 cup (200 ml) white sugar
- 1 tsp baking powder
- 1/3 cup (80 ml) buckwheat flour
- 1/3 cup (80 ml) potato starch
- 1 tsp vanilla extract
- 1/4 cup (60 ml) boiling hot water
Instructions
- Preheat the oven to 175°C/ 350 F
- Slice the peaches into thin wedges and set aside.
- Spread out brown sugar and butter in a cake tin or pie form and put into the oven until the butter is completely melted.
- Place the peach wedges on top of the melted butter and sugar in a round pattern.
- Beat eggs and sugar until fluffy. Add baking powder, buckwheat flour, potato starch and vanilla extract to the batter and gently fold together with a rubber spatula. Finally, mix in the boiling hot water.
- Pour the batter on top of the peaches.
- Bake the cake in the middle of the oven for about 25- 30 min. (Can vary a lot depending on what kind of tin/form you use and your oven. Make sure to check the cake every 10 minutes or so but be careful not to open the oven door too early or the cake may not rise properly.)
Carla Harris
Posted at 14:02h, 01 JuneSo nice to hear from you! I can’t wait to try this recipe. I am in love with buckwheat and peaches!