If you’re in the mood for baking something warm and delicious to go with a cup of tea, give this cake a try. It has a moist crumb, and the sweetness of the cake is offset by the slight acidity of the fruit. While on holiday in the mountains, I made it for friends and served it warm from the oven, with a cup of piping hot coffee. Lashings of cream are a must…
MOIST YOGHURT PEACH OR NECTARINE CAKE:
200 grams butter, at room temperature
250 grams sugar
2 extra large eggs (or 3 large eggs)
2/3 cup of thick natural yoghurt (or you could use sour cream)
280 grams flour (2 cups)
1 teaspoon of really good vanilla extract (or the scrapings of the seeds of one vanilla pod)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
½ tsp salt
250mls tub of whipping cream (whipped with some vanilla seeds for serving)
- Cream together the butter and sugar until pale and creamy. Then add the eggs one at a time, beating after each addition.
- Sift together the dry ingredients and add these alternatively to the batter with the wet ingredients (ie the buttermilk and vanilla extract that have been mixed together).
- Place in a greased and lined 24cm round springform tin or a square tin and using a spatula, spread the mixture over the base of the tin. Cover with peach (or nectarine) slices and bake at 180 for approx. 1 hour.
- Serve with dollops of whipped cream.