Peachy brown sugar cake

    Peachy brown sugar cake


    7 people made this

    About this recipe: An extremely light and easy to make cake that is topped with fresh peach slices. A nice pud after a summer meal.

    Serves: 10 

    • 175g (6 oz) plain flour
    • 2 tablespoons polenta
    • 1 dessertspoon baking powder
    • 1/8 teaspoon salt
    • 2 eggs
    • 75g (3 oz) light brown soft sugar
    • 150ml (5 fl oz) semi skimmed milk
    • 4 fresh peaches - peeled, stones removed and sliced
    • 30g (1 oz) butter, melted
    • 3 tablespoons light brown soft sugar

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas mark 4. Grease and flour a 25.5cm springform cake tin.
    2. Combine flour, polenta, baking powder and salt. Set aside.
    3. In a medium bowl, beat eggs and 75g brown sugar. Stir in the flour mixture, mixing just until combined. Gradually beat in the milk. Set aside.
    4. Pour batter into prepared tin. Arrange peach slices on top of batter. Drizzle with melted butter and sprinkle with remaining brown sugar.
    5. Bake in the preheated oven for 45 minutes, or until a small knife inserted into the centre of the cake comes out clean. Allow to cool 10 minutes in the tin before removing.

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    Reviews (1)


    I've tried lots of fruit-topped cake recipes and this is definitely one of the best. Just the right level of sweetness, moist and flavourful. I did not have fresh peaches so used a can of peach slices in juice, saving the juice and adding it to the mixture instead of milk. Really great and thank you Karen. - 12 Nov 2014

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