Peach Tea Cake Recipe |Baking|

I usually post a baking recipe on weekends so that you can read at peace and try baking at your leisure! I know how crazy it gets on the weekdays. Meal prepping, grocery, laundry, and the list goes on. This peach tea cake, however is quite easy to bake and you can bake during the weekdays and pack a few slices in the lunch box as a snack or enjoy during your afternoon tea time.

No creaming of butter and sugar, no frosting, yet you come up with a beautiful cake at the end! The stone fruit season is coming to an end and this peach tea cake is a must try before the peaches vanish from the market.

The cake looks so pretty and tastes equally good with sweet peaches in every bite. The yogurt in the recipe makes the cake very moist without overpowering the taste. The hint of nutmeg gives a warm, sweet flavor and the sesame topping adds a crunch to the cake.

The cake bakes perfectly with a gorgeous golden brown color and it looks so beautiful. You can pretty easily impress your family with this beautiful cake. Give this recipe a try and let me know how it turned out.

Tips:

Cool the cake completely before storing. You may cling wrap the cake or keep in an airtight container and store at room temperature for 2-3 days.

The recipe has been adapted from The Broken Bread.

You may follow our Facebook page, Instagram and Pinterest for regular updates. Thank You!

PEACH TEA CAKE

• YIELD: 7 inch round cake (6-8 Servings)
• PREP: 15 mins
• COOK: 45-55 mins
• READY IN: 60 mins

The cake looks so pretty and tastes equally good with sweet peaches in every bite. Perfect for afternoon tea party.

INGREDIENTS

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teapsoon nutmeg powder or freshly grated
• 1/2 teaspoon salt
• 2 large eggs at room temperature
• 1/2 cup granulated sugar
• 1/2 cup plain yogurt at room temperature
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 large yellow peaches
• 1 tablespoon white sesame seeds for the topping
• 1 tablespoon turbinado sugar for the topping

INSTRUCTIONS

1. 1. Preheat the oven to 350 F and grease and line a round baking pan with a parchment circle. Chop one large peach into cubes and set aside. Thinly slice the remaining peach and keep aside for garnish before baking.
   2. In a medium bowl, combine the flour,salt,baking powder, baking soda and nutmeg powder and set aside.
   3. In a separate large bowl, add the eggs and the sugar. Whisk together until it is well combined. Add the oil, vanilla extract and yogurt and mix well.
   4. Gradually add the flour mixture and mix well until no dry flour is seen. Add the chopped peaches and fold in the batter.
   5. Pour the batter into the prepared pan and smooth the top with a spatula. Gently arrange the sliced peaches on top of the batter and sprinkle the white sesame seeds and the turbinado sugar.
   6. Transfer to the oven and bake for 45-55 minutes or until a skewer inserted at the center of the cake comes out clean. Transfer to a wire rack to cool for 15 minutes.
   7. Run a knife through the edges of the tin and gently invert the cake onto a plate. Take another plate and invert it. Let the cake cool completely before cutting.
   8. Serve a slice of cake with a cup of tea or coffee in the afternoon. You can serve as a dessert with a scoop of ice cream too.Enjoy!

• CUISINE: British/English
• COURSE: Snack

60

SHARES

Share on Facebook

Tweet

Follow us

Share

Share

Share

Share

Share