Summer peaches – sweet, juicy and plentiful. I always search the local sections of my supermarket for seasonal fruit and lately I’ve been seeing a lot of peaches.
My favorite memory of peaches is during my childhood, when summer days were long and hot, and everyone was lazing around, tanned and relaxed. You knew it was summer when suddenly there was a large bowl on the table filled with all the seasonal fruit summer has to offer.
Later on, I found this recipe for a summer peach cake in a Reader’s Digest cookbook called One Dish Meals. I’ve had this cookbook since my teenage years and still use it today. Needless to say, it has travelled with me to Dubai and is now sitting comfortably on my bookshelf.
Today I decided to bake one of my favorite recipes from this book – the Summer Peach Cake. You can vary the recipe by using other fruits such as apples or pears.
SUMMER PEACH CAKE
3 large ripe peaches, sliced (and peeled if you prefer)
¾ cup plus 2 tbsp raw or brown sugar
½ tsp ground cinnamon
100g unsalted butter, at room temperature
2 large eggs
1 tsp vanilla essence
1 cup plain flour
1 tsp baking powder
Preheat the oven to 180C/350F/Gas 4. Combine the peaches, 2 tbsp sugar and cinnamon in a bowl and toss.
In a large bowl, cream the butter and remaining sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until well blended. Then add the vanilla and mix. Sift the flour and baking powder into the bowl and mix on low speed until just blended.
Pour the mixture into a greased round baking dish (about 27 x 5cm) and arrange the peaches on top. Bake for 40 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Allow to cool in the baking dish. Serve warm or at room temperature with vanilla ice cream.