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26 July 2010
Peach Yoghurt Cake
recipe tried and tested by
NEL, the batter baker
What a wonderful way to start the week!
With sweet peaches and tangy yoghurt, all Monday blues are forgotten with a bite of this butter cake.
115g butter, room temperature
2 tsp lemon juice
1/2 tsp vanilla extract
5 tbs oatmeal or ground almonds
150g plain flour + 1.5 tsp baking powder
150g yoghurt (plain or fruit)
sliced peaches (optional)
Cream butter, sugar, lemon juice and vanilla extract till light and fluffy.
Add eggs one at a time and blend well.
Add remaining ingredients, alternating between wet and dry. Mix till well combined.
Grease and line a baking tin (I used a 8.5x4" loaf pan). Pour in half the batter and spread evenly.
Arrange peach slices on the batter, then top with remaining batter.
Bake at 170 degC for about 40 min or till done. (Cake will start to shrink away from sides of pan.) If your cake starts to brown before it's done, tent with foil.
Remove and cool in pan for 5-10 min before unmoulding.
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Oh yummy, this looks wonderful
27/7/10 5:52 am
13/2/11 5:40 pm
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