Sunday, July 6

Brown Sugared Peaches & Cream Cake

I'm afraid there isn't really an interesting or jaw dropping story behind this cake.
I came home from work, was home alone, bored and saw a big ol' bowl of fresh peaches...
What else was a girl to do with a free afternoon other than bake?




'Peaches & Cream' is just one of those priceless flavour combinations that is a match made in foody heaven. They go together just as well as peanut butter & jelly, chocolate & orange or white chocolate & raspberry.
I had a fiddle around, sought through a few recipes and came up with this delicious mix-match combination.


It is based on a sweet brown sugar sponge which gives a lovely, darkened taste and is studded with little pieces of juicy peach. Add a layer of light, fluffy cream, some more ripened peaches and a sprinkling of crunchy demerara sugar and you are on to a winner! 



If you fancy making your own 'Brown Sugared Peaches & Cream Cake', you will need:

(For the cake:)
- 225g butter, softened
- 275g self raising flour
- 100g dark brown sugar
- 125g light brown sugar
- 4 large eggs
- 2 level tsp baking powder
- 2 large peaches, cut up into small chunks

(Decoration:)
- 250ml double cream
- 3-4 large peaches
- A sprinkling of demerara sugar

Preheat your oven to 180/160 fan and line two cake tins with baking parchment.


Remove the stone from the two peaches and cut up the fruit into small chunks.


Cream together the sugar and butter until fluffy before adding the eggs, flour and baking powder.


Beat well until everything is combined, then gently fold in the peach pieces with a spatula.


Divide the batter evenly between the two cake tins and slide into the oven for about 25 minutes until golden and springy to touch.


Once the cakes are completely cold, pop one cake onto your serving plate and whip up the cream until thick.
Slice up the peaches into thin wedges and gently press onto kitchen roll to remove as much juice as possible.
Spoon half of the cream onto the sponge, spreading it out, and lay out half of the peach slices in a concentric circle.


Crown the cake with the top sponge, the other half of the cream and the rest of the juicy peaches. 
Add a sprinkling of demerara sugar if you fancy it, and hey-presto, you're all done!




Such a simple summer treat that is lovely and light with a steaming cup of tea.
Happy weekend everyone, I hope you have all had a rest & have been as glued to Wimbledon as I have!
(Come of Federer!)


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13 comments

  1. I just realised that I had peaches a while ago.. too bad it's not season here :)
    Your cake looks amazing!

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    1. Thanks Medeja, just you wait until they are beautifully juicy & ripe! xx

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  2. This looks incredible! Will definitely be making it :) Beth xxx

    http://doodleanddaydream.blogspot.co.uk/

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  3. This looks incredible - your photography has improved so much since I first started following you months and months ago Emily! Really wish I had a big bowl of fresh peaches waiting for me but alas, definitely will be saving this recipe though :) xxx

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    1. Oh thank you Anna, that's really sweet! Let me know when you finally get around to it, interested how it goes :) xxx

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  4. This looks amazing I can't wait to bake this

    P.xx
    GreyWalls

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  5. This looks incredible, and your photography is beautiful xx

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  6. "Hi I'm Emily and make insanely good cakes that will have you drooling at the screen at any hour of the day"
    Love you chicken, this looks ideal for a summer garden party
    miss ya x x x
    {The Lobster & Me}

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    Replies
    1. Aww Ibbs, you always are a charmer ;) xx

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  7. I don't know what to say really except... WOW! This is incredible babe. I want to eat it all!

    Katie <3

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