
Warm Peach Cake
Yield: 12 servings
Ingredients
Cake
- ½ cup Lactantia unsalted butter, softened
- ¾ cup sugar
- 1 large egg, room temperature 1 tsp vanilla extract
- ¼ tsp almond extract
- 1¼ cups all purpose flour
- 1¼ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup buttermilk
Peaches
- 3 tbsp packed brown sugar
- 1 tbsp Lactantia unsalted butter, melted
- 2 cups sliced peaches (fresh or frozen)
To Serve
- 1 tbsp turbinado sugar
- Vanilla ice cream
Directions
- Preheat the oven to 350ºF. Grease a 9-inch springform pan and set aside.
- In a large bowl, use a hand mixer to cream the butter and sugar until light and fluffy, about 5 to 7 minutes.
- Beat in the egg, vanilla extract and almond extract until well combined.
- In a separate bowl, whisk together the dry ingredients.
- Alternating between the dry ingredients and the buttermilk, beat into the batter until fully incorporated.
- Pour the batter into the prepared pan and bake for 10 minutes.
- Meanwhile, in a large bowl, stir together the brown sugar and butter. Add the peaches and toss until evenly coated.
- Remove the cake from the oven and carefully spoon the peach mixture over the top. Bake for an additional 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean. Sprinkle with turbinado sugar.
- Let cool for 10 minutes on a wire rack before removing the sides of the springform pan.
- Serve warm with a scoop of vanilla ice cream. Enjoy!
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