Saturday, July 10, 2010
Cinnamon Peach Cake
1/2 cup butter
3/4 cup sugar
2 large eggs
1 tbsp freshly squeezed lemon juice
1-1/4 cup all-purpose flour
1 tsp baking powder
3 peaches, pitted, cut into 2 cm segments
1/2 tsp ground cinnamon
Preheat the oven to 175C/350F. Butter a 23 cm dia. spring form pan.
Using an electric mixer, beat the butter in a bowl until it is fluffy. Add all but 2 tbsp of the sugar and beat until blended. Add the eggs, one at a time, beating well after each addition, then pour in the lemon juice. Mix the flour with the baking powder in a separate bowl, then blend it into the sugar-egg mixture. Beat well until smooth, then spread the batter evenly in the prepared pan.
Arrange the peach slices on top of the batter in concentric circles to cover completely, pressing lightly to adhere. In a small bowl mix the cinnamon and the remaining 2 tbsp of sugar, then sprinkle over the cake.
Bake the cake in the middle of the oven until the top is brown and a toothpick inserted into the centre comes out clean, about 1 hour. Let the cake cool down for a few minutes, then cut around it to loosen it from the pan and remove the pan sides.
Let the cake cool down about 1 hour, then serve it slightly warm or at room temperature.
Makes 8 servings.