Peach Cake

This cake is great when summer is ending and fall is beckoning. All the fuzzy warmth of summery peaches and just enough spice flavour to know fall that is around the corner.  

Peach Cake

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1/2 cup sour cream

1/2 cup caster sugar

3 large eggs

1/2 cup vegetable oil

1 teaspoon maple flavouring

1 1/2 cup unbleached all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon British mixed spice

1/2 teaspoon ground cinnamon

approximately 6 to 8 peaches peeled, pitted and sliced

cinnamon sugar, for sprinkling

maple syrup, for drizzling 

Pre heat oven to 350ºF. Grease and flour a round cake tin and line the bottom with baking parchment paper.

In a bowl combine the flour, baking powder, salt, mixed spice and ground cinnamon. Set aside. Dice half of the sliced peaches, reserving the remaining slices of peaches. Gently fold the diced peaches into the flour mixture.  

In another large bowl whisk together the sour cream, sugar, eggs, oil and maple flavouring until well blended and smooth. Add the flour peach mixture to the wet ingredients and fold... stir until combine. Pour the batter into the prepared baking tin, smooth the top and place the remaining peaches on top of the batter and sprinkle with cinnamon sugar. Bake in the preheated oven for 40 to 55 minutes or until the edges are golden brown and a toothpick inserted into the centre of the cake comes out clean.

Allow the cake to rest in the cake tin, on a wire rack, for about 20 minutes. During this time, using a toothpick, poke random holes into the top of the cake then drizzle maple syrup over the cake. Be generous however not heavy handed as you want to infuse the cake not soak it. After the 20 minutes carefully remove from the tin and allow the cake to cool further on the wire rack.