There are some classic combinations that just work.
Lemon and poppyseed, sea salt and caramel, apple and cinnamon… and peaches and cream.
Does anyone remember that terrible song from the early 00′s Peaches and Cream by 112? Don’t YouTube it. Just don’t.
I remember it being played at school discos and parties when I was about 14. Totally inappropriate for children!
Although, I must admit I found myself singing it while photographing the cake. Oh the shame!
This Peaches and Cream cake is actually a peach and greek yoghurt cake.
I know. I lied to you through cake.
The greek yoghurt gives the cake a nice tangy taste and a moist texture.
Peaches are in season in Australia from about November through to April. You can use any kind of firm stonefruit, or you can substitute for berries, rhubarb, etc. I recommend fruits that don’t have too much juice so you want to use nice, firm peaches.
- 125g unsalted butter, softened
- 1 cup caster sugar
- 3 eggs
- 1 teaspoon vanilla bean paste
- 1 cup plain flour
- 1 cup self-raising flour
- 1 teaspoon cinnamon
- ¾ cup greek yoghurt
- 1 cup chopped peaches, skin on or off
- vanilla yoghurt, custard or icecream to serve
- Preheat a fan forced oven to 160 degrees. Grease a 20cm round cake tin and line with baking paper.
- Using an electric mixer, beat butter and sugar until light and fluffy.
- Add eggs one at a time beating to combine. Add vanilla bean paste with last egg.
- Stir in the cinnamon, half the flour and yoghurt, and stir with a spoon to combine. Repeat with remaining flour and yoghurt.
- Spread mixture evenly into cake tin. Sprinkle fruit over the top and gently press in the pieces.
- Bake cake for 50 minutes or until a skewer inserted in cake comes out clean. Stand in pan for 10 minutes and then turn out on to a wire rack to cool.
- Serve with vanilla yoghurt, custard or icecream.