° 1 cup softened butter or ghee
° 2 cups white sugar
° 4 eggs
° 1 teaspoon vanilla
° 3 cups all-purpose flour
° 1 teaspoon baking powder
° 1/2 teaspoon salt
° 2 cups fresh peaches, cored and chopped
* directions :
1. Preheat oven 325 degrees F . Butter a 10-inch tube and coat with white sugar (yes, white sugar!)
2. In a large bowl, whisk together butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla.
3. Reserve a quarter cup of flour for later use, and mix the rest of the flour with the baking powder and salt. Gradually stir in the cream mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the mixture. Spread evenly in the prepared skillet.
4. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick comes out of the cake clean. Let the cake cool in the pan for 10 minutes, before inverting it onto a wire rack to cool completely.
For the sauce, you can mash some peaches, add 2 tablespoons of cornstarch, and cook over low heat until thickened. Serve as a sauce on the cake. Have fun!
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