Peachy Cake

1

"An extremely light and easy to make cake that is topped with fresh peach slices. The perfect ending to a summer meal!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 5 m servings 149 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan. Combine the flour, cornmeal, baking powder and salt. Set aside.
  2. In a medium bowl, beat eggs and 1/3 cup brown sugar. Stir in the flour mixture, mixing just until combined. Gradually beat in the milk. Set aside.
  3. Pour batter into prepared pan. Arrange peach slices on top of batter. Drizzle with melted butter and sprinkle with 3 tablespoons brown sugar.
  4. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 5 minutes in the pan before removing.

Reviews

1

As the first to reveiw, I'm sorry I can't give this more than 3 stars. I followed the directions exactly. The recipe is easy but is lacking in a couple of ways. I think the addition of vanill...