I know this post is late again, but I’m not slacking off I promise. My mother in law is visiting from South Africa at the moment and as she’s sleeping in the office I don’t get much opportunity to use the computer.
Mid-week I was thinking of making either a carrot cake or a peanut butter cake. I hadn’t really settled on a recipe but that was no surprise. Then on Saturday night when I was writing my shopping list (I have small children, my nights out on the town are well and truly over), I still couldn’t decide on a recipe, but I had realised one thing, it needed to be quick and simple! The reason being was that in just a few hours I had to wake up early and cycle 50km in aid of MS Australia. Then, as if that wasn’t far enough, I was going to cycle home. As I have never cycled 85.5km before I thought I might be a little tired when I got home. I wasn’t wrong! So something simple was needed and I was now feeling like something fruity, peach and blueberry’s to be exact. I still couldn’t settle on a recipe so I instructed my husband to buy the fruit the next day and I would make up my mind then and hopefully have all the ingredients I needed. In the end I decided on this recipe from Smitten Kitchen. It makes a lovely small, light cake and it’s the first cake I have made recently that my husband has told me is really good without me having to ask him, so it must be good.
The only problem with my cake is that all the fruit sank to the bottom, probably because I cut the peaches much too large (I was rushing because I’d already made the batter before I prepared the fruit). It also seemed to brown really quickly, so I covered it up with some foil to halt the browning process. Any type of fruit can used, stewed apples and cinnamon would be nice, served with a dollop of thick custard or any kind of berries and a dollop of yoghurt if you want to be healthier, or whipped cream if not. It doesn’t need anything on the side though, a nice cup of tea does nicely instead. I mostly stuck to the recipe with the exception of only sprinkling 1 tablespoon of sugar on top instead of 1 1/2 as it seemed like rather a lot.
130g plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking powder
1/4 teaspoon salt
56g unsalted butter, softened
146g plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 large egg
- Preheat the oven to 200 C and grease a 20cm round tin
- Cream the butter and sugar then beat in the egg and vanilla extract
- Mix the dry ingredients together in a separate bowl and add a third to the butter mixture until just combined
- Stir in half the buttermilk until just combined, then another third flour mixture, remaining buttermilk then remaining flour
- Sprinkle the fruit on top followed by the sugar
- Bake in the oven for 20-25 minutes until a skewer comes out clean