Food & Entertaining - Garden to Table

Carefully slice seasonal peaches to create a dessert inspired by the south of France

Makes one 9" cake



  • ¼ cup unsalted butter
  • ¾ cup golden brown sugar
  • 4 ripe peaches, peeled and cut into 8 wedges each


  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 large free-range eggs
  • 2 tsp pure vanilla extract
  • ½ cup 35% cream

Preheat oven to 350ºF. For the topping, melt butter in a small sauce­pan over medium heat. Add brown sugar and cook for 2 minutes, stir­ring con­stantly, until sugar is melted and mix­ture is smooth.

Pour into a 9" cake pan with 2" sides; spread carefully to distribute evenly over bottom of pan.

Place peaches in a circular pattern over the bottom of cake pan. Set aside.

Stir together flour and baking pow­der in a small bowl.

In a separate bowl, beat the butter and sugar with an electric hand mixer for 2 to 3 minutes, until mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla and cream, and beat well until combined.

Gently stir in the dry ingredients until just incorporated. Spoon the batter evenly over peaches.

Place cake pan on a baking sheet and bake on the centre rack of preheated oven for 55 minutes, until top is set and springy. Let the cake cool for 10 minutes before turning out upside down onto a plate. Allow to cool before serving.


Read more in Food & Entertaining and Garden to Table

  • Page 1: Perfect peach cake

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