I’m going. I’m going sorta kicking and kinda screaming into autumn, but I’m going.
I’m just not going without a peaches and cream cake. Not yet.
I’m excited about the late-summer tomatoes, and I can’t say goodbye to the peaches just yet. So while the mornings and evenings are filled with that certain frosty breeze where you just know there’s no going back, the days are still warm enough out on my balcony (just) where I can sit in the sun (sorry wrinkles) and soak up every last drop before it disappears behind grey.
For someone who doesn’t like cake, I sure do make a lot of it.
The kiddies like it, and I don’t mind a small slice, still warm from the oven. The rest goes into lunchboxes – if there’s one thing I like less than cake, it’s day-old cake. The kids will take cake in any form I’ve got it.Ooh she looks nice though, no? Good enough to be washed down by a bucket of tea.
Are you ready for autumn? She waits for no man! (Unless you’re in Queensland).Print
Sweet peaches and fresh cream merge to be one delicious tea cake.
- 110g butter, softened
- 3/4 cups sugar
- 2 Large eggs
- 1 teaspoon vanilla
- 1 pinch cinnamon
- 1.5 cups white spelt flour
- 1 teaspoon baking powder
- 1/2 cup cream
- 1/4 cup milk
- 3 Large peaches, peeled and chopped.
Pre-heat oven to 180C.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add vanilla and eggs, one at a time, mixing after each addition.
- Add spelt flour, cinnamon, baking powder, cream and milk and mix to combine.
- Pour into a small greased and floured tin.
- Bake 55 minutes until a skewer in the centre comes out clean.
Keywords: peach cake, peaches and cream,