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Cakes

White Peach Cake

Name: White Peach Cake
Prep time: 10 min
Cook time: 55 min
Yield: 8
Ingredients: 200g butter, softened; 1 cup Chelsea White Sugar; 3 eggs; 150g yoghurt (apricot or peach flavours are great or just plain); 3 cups finely chopped but unpeeled fresh white peaches or nectarines; ½ cup chopped nuts (optional); Grated rind and juice of 1 lemon; 2 cups flour; 3 tsp baking powder; 1 tsp ground cinnamon

4.5

Preparation

10 mins

Bake

55 mins

Difficulty

Easy

Servings

This recipe works well with other fruit - try fresh apricots, apple or plums. Great for afternoon tea or as a special dessert.

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Ingredients
Method

Ingredients

200g butter, softened
1 cup Chelsea White Sugar
3 eggs
150g yoghurt (apricot or peach flavours are great or just plain)
3 cups finely chopped but unpeeled fresh white peaches or nectarines
½ cup chopped nuts (optional)
Grated rind and juice of 1 lemon
2 cups flour
3 tsp baking powder
1 tsp ground cinnamon

Chelsea Products in Recipe

White Sugar

The uniform size of the...

details

Reviews

2

What did you think of this recipe?

Aisling

I made this twice in 24 hours! Excellent recipe. As other have said below, it took a bit longer to cook. I had a 22cm round tin and it took 75 mins to cook. I used golden queen peaches as that was what I had and it was delicious. The fruit didn't settle at the bottom of the cake like some recipes. Will definitely be a go-to. I might try it with plums and nectarines as well.

Marg

Tasted great but took way longer to cook. (100minutes) Are NZ white peaches different to Aussie white peaches ?CHELSEA: Hi there, thanks for the feedback. There are a number of different varieties of white peaches within NZ and Australia, so it really just depends on which variety you have.

Method

Preheat oven to 180ºC. Spray a 20cm round cake tin with with non-stick baking spray and line the base with non-stick baking paper.

Mix the butter and Chelsea White Sugar in a food processor or large bowl until creamy. Add the eggs and mix well. Mix in the yoghurt, fruit, nuts, lemon rind and juice, flour, baking powder and cinnamon. Don't overmix - just stir until loosely combined. Pour into the prepared tin and bake for 55-60 minutes. Cool on a wire rack. Dust with icing sugar and serve with ice cream or softly whipped cream.