caramel peach cake

8/12/2019 Caramel Peach Cake

1/5

Caramel Peach Cake

Ingredients:

250 gm. unsalted butter

60 gm. lightly packed soft brown sugar

825 gm. can peach halves in syrup

200 gm. castor sugar

3 tsp. finely grated lemon zest

3 eggs - lightly beaten

310 gm. Self-raising flour

150 gm. plain yoghurt

100 gm. evaporated milk

Method:

(1) Lightly grease a 9" round cake tin and line the bse with baking paper. Melt 50 butter and pour on

the base of the tin. Evenly sprinkle brown sugar on top. Drain the peaches and arrange the peach

halves , cut-side up over the sugar mixture.

(2) Cream the remaining 200 gm. butter with sugar until pale and creamy.

(3) Add in egg one at a time, beating well after each addition. The mixture may look curdled but it

will come together once the flour is added.

(4) Fold in the flour alternately with the yoghurt and milk then pour mixture over the peaches in the

tin and smoothen the surface.

(5) Bake for 1 hour 25 mins. at 175C or until a skewer comes out clean when inserted into the centre

of the cake.

(6) Leave to cool in the tin for 10 mins. before turning out onto a cake rack.

(7) Cool completely before slicing.
http://2.bp.blogspot.com/_uzOUOCizues/Rgi6YuxBbHI/AAAAAAAABkM/ebLArY2OZ4c/s1600-h/caramel+peach+cake+2.jpghttp://2.bp.blogspot.com/_uzOUOCizues/Rgi6YuxBbGI/AAAAAAAABkE/RS2hr9fwFuo/s1600-h/caramel+peach+cake+1.jpghttp://2.bp.blogspot.com/_uzOUOCizues/Rgi6YuxBbHI/AAAAAAAABkM/ebLArY2OZ4c/s1600-h/caramel+peach+cake+2.jpghttp://2.bp.blogspot.com/_uzOUOCizues/Rgi6YuxBbGI/AAAAAAAABkE/RS2hr9fwFuo/s1600-h/caramel+peach+cake+1.jpg


2/5

Cinnamon Streusel Coffee Cake

Ingredients:

For the strusel topping: (mix together in a bowl)

3 Tbsp. Plain flour2 Tbsp. butter

75 gm. brown sugar

95 gm. chopped walnuts or pecans (toasted)

1 1/2 tsp. ground cinnamon

For the Cake:

150 gm. Butter

200 gm. sugar

3 large eggs

1 tsp. vanilla essence300 gm. Cake flour

1 1/2 tsp. baking powder

1/2 tsp. bicarbonate of soda

1/4 tsp. salt

200 gm. sour cream

Method:

(1) Cream butter and sugar till creamy.

(2) Add in eggs one at a time.

(3) Stir in vanilla essence and the dry ingredients in 3 batches alternately with sour cream. Mix on lowspeed until the batter is smooth.

(4) Pour half of the batter into the prepared 10" tube pan and smooth the surface with the spatula.

Sprinkle evenly with half the streusel filling. Cover the top with remaining batter and sprinkle top

with remaining streusel filling.

(5) Bake at 180C for 45 mins. or until a skewer inserted into the center comes out clean.

(6) Transfer cake onto a wire rack and let cool in the pan for 10 mins. then turn out of the pan and let

it cool completely.
http://1.bp.blogspot.com/_uzOUOCizues/Rimmtwx6kqI/AAAAAAAACSw/3NGnfcTqaaw/s1600-h/cinnamon+streusel+cake+2.jpghttp://4.bp.blogspot.com/_uzOUOCizues/Rimmtgx6kpI/AAAAAAAACSo/WoAZLwio5dM/s1600-h/cinnamon+streusel+cake+1.jpghttp://1.bp.blogspot.com/_uzOUOCizues/Rimmtwx6kqI/AAAAAAAACSw/3NGnfcTqaaw/s1600-h/cinnamon+streusel+cake+2.jpghttp://4.bp.blogspot.com/_uzOUOCizues/Rimmtgx6kpI/AAAAAAAACSo/WoAZLwio5dM/s1600-h/cinnamon+streusel+cake+1.jpg


3/5

Coffee Butter Cake

Ingredients:

200 gm. Butter

150 gm. sugar

3 nos. eggs200 gm. cake flour

1 tsp. baking powder

1 Tbsp. Nescafe coffee granules + 1 Tbsp. Hot water

1 Tbsp. Kahlua liquer

1 tsp. Coffee emulco / paste

5 Tbsp. Buttermilk or UHT milk

Method:

(1) Cream butter and sugar till pale and creamy.

(2) Add in eggs one at a time making sure it's properly mixed before the next addition.(3) Add in coffee mixture, Kahlua, milk and coffee paste.

(4) Fold in cake flour and baking powder gently till well mixed.

(5) Pour into a 6" square tray or into a loaf pan and bake at 175c for about 50 mins. or till cooked.
http://photos1.blogger.com/blogger/2606/3226/1600/coffee%20butter%20cake%20-%20Y.jpg


4/5

Checkerboard Cake

This cake needs the above special checkerboard cake pan set and if you don't have, just use 2 pcs. of

smaller cake ring to fit into your cake pan.

Ingredients:

180 gm. Butter250 gm. sugar

3 nos. eggs

1 tsp. vanilla essence

200 ml. fresh milk

250 gm. cake flour

10 gm. baking powder

1/2 tsp. salt

60 gm. cooking chocolate - chopped coarsely and melted

Ganache: Mix together and double-boil

250 gm. chocolate

180 gm. Dairy cream

Method:

(1) Beat butter and sugar till creamy.

(2) Add in eggs one at a time and beat till well mixed.

(3) Pour in the fresh milk gradually and if it cuddels, add a tablespoon of flour and then mix till

creamy. Add in salt and vanilla essence.

(4) Add in the balance flour and baking powder and mix thoroughly.

(5) Divide the batter into 2 portions, giving a bit more to the plain portion.

(6) Add melted chocolate into the lesser portion.

(7) Use piping bags, fill up the bags with batter and pipe alternately into the ring and then lift up the

rings.

(8) You need 3 trays of 9" cake pan to pipe the alternate colours.

(9) Bake at 175C for about 35 mins or till cooked.

(10) For ganache, put all the ingredients into a microwave bowl and microwave it till chocolate melts,

stir it till smooth and let it set before pouring onto cake.

(11) Spread each layer of cake with ganache and lay the cakes alternately to get a checkerboard

pattern.

(12) Pour balance ganache onto cake and set in the fridge before slicing it.

(13) Slice with a warm knife but not too hot otherwise the chocolate will smudge the cake and it

looks untidy.
http://i98.photobucket.com/albums/l278/lucyphotos_06/checkerboardcakemould.jpghttp://photos1.blogger.com/blogger/2606/3226/1600/checkerboard%20cake%20015%20-%20Y.jpghttp://photos1.blogger.com/blogger/2606/3226/1600/checkerboard%20cake%20008%20-%20Y.jpghttp://i98.photobucket.com/albums/l278/lucyphotos_06/checkerboardcakemould.jpghttp://photos1.blogger.com/blogger/2606/3226/1600/checkerboard%20cake%20015%20-%20Y.jpghttp://photos1.blogger.com/blogger/2606/3226/1600/checkerboard%20cake%20008%20-%20Y.jpghttp://i98.photobucket.com/albums/l278/lucyphotos_06/checkerboardcakemould.jpghttp://photos1.blogger.com/blogger/2606/3226/1600/checkerboard%20cake%20015%20-%20Y.jpghttp://photos1.blogger.com/blogger/2606/3226/1600/checkerboard%20cake%20008%20-%20Y.jpg


5/5

caramel peach cake

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