I love comforting easy recipes the kind that are no mixer required, quick & easy and use what ever you have in your press or fridge. This Peach & Berry Delight is definitely a slice of Summer in the middle of Winter. I noticed recently that most of my favorite recipes use tinned or frozen fruit of one sort or another!
I am absolutely not a “fruit snob” when it comes to baking with fruit, don’t get me wrong I really love baking with fresh fruit and you really can’t beat juicy fresh strawberries for a delicious Victoria sponge, ( I have a lovely recipe for a Red Velvet Strawberry Cake that is worth checking out in an earlier blog post,) but more often then not I always go for tinned fruit or frozen fruit or a mixture of both in certain bakes especially muffins or upside-down cakes
In my weekly shop I make sure I throw in at least 2/3 tins of tinned fruit into the trolley. I have quite a collection of tinned fruit. It’s a big laugh in my house that if you look for a tin of beans for beans on toast you will more than likely find a couple of tin’s of pears or peaches but NO beans!.. I will have to come up with a dinner recipe that uses pears, though my family will tell you I am a better baker than I am a cook and have on more than one occasion served a cake for dinner!!
This particular Peach & Berry Delight is so delicious, looks beautiful and best of-all very easy to bake which is most definitely a huge bonus.
It uses frozen berries and 1 tin peaches, works great as a summer or winter desert. Serve with a scoop of vanilla ice-cream in the summer or a dollop of warm custard in the winter. Of course it would be just as delicious served on its own with a cup of coffee
It also has yogurt in it for that extra moistness. I used natural yogurt because that’s what was in my fridge but if you have some vanilla or berry yogurt that would be even better..
This Peaches & Berry Delight is what the Americans would call a “coffee” cake a term which always use to confuse me because these cakes had no coffee in them, but thanks to watching Anna Olsen ‘s “Bake with Anna” , I realised they call them coffee cakes because they serve them with a cup of coffee! DUH
This Peach & Berry Delight really lives up to its name, mix up the batter , pour into a tin place the fruit on top. Halfway through the bake throw in a couple of extra berries on top to give a nice effect.
You could swap out the frozen mixed berries for just raspberries or blueberries or use up what ever you have in your freezer or press.
It doesn’t need any decoration but a dusting of icing sugar
Peach & Berry Delight most definitely lives up to its name. Its a simple delicious bake using up tinned fruit from your press and frozen fruit from the freezer. It's a slice of Summer in the middle of Winter
- 200g plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 60g butter, softened
- 200g sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 150ml yogurt
- 1 can peaches,
- 6 oz frozen berries
- Preheat oven to 180. Grease the side and the bottom of the pan Line the bottom of a 9x3-inch spring form pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too
- Sift flour, baking powder, baking soda, together into a medium bowl.
- In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and yogurt and continue, for about 1 more minute.
- Mix in the flour mix until combined. Do not overmix.
- Transfer the cake batter to the pan. Top with sliced peaches, and scatter frozen berries evenly on top in the spaces between the peach slices.
- Halfway through baking, put some extra peach slices and extra blueberries on top of the cake
- Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven.
- When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the pan.
- Let cake cool & serve with a dollop of fresh cream or some warm custard for a treat
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