Blueberry cake with rum peaches
- Preparation 45 min
- Refrigeration 45 min
- Cooking 45 min
- Servings 6
- Freezing Absolutely
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Ingredients
- 3 peaches, cut in wedges
- 1/2 cup brown rum + 1 teaspoon for the dough
- 1/2 cup maple syrup
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup softened butter
- 2 eggs
- 1 cup brown sugar
- 1/2 vanilla bean, split and scraped
- 1/2 cup Greek yogurt
- 1 pack ( 170g ) blueberries
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Preparation
- Preheat the oven at 350°F.
- In a airtight container, place the peaches and pour the rum and maple syrup on top. Stir gently and refrigerate for 45 minutes. Mix from times to times!
- In a big bowl, combine together the flour, baking soda and baking powder.
- In another big bowl, vigourously whisk together the butter, eggs, sugar and vanilla for about 2-3 minutes ( robot = high intensity ). Add the yogurt and the teaspoon of rum then stir lightly.
- Incorporate the flour mix while whisking slowly until all combined, just enough to wet all the dry ingredients.
- Pour the mix in a cake pan about 30cm in diameter that is WELL GREASED with butter.
- Spread half of the blueberries on top and press with your fingers push them inside the dough. Lightly drain the peaches and spread them on top! Garnish with the rest of the blueberries.
- Cook in the oven until nicely golden for 45 minutes to 1 hour or until a toothpick comes out clean when you poke the cake in the middle!
- Remove from oven and let cool down about 30 minutes before serving.