Caramel peach cake

19 Sep


Do you ever look in the pantry and think, how did that get there? I did that this morning – looking for something or another I was stopped in my tracks by a behemoth of a tin of canned peaches. Why? 

I despise peaches – and all stone fruit, for that matter. Growing up, we had a peach and nectarine tree in our front yard. My brother and his friends would take great delight in throwing the fruit that had fallen to the ground, onto the road so it could be run over by passing cars. Do not ask me why they did this. Al I know is that smell of ripe stone fruit, which most people love, makes me feel queasy.

So why did I have an almost one kilogram tin of peaches in my pantry? No idea. It is a cold and rainy winter day here in Sydney and I though the best way of ridding my house of said tinned peaches was to bake them into a cake. This cake will be packed off to work tomorrow with The Hungry Dad for his colleagues – who hopefully aren’t as peach adverse as I – to enjoy.

The fruit notwithstanding the aroma as this cake was baking was heavenly. It makes a very high cake and it looks quite pretty.

Serve with a dusting of icing sugar and cream or ice cream – or all three.

caramel peach cake.png


170 grams butter, diced, at room temperature

¾ cup brown sugar

3 eggs

1 ½ cups self raising flour

½ cup milk

400 grams tinned peaches, diced

Zest of one medium lemon



Preheat oven to 175C and grease and line the base of a 20cm round cake tin with non-stick baking paper.

In bowl of electric mixer with paddle attachment beat sugar and butter until creamy.

Scrape down sides with a spatula, then with mixer on low beat in eggs one at a time until incorporated.

Scrape down sides again, then with mixer on medium add in the milk and flour in alternate batches. Beat in lemon zest.

Turn off the mixer then use a silver spoon to gently stir in peaches.

Pour into tin and bake for one hour. Leave to cool on bench for 10 minutes before removing cake from tin on a wire rack and cooling completely before serving.


22 Responses to “Caramel peach cake”

  1. youthfoodblog at 4:19 pm #

    I love the peach ingredient!

  2. Laura (PA Pict) at 8:32 pm #

    We are at the end of peach season here and I’ve made crumbles and pies galore so this recipe arrives at the perfect time to allow me to make something new.

    • The Hungry Mum at 9:09 am #

      I love crumbles! Such a hearty winter dessert. I make mine with apples and lots of cinnamon.

  3. Oh yumm!

  4. chocolatesuze at 9:30 am #

    ahhh I would give anything to have a nectarine tree!

  5. Amanda at 11:01 am #

    I love stone fruit – it epitomises summer to me.
    And I love cake, so this is making me very happy.

  6. KJ at 11:12 pm #

    I too despise peaches – the whole fruit, the fruit in yoghurts, dried peaches, in all forms! But on cakes peaches are a different story – your cakes looks scrumptious!

    • The Hungry Mum at 9:08 am #

      Good to know I am not alone in my hatred for peaches! Urgh to bits of peach in yogurt – so gross!

  7. Sarah 'n Spice at 3:46 am #

    I always say that when entering my pantry lol! This cake looks AMAZING!

  8. Haha! I’m not fond of tinned fruit too although I do tin a tin of apricots and I know how they got there 😛 You are too funny!

  9. Utkarshini Khanna at 11:48 pm #

    So pretty!

  10. Antonia at 12:47 am #

    Lovely cake! I bet the Hungry dad is happy. It is nice of you to cook with something that you dislike so much.

    • The Hungry Mum at 4:18 pm #

      Thanks Antonia 🙂 I am a wonderful human being for cooking with an ingredient I despise 😉

  11. Rhonda Sittig at 12:48 am #

    This looks luscious !! and we still have peaches in the market (before they disappear until next summer!) Thanks for the recipe!

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