Peach cakes with cinnamon sugar
Peaches are the very essence of summer. Other stone fruits, such as plums or apricots, could be used instead.
Photo: Marina Oliphant
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- 140g butter
- 150g plain (all-purpose) flour
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 3 eggs
- 1/2 cup castor (superfine) sugar, plus extra 2 tbsp for topping
- 3 ripe yellow peaches
Preheat the oven to 200C. Melt the butter in a small saucepan over a medium heat. Using a pastry brush, grease 10 holes of a muffin tin (or friand tin) with the melted butter (the mixture will probably only make 10 cakes). Put the remaining butter to one side.
Sift the flour, along with the baking powder and half the cinnamon, into a large bowl. Put the eggs and the cup of sugar into a medium bowl and whisk well. Add the rest of the melted butter to the egg mixture and stir. Make a well in the dry ingredients, pour in the egg/butter mixture and stir to combine. Chop 2 of the peaches and add to the large bowl. Using a wooden spoon, mix everything together well.
Using a tablespoon, divide the mixture equally between the greased holes of the muffin or friand tin, filling each one only three-quarters full.
Slice the third peach into 10 slices (1 slice per cake), then press a peach slice into the top of each cake.
Bake for 20 minutes or until the cakes are golden and feel firm to the touch. Remove the cakes from the oven. Allow them to cool for a few minutes in the tin, before turning out onto the wire rack.
Combine the extra castor sugar and remaining cinnamon in a small bowl and sprinkle a little over each cake.
Makes 10 muffin-sized cakes.