Being a small family doesn’t always benefit me, especially when it comes to making desserts and cakes.
I sometimes just bake and end up sharing most of it. There’s nothing wrong in sharing the calories… right!
This recipe has been shared before as a pear and ginger cake, however, I changed it up a little bit. Still taste amazing…
Ideal for any season… for the hot summer days serve the cake warm with cold custard or hot custard on those chilly winter days.
PEACH AND CINNAMON CAKE
1 and 3/4 cups all-purpose flour
3/4 cup white granulated sugar
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon ginger powder
1 teaspoon cinnamon powder
1/4 cup coconut
2/3 cups double cream yogurt
1/4 cup milk
1/2 cup vegetable oil
1 tablespoon honey
2 extra large eggs
1 cup peach chunks, peeled
Grease and line pan. Set oven at 180 degrees Celsius.
Whisk dry ingredients in a bowl. In another bowl whisk wet ingredients together. Fold the dry ingredients with the liquid until just combined.
Add the peach pieces and fold in.
Pour mixture into a tray and bake for approximately 30-40 minutes.
– this recipe was originally a muffin recipe. If you wish to make muffins instead, it can be done.
– if you don’t have plain yogurt substitute it with buttermilk.
– Baking time is 20 minutes for muffins.
– Adapted from: Recipe Girl