Peach and Cinnamon Cake



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.
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

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