We are back from the hills and we are bringing with us a box of peaches from our friend’s orchard. Excitedly we removed the nails from the wooden box and kids squealed with joy to see the ripe peaches hiding in the pine needles. One after the other the fruits were taken out. And we ended up with a huge cache of peaches, some ripe and some semi ripe. Semi ripe peaches were carefully tossed back into the box.
Ripe peaches were red, robust and sweet. A squirt of juice filled up the mouth with every bite. We enjoyed the fresh fruit to our heart’s content. Ripe peaches have a short shelf life, so we decided to bake a Fresh Peach Snack Cake, some muffins and also planned to use the remainder to make Peach Preserve.
We used peaches liberally in the cake and the cake was delicious. Being eggless and low fat, this cake makes an ideal snack cake. We loved it.
Fresh Peach Snack Cake (Eggless)
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup powdered sugar
- 1 1/4 cup warm milk
- 3 tablespoons melted butter or vegetable oil
- 2 cups peaches diced (peeled and cut into small and thin pieces)
- 1 teaspoon corn flour
- Preheat oven to 180 degrees C. Grease and line one 7x7 inches square cake pan.
- Take diced peaches in a bowl. Sprinkle cornflour and toss the pieces so that the pieces are coated with cornflour.
- Whisk together first four ingredients in a large bowl. Keep aside.
- In another deep bowl, Mix together milk, sugar and butter.
- Add dry ingredients to wet ingredients and stir to get a smooth batter.
- Fold in diced peaches. Reserve some pieces to arrange on top.
- Spoon the batter into the prepared pan. The batter will be thick and not runny.
- Arrange some peach pieces on top. Bake for 60 minutes or until the top turns golden and a toothpick inserted in the centre comes out clean.
- Cool in the pan for 5 minutes then invert on rack. Slice when cold.