Peach Cake Recipe With Soured Cream | olivemagazine
The perfect storecupboard bake. Use up that tin of peaches with this light and fluffy sponge cake, topped with a light soured cream frosting
Ingredients
- 250g unsalted butter softened, plus extra for the tin
- 250g plain flour plus extra for dusting
- 2 tsp baking powder
- 250g caster sugar
- ½ tsp vanilla extract
- 4 large eggs
- 4 tbsp milk
- 250g tinned peaches drained (150g chopped into 1cm chunks and 100g sliced)
- 250g icing sugar
- 300ml soured cream
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