Peaches and Cream Cake
"If you have a kitchen scale, use the gram measurements for best accuracy. This cake is very loose. Allow to cool completely in pan or ideally, refrigerate in pan for several hours if you’d like it to slice easily. Lovely cool, at room temperature or slightly re-warmed...."
INGREDIENTS
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125g (scant 2/3 cup) white sugar
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1 egg and 1 egg yolk
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1 tsp. vanilla
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75g (1/3 cup) melted butter
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55g (scant 1/2 cup) all purpose flour
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1 tsp. baking powder
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90ml (6 Tbsp.) whole milk at room temperature
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6-7 peaches
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Just A Pinch Sweepstakes