PEACH CAKE

It is hard to beat the delectable flavor of a juicy, ripe peach. But now I'd used the canned ones for making this simple cake.

It is best always rely on the gentle and natural sweetness of fresh fruit for the best peach cake recipe results. My cake turned out  really well despite its simplicity and without any topping. Draining the peaches from the syrup is important. Properly packed and wrapped, it is ideal for picnic or barbecue since it is sturdy enough to be transported  well. It will keep for a couple of days.

PEACH CAKE
Yield    :   One loaf

2 C  self raising flour
1/2  c  sugar
3/4 C  milk
5 TB  oil/melted butter
1/4 C  yogurt
1 C  chopped canned peach
1/2 tsp  vanilla extract

METHOD

Preheat oven @ 180 C and grease a loaf pan.

Combine flour and sugar in a mixing bowl.

In other bowl, mix together butter, milk, yogurt and vanilla extract.

Now add wet ingredients to the flour mixture, mix in chopped peaches, stir until just combined.

Pour into prepared pan and bake for 40-50 minutes or until a skewer inserted comes out clean.

Cool on pan 10 minutes, transfer into rack to cool.