For most of the recipes I post on here are recent ones I’ve found and wanted to try out. This recipe however is my chance to share a recipe that I have been using for as long as I can remember and can recite off by heart. The basis of this recipe is a basic butter cake that is from my mum’s Esk Valley CWA Cookbook. These teacakes are simply this recipe made into cupcakes with sliced peach on top. Any sort of fruit can be used from other stone fruits to apples, pears, berries; basically whatever you have lying around. The cakes themselves are soft and moist and the tartness of the peaches contrasts the sweetness of the cake nicely. I only had muffin pans so the recipe for me made 7 but you could get 10-12 if using small patty pans.

Peach Teacakes (makes 7 cakes)

Ingredients

60 g butter, room temperature

1/3 cup sugar

1 egg

1 tsp vanilla

1/3 cup skim milk

1 cup Self Raising flour (or 1 cup plain flour with 2 tsp baking powder)

1 peach, thinly sliced

Method

Preheat oven to 180° C (355° F). Line  muffin pan with cupcake papers. Cream butter and sugar until light and fluffy. Add egg and vanilla and beat well. Slowly add flour and milk, a little at a time, alternating between the two. Mix well. Divide between prepared pans and top with slices of peach. Bake for 12-15 minutes or until lightly golden and a skewer stuck into the cakes comes out clean. Allow to cool in pans for  minutes before cooling completely on a wire rack.

Nutritional Information (Per Cake)

Energy: 798 kJ (191 Cal)

Protein: 3.5 g

Fat: 8.1 g

Saturated Fat: 5.0 g

Carbohydrate: 25.9 g

Sugars: 11.8 g

Sodium: 154 mg

Fibre: 1.1 g

Baking, Cupcakes, Dessert, Fruit

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January 20, 2011

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