Easy Summer Peach Cake

Ingredients

• ½ cup + 1½ tablespoons butter (melted and cooled) ((134 grams total, if you double the recipe double this amount))
• 2-3 ripe peaches peeled, pitted and chopped (2 cups)
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 pinch salt
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• ½ cup sugar
• ⅓ cup milk (room temperature)
• 1 teaspoon vanilla extract
• 1-2 tablespoons cinnamon sugar*

Steps

1. 1

   Pre-heat oven to 350F (180C). Grease and flour a 9-9½ inch (24 cm) bundt pan or 8 inch(20cm) round cake pan.

2. 2

   In a small pot melt the butter, set aside to cool.

3. 3

   Toss the chopped peaches with 1 teaspoon of flour, set aside.

4. 4

   In a medium bowl whisk together the flour, baking powder and salt.

5. 5

   On low/medium speed beat the egg, yolk and sugar until light and fluffy, approximately 3-5 minutes, then slowly add the cooled melted butter while continuing to beat, then add the milk and vanilla and combine, add the flour mixture and beat just to combine. The batter will be thick. Fold in the chopped peaches, then transfer the batter to the prepared cake pan. Sprinkle with cinnamon sugar and bake for approximately 30-40 minutes. Check for doneness with a toothpick. Let cool before removing from pan. Serve with a scoop of ice cream if desired. Enjoy!

6. 6

   To make cinnamon sugar, mix together the sugar and cinnamon.