Peaches And Cream Cake

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. ^^ CLICK TO SEE FULL RECIPES ^^ | Baking | Baking Bread | Baking Cakes | Baking Bacon | Baking Videos | Baking In The Oven | Baking Bacon In the Oven | Baking Recipes Dessert | Baking Recipes Easy | Baking Recipes Videos | Baking Recipes Bread | Baking Recipes Dinner | #wandabaker

Prep time: 00:15
Cook time: 00:55
Total time: 00:70

Yield: 8 Servings

Ingredients:
1/3 cup melted butter
2/3 cup white sugar (scant 2/3 cup)
1 tsp vanilla
1 large egg yolk
1 large egg
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Instructions:

First step is Grease an 8 or 9-inch springform pan (if you don't have a springform, use a regular round 8 or 9-inch cake pan, but note that you will not be able to remove in one piece from this type of pan). If you'd like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the springform pan in a piece of aluminum foil and place on a baking sheet.

And then, Preheat oven to 355� F.

And then, visit for full instruction : https://www.seasonsandsuppers.ca/peaches-cream-cake/

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