Peaches and Honey Cream
A light, sweet cake that loves summer peaches, but is equally pleased with any seasonal fruit or berries. Top it off with a generous dollop of whipped cream sweetened with just a touch of honey.
Prep Time
Cook Time
Yield
Ingredients
Instructions
Cake: To prepare the cake, preheat the oven to 325 degrees F. Grease and lightly flour an 8” round cake pan. In a small saucepan over low heat, melt the butter into the milk. Once the butter has melted, set the mixture aside. With a mixer, beat the eggs for 4-5 minutes until light and fluffy. Add the sugar and beat another 5 minutes, adding 1/2 teaspoon of vanilla extract as you blend. In a small mixing bowl, whisk together the flour, baking powder and salt. Add to the eggs and sugar, mixing on low speed. Add the milk/melted butter mixture to the batter; blend well. Pour batter into the pan and bake about 25-30 minutes. A toothpick should come out clean when inserted into the cake. Let the cake cool 15-20 minutes before removing from pan.
Peach Topping: Gently toss the peaches with honey and lemon juice.
Chantilly Cream: Place a cup of cold heavy cream into a bowl and beat for about 5 minutes until stiff peaks form. Add 1 tablespoon honey and 1 teaspoon vanilla extract. Blend well.
Cut the cake into 8 equal slices and top each slice with a scoop of the peaches and sauce and a spoonful of cream.