Ingredients for Peach Sunshine Tea Cake
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How to Make Peach Sunshine Tea Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy. Beat in 1 teaspoon vanilla extract and 2 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently spread the batter evenly over the bottom and 1 inch up the sides of the prepared springform pan.
- Arrange 5-6 peach slices in the center of the batter to create a circular shape. Place the remaining peach slices around the center circle, radiating outwards like sun rays. You will need approximately 2-3 ripe peaches, thinly sliced.
- Sprinkle the peaches evenly with 2 tablespoons granulated sugar and ½ teaspoon ground cinnamon.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan. Allow to cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
77g
Fat
37g
Carbs
10g
