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Blueberry Peach Cake

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Ingredients for 12 servings:

  • 600 g peach(s)
  • 250 g butter or margarine
  • 250 g sugar
  • 4 m.-sized eggs
  • 125 ml buttermilk
  • 400 g flour
  • ¾ pack of baking powder
  • 250 g blueberries

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a la schogl

Blanch the peaches, rinse, and peel the skins. Halve the peaches and remove the stones. Beat the fat and sugar until fluffy. Stir in the eggs. Stir in the buttermilk. Fold the flour and baking powder into the fat and egg mixture. Spread the batter on a greased baking sheet. Arrange the peaches and blueberries on top. Bake the cake in a preheated oven (electric oven: 200°C/fan oven: 175°C) for about 40 minutes. Cool. Serve with smooth sour cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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