Peach Hot Sugar Crust Cake
This recipe is eggless and perfect for summer. Filled with fresh peaches, lemon juice and a simple cake batter that is topped with hot water and sugar to create the crunchiest crust on top.
Equipment
- Large mixing bowl
- 9inch round baking dish
- Whisk
- Spatula
- Baking tray
Ingredients
Peaches
- 10 Peaches cut into medium cubes
- 1 Lemon juice
Batter
- 150 gm Yogurt
- 150 ml Milk
- 1 tsp Baking soda
- 2 tsp baking powder
- 1 tsp Lemon juice
- 100 ml Oil
- 150 gm Sugar
- 300 gm Flour
- Pinch of salt
- 1 tsp Vanilla
Hot Sugar Crust
- 100 gm Sugar
- 120 ml Hot water
Instructions
- Preheat the oven to 170℃ and keep a 9inch round baking dish ready on a baking tray (this helps transfer the baking dish into the oven easily without spilling the hot water later)
- In a large mixing bowl add the yogurt, milk, baking powder, baking soda and 1 tsp lemon juice. Whisk until combined. Let this sit for a minute until it is frothy.
- Add the oil, 150gm sugar, salt, flour, vanilla and whisk until smooth.
- In the round baking dish, add the chopped peaches and remaining lemon juice. Mix together and pour over the cake batter. Using a spatula smooth out the top and sprinkle with the 100gm sugar evenly. Gently pour over the hot water and transfer to the oven.
- Let this bake for 40-45 mins, you will know it is done when the top is golden brown, the sugar has hardened creating a crust. The peaches have released its juices which are now bubbling on the sides.
- Serve hot or warm with whipped cream, double cream or vanilla ice cream.
Notes
- You cannot test this cake by poking a tooth pick into the center as it will have fruit juices at the bottom. But if you are unsure, poke it with a knife and you shouldn’t have wet batter on it, a few wet crumbs is fine.