Description
This Peach Hot Sugar Crust Cake is an eggless, summery treat featuring fresh peaches bathed in lemon juice and enveloped in a moist cake batter. The unique hot sugar and water topping creates a delightfully crunchy caramelized crust, making it perfect for breakfast, brunch, or dessert.
Ingredients
Peaches
- 10 peaches, cut into medium cubes
- 1 tsp 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 extract
Hot Sugar Crust
- 100 gm sugar
- 120 ml hot water
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 170℃ (338℉) and place a 9-inch round baking dish on a baking tray to facilitate easy transfer later.
- Make the Batter Base: In a large mixing bowl, combine yogurt, milk, baking powder, baking soda, and 1 tsp lemon juice. Whisk well until frothy, then let it sit for about a minute.
- Add Remaining Batter Ingredients: To the frothy mixture, add oil, 150 gm sugar, salt, flour, and vanilla extract. Whisk until the batter is smooth and well blended.
- Prepare Peaches and Assemble: Toss the chopped peaches with the remaining 1 tsp lemon juice in the baking dish. Pour the cake batter over the peaches and gently smooth the top with a spatula.
- Add Hot Sugar Crust: Evenly sprinkle 100 gm sugar over the batter, then carefully and gently pour 120 ml of hot water on top without disturbing the sugar layer.
- Bake the Cake: Transfer the baking tray with the dish into the oven. Bake for 40-45 minutes until the top is golden brown and the sugar has hardened into a crunchy crust. The peaches will be tender and bubbling at the edges.
- Serve: Allow to cool slightly. Serve warm or hot with whipped cream, double cream, or vanilla ice cream for added indulgence.
Notes
- Do not test the cake doneness with a toothpick as it will be wet due to peach juices; instead, use a knife and check for wet batter. A few moist crumbs are acceptable.
- The hot sugar crust is what creates the unique crunchy topping, so be careful while pouring hot water over the sugar to keep the layer even.
- This cake is eggless and suitable for those looking for an egg-free dessert option.
- Serve immediately or within a few hours for best texture; leftovers can be gently reheated.
