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“this is a recipe by annabel langbein (hope i spelt her name right!!) it is so yum dusted with icing sugar or served warm with ice cream and you can use whatever fruit you like - i'm making it with peaches and nectarines for christmas day YUM It makes a huge amount - the size of a roasting dish or you can make it in muffin tins and reduce cooking time to 25 minutes. It also freezes really well which is good for when you feel like a quick easy desert - just thaw and heat in oven”
READY IN:
1hr 20mins
SERVES:
8-10
YIELD:
1 large cake
UNITS:
US

Ingredients Nutrition

Directions

  1. pre-heat oven to 160 degrees Celcius.
  2. grease and line an oven roasting dish (or muffin tins).
  3. cream butter and sugar.
  4. add eggs one at a time.
  5. mix in zest and vanilla.
  6. gently stir in buttermilk/yoghurt and flour.
  7. DON'T OVER MIX.
  8. spoon into prepared dish and spread out.
  9. arrange fruit over the cake batter, cut side up (the fruit will sink a little but this is fine).
  10. if you are making muffins just put 1 or 2 pieces of fruit on top.
  11. bake 50 - 60 minutes (or 25 minutes for muffins).

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