For the topping: In a small bowl, whip 1/2 cup of heavy cream until stiff peaks form. Set aside.
4 tablespoons of unsalted butter, softened
1 tablespoon of grated ginger
2 ripe peaches, cut in half and pitted (400g)
For the cake batter:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons active dry yeast
1 pinch of salt
4 tablespoons of unsalted butter, softened
1/2 cup whole milk
1 teaspoon vanilla extract
1 large egg
For the topping: In a small bowl, whip 1/2 cup of heavy cream until stiff peaks form. Set aside.
4 tablespoons of unsalted butter, softened
1 tablespoon of grated ginger
2 ripe peaches, cut in half and pitted (400g)
For the cake batter:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons active dry yeast
1 pinch of salt
4 tablespoons of unsalted butter, softened
1/2 cup whole milk
1 teaspoon vanilla extract
1 large egg
Prepare the topping: In a small bowl, whip the heavy cream until stiff peaks form
Set aside
Cook in the microwave on high for about 2 minutes, or until the butter has melted and the mixture is smooth
Slice the peaches and place them at the bottom of a 9-inch springform pan
Prepare the cake batter: In the bowl of an electric mixer, combine the flour, sugar, yeast, and salt
Mix until well combined
Add the softened butter, milk, vanilla extract, and egg, and mix until smooth
Pour over the sliced peaches
Place the springform pan on a microwave-safe plate and cook on medium-high for about 8 minutes, or until the cake is firm to the touch and still slightly jiggly in the center
Remove from the oven, cover with aluminum foil, and let cool for about 20 minutes before releasing the springform pan
Serve chilled.
