Happy Sunday and happy Labour Day Weekend!
I am looking forward to be back blogging after a bit of a longer-than-I-thought-I-would-take summer/blogging break. I’ve also went to Switzerland visiting my family which was really really beautiful.
View from the “Schynige Platte”.
“Brienzer Rothorn”
“Lauernsee”
When I came back it was finally Peach Season! Fresh peaches from the Niagara Region in Ontario.
My daughter came back from a trip to the St. Jacobs Farmers Market with a box full of smaller, but so delicious local peaches. Of course I had to use some to make a cake;)
Peach Cake
- 125 g butter, soft
- 125 g coconut sugar
- 3 eggs
- 200 g white spelt flour
- 1 tsp baking powder
- pinch of salt
- 1 organic lemon, zest only
- 3-4 (small) peaches, sliced
-Line the bottom of a 24 cm round baking pan with parchment paper. Preheat oven to 350F/180C.
-Whisk the butter with the sugar, salt, lemon zest and eggs until foamy. Add the flour and baking powder, mix until well combined.
-Fill into prepared baking pan. Top with the peach slices.
-Bake in preheated oven for 45 min. or until tester comes out clean.
Enjoy!
Ursula
You can follow me on Instagram: littleswisslittlecanadian
A little Swiss, a little Canadian 