Easy recipe for Pound Cake with roasted blueberries and peaches – or you can replace with your choice of seasonal fruit.
1 Cup Granulated Sugar
220g Unsalted Butter (separated)
4 Large Eggs
1 3/4 Cups All Purpose Flour
1/2 Teaspoon Baking Powder
1 Teaspoon Vanilla Extract (divided)
Pinch of Salt
Pinch of Fresh Ground Nutmeg
5 Peaches (halved and pitted)
2 Handfuls of Blueberries
2 Tablespoons of Raw Sugar
Preheat oven to 180.
Either line a 10cm x 20cm loaf pan with parchment paper or butter and flour the loaf pan and set aside.
Cream 7 ounces of butter and the sugar together until mixture is light yellow in color.
Add in 1 egg at a time, blending well before adding next egg.
Add flour, in thirds. This keeps the flour from flying out of the mixing bowl. Just mix until the flour has been dampened before adding the next bit of flour to the mixture.
Add in baking powder, vanilla, salt and nutmeg. Blend well.
Bake for 40 minutes or until toothpick, inserted in cake, comes out clean.
In a small baking dish, add the peach halves cut side down then add the blueberries to the dish.
Sprinkle the raw sugar over the top of the fruit.
Cut 20g of the butter into small cubes and spread the cubes evenly over the top of the fruit.
Bake for 15 minutes.
Remove the pan from the oven and add 1/2 teaspoon vanilla extract.
Slice the peaches into small pieces and stir the fruit mixture together.
Recipe courtesy of My Man’s Belly
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