Roast Peach Pecan Cake

The ingredient of Roast Peach Pecan Cake

• melted butter or margarine for greasing
• 500g peaches
• 2 tablespoons caster sugar
• 150g cream cheese softened see microwave tip
• 50g butter softened see microwave tip
• 220g 1 cup caster sugar extra
• 1 teaspoon vanilla essence
• 2 medium eggs
• 2 tablespoons natural yoghurt
• 1 teaspoon ground cinnamon
• 225g 1 2 cups self raising flour sifted
• 150g 1 1 4 cups roughly chopped pecan nuts icing sugar to serve extra peaches chopped to serve

The Instruction of roast peach pecan cake

• preheat oven to 180u00b0c brush a round 23cm cake pan with the melted butter or margarine to lightly grease
• cut the peaches in half remove the stones and cut the flesh into quarters place on a lined baking tray and sprinkle with the caster sugar bake in preheated oven for 20 minutes or until softened and slightly browned remove from the oven and allow to cool peel away the skins and chop the flesh into 1 cm pieces set aside
• place the cream cheese and butter into a medium mixing bowl add the extra caster sugar and vanilla and beat with electric beaters until the mix ture is light and creamy add the eggs yoghurt cinnamon and flour and continue beating until ingredients are just combined and mixture is smooth fold in the peaches and pecan nuts with a large metal spoon until combined
• spoon the mixture into the greased cake pan and bake in the preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean stand for 10 minutes before turning onto a wire rack serve warm or at room temperature dusted with icing sugar and accompanied by the extra chopped peaches

Nutritions of Roast Peach Pecan Cake

calories: 516 957 calories
calories: 26 grams fat
calories: 9 grams saturated fat
calories: 59 grams carbohydrates
calories: 39 grams sugar
calories: n a
calories: 9 grams protein
calories: 70 milligrams cholesterol
calories: 315 49 milligrams sodium
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calories: nutritioninformation