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Every year, or every summer really, this tea cake graces the benchtop in our kitchen time and time again. Sometimes it's made with plums, other times nectarines and other times apples. This year so far, however, it has featured the peach...and it has been glorious!!

Not only is it mighty delicious, this tea cake is also simple to make. I adore that it is a one bowl wonder, something everyone knows I am truly a fan of - the less to clean up, the better! A hand mixer or whisk, along with a spatula, or all the tools you need to put this together. Oh, and of course, you will need beautiful in-season peaches. Although their season is coming to end, it is definitely not too late to enjoy all things peach.

Back to the cake though, topped with flaked almonds, cinnamon and a little freshly squeezed lemon juice, I dare you to stop at one piece. Perfect for brekkie, brunch, afternoon tea or anything in between, I truly hope you try this recipe - it's a keeper. Just please don't forget to tag @mummascountrykitchen on your socials so I can see it come to life in your kitchens!

Take care, happy baking!

H xx

Serves: 8
Preparation time: 10 minutes
Cooking time: 45 minutes


  • 125g unsalted butter, at room temperature
  • 1 cup white caster sugar
  • 2 large eggs
  • 1 teaspoon vanilla bean paste
  • 1 cup plain (all-purpose) flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon smoked sea salt flakes (or normal sea salt flakes will be good too)
  • 2 ripe but firm peaches, pitted and roughly chopped (I chop each into 16 pieces)
  • 1/4 cup flaked almonds
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon demerara or raw sugar
  • Icing sugar, to serve


  1. Preheat oven to 160C. Grease and line the bottom of a 20cm tin. Set aside.
  2. Cream the butter and caster sugar with a hand mixer or whisk until light and fluffy. Add the eggs one at a time, making sure the first is completely incorporated before adding the next. Add the vanilla bean paste and mix.
  3. Place a sieve over the bowl. Sift in the flour, baking powder and salt. Lightly fold with a spatula just until the floury streaks disappear. Spread the batter into the pan and smooth the top. Add the chopped peaches, skin side up where possible, and lightly press them into the batter. Scatter over the almonds, lemon juice, cinnamon and demerara (or raw) sugar before popping in the oven to bake for 45 minutes or until a toothpick inserted into the centre comes out clean.
  4. Allow to cool in the tin for a couple of minutes before placing on a wire rack, correct side up, to completely cool. Dust over some icing sugar before cutting and serving.