A peachy summer cake, easy and scrumptious!
Preheat oven to 350F/177C and line a 10 inch round springform pan with parchment paper.
In a large bowl ,whisk together the Dainty Gluten Free Vanilla Cupcake Mix, eggs, sour cream, and vegetable oil. Stir together until a smooth batter forms.
Pour the batter into the prepared cake tin. Sprinkle the peaches over top and place in the oven. Bake the cake for 35-40 minutes, or until the top is golden and a wooden skewer comes out clean when inserted into the cake.
Remove from the oven and cool completely before cutting and serving with a dollop of whipped cream.
A really simple dessert, you could also use fresh apricots instead and add a teaspoon of almond extract to the batter!
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