Yellow peach yogurt cake

Overview

I just discovered a new world of yellow peaches, but the yellow peaches that came suddenly disappeared again. While the last yellow peach is available, try this yellow peach yogurt cake. Although it is the whipped butter version of muffins that I have never liked. It is said that this cake originally came from Texas farmers. A full yellow peach was added, and the batter was filled with fruit pieces. The many fresh yellow peaches make the inside of this cake very moist, but also make it easier to shrink after cooling. Cake that is too moist should not be kept for a long time. You can't help but eat one while it's hot. As soon as I opened the cake, the fruity aroma wafted out with the heat. This tastes better than imagined. . . .

Tags

• pastries
• breakfast
• afternoon tea
• autumn recipes
• baking powder
• butter
• cake flour
• egg
• sugar
• yellow peach
• yogurt
• baking soda
• salt

Ingredients

Steps

1. 1 Ingredients: 90 grams of low-gluten flour, 3/8 teaspoon of baking powder, 3/8 teaspoon of baking soda, 1/4 teaspoon of salt, 42 grams of butter, 30 grams of sugar, half an egg, 85 grams of yogurt, 1 yellow peach

   

2. 2 Soften butter, add sugar and beat until fluffy.

   

3. 3 Add egg liquid and beat evenly.

   

4. 4 Pour in the yogurt,

   

5. 5 Mix well and set aside.

   

6. 6 Peel and dice the yellow peach.

   

7. 7 Mix flour, baking powder, baking soda, and salt, sift into the custard, and mix well.

   

8. 8 Add yellow peach,

   

9. 9 Mix well,

   

10. 10 Put it into a paper cup, eighty-nine percent full.

    

11. 11 Place in the oven, middle layer, heat up and down at 175 degrees, and bake for about 25 minutes.

    

12. 12 The surface is golden, out of the oven,

    

13. 13 Unmold immediately.