Fresh Peach Cake A La Mode

A moist shortcake with fresh peaches and a fresh peach glaze served with a heaping scoop of vanilla bean ice cream.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 190 kcal

Ingredients

1 cup flour
2/3 cups sugar
1 1/4 tsp baking powder
1/2 cup milk
1 egg
1/2 tsp vanilla

Peach topping and Glaze

2 large peaches. Peeled pitted, and sliced. Dipped in lemon juice or fruit fresh to keep from turning brown.
3 large peaches peeled, pitted, and finely chopped
1/2 cup sugar
1/4 cup water
2 Tablespoons corn starch
1 Tablespoon lemon juice or 1 tsp. fruit fresh
6 Tablespoons water
1 container of vanilla bean ice cream

Instructions

Mix all the cake ingredients together in a medium bowl until well blended. Pour into a greased and floured tart pan. Preheat oven to 350 degree's. Bake for 20-25 minutes or until golden brown. Allow to cool on wire rack for 10-15 minutes. Invert onto large cake plate.

Glaze

Place finely diced peaches, sugar, lemon juice, and 1/4 cup of water in a medium size sauce pan over medium-low heat. Bring to a boil and simmer for 15 minutes. Using a potato masher or an electric hand blender, blend the peaches until smooth. In a small bowl or mixing cup, mix 6 tablespoons of water with 2 Tablespoons of corn starch. Mix until corn starch is dissolved. Slowly add to peach mixture, over low heat, while whisking. Continue mixing until glaze has thickened. Turn off the heat. Allow to cool then place in an air tight container and chill for 1 hour.
Arrange the peach slices on top of the cake. With a large spoon drizzle glaze over the top of the peaches until all the peaches are covered. Serve immediately or chill for 1-3 hours and then serve. Serve with a scoop of vanilla bean ice cream.

Nutrition

Serving: 1slice with scoop of ice creamCalories: 190kcalCarbohydrates: 41gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 21mgSodium: 72mgFiber: 2gSugar: 29g