This year it has been seriously disappointing. Until last year, the California drought was something we were concerned of, but not much of it was felt in our daily lives. But this year, the drought made its presence felt quite perceptibly. I would not say that I am very diligent when it comes to gardening. But I do have a green thumb. So just like last year, this year too, I did get the garden ready by late spring.
The saplings were well on their way to maturity when I left for India in June. We had the sprinklers in place and Victor, our gardener was supposed to come every 2-3 days to check on things. However, when we got back, the state of the garden was not what I expected. The plants looked sick and did not grow as much as I would have expected, except for this one weird squash/pumpkin, which grew on its own. We did not plant it. I am assuming the seeds may have been in the organic compost that we used. This plant and the serendipitous fruits it bore was the highlight of this summer. The rest of it was totally disappointing. Except for some tomatoes and a few cucumbers, nothing really grew this year.
In fact, last year my neighbors peach tree would be laden with humongous yellow peaches all summer. This year there was not even one. I just feel the soil is so dry and arid that it is clearly manifested by the kind of fruits we got this season.
Last year, my sweet neighbor shared with me two big bags of peaches. We really enjoyed them so much that this year I was missing them. So, on Friday evening I was just tempted to get home some yellow peaches and bake this peach, blueberry, and yogurt cake. This is totally a one-bowl kind of cake with no fancy ingredients. I brushed honey generously on the thinly sliced peaches I used to top the cake and they tasted absolutely caramelized. Moist and delicious, this cake was a great accompaniment to our weekend evening tea.
Honey, Peach, Blueberry & Yogurt Cake
- Prep Time: 15
- Total Time: 85
Description
A very easy-to-make tea-time cake with the goodness of peach, blueberries and yogurt. Try out this Honey, Peach, Blueberry & Yogurt Cake Recipe at home.
Ingredients
- All Purpose Flour – 1 ½ cup
- Baking Powder – 1 ½ tsp
- Salt – 1 tsp
- Yogurt – 1 Cup (I used Fat Free Vanilla Yogurt)
- Sugar – 1 ½ cup
- Eggs – 3
- Vanilla Extract – 1 tsp
- Vegetable Oil – ½ cup
- Peach – 1
- Blueberries – ½ cup
- Honey – 2 tbsp
Instructions
- Pre-heat oven to 350 degrees F.
- Sift out the flour, baking powder and salt.
- In another bowl, cream together eggs, sugar, vanilla extract, yogurt and vegetable oil.
- Dump in the flour in it and fold it in.
- In a greased cake pan pour in the batter.
- Thinly slice the peach and arrange it on top.
- Add the blueberries on top.
- Bake the cake for 45 mins and then take out of the oven.
- Brush the honey on top of the cake and bake for another 20-25 mins until a skewer inserted in the center of the cake comes out clean.
- Take out the cake from the oven and let it cool.
- Slice, serve and enjoy.
Notes
- The baking time may vary depending on your oven. After an hour in the oven, keep checking your cake to see if it’s done.
Nutrition
- Serving Size: 8
- Calories: 316
- Sugar: 45
- Sodium: 336
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 64
- Protein: 6
- Cholesterol: 73
Find it online: https://www.myfridayfoodswings.com/honey-peach-blueberry-yogurt-cake/ [5]
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