Sunbeam Cafe Mixmaster MX8900W Instruction/Recipe Booklet page 26

Baking continued
Variations to this recipe:
Upsidedown Peach Cake
1. P reheat oven to 180°C. Grease and line a
20cm round cake tin.
2. C ut four small peaches in half and remove
their stones. Place halves cut side down
in prepared cake tin. Sprinkle evenly with
3 tablespoons of white sugar and 20g
chopped butter.
3. F ollow steps 2 – 4 of the 'Foundation
Butter Cake' recipe.
4. S pread batter into prepared tin. Bake for
40-45 minutes or until cooked when tested
with a skewer. Allow cake to cool before
removing from tin.
5. S erve peach side up.
Variations:
Fresh pineapple slices, mango halves, pears
or apricots can be used to replace the
peaches. Well drained tinned fruits such as
plums can also be used.
Serving suggestion:
Serve wedges of cake with a dollop of thick
cream or custard.
Lemon or Orange Poppy Seed Cake
Add the finely grated zest of 1 lemon or
1 orange to the creamed butter and sugar
mixture, and then fold 2 tablespoons of
poppy seeds through the finished batter.
24
Coffee Crumble Cake
Fold 2 tablespoons of instant coffee powder
through the cake batter before spreading
it into the tin. Rub 1 tablespoon butter, 2
tablespoons plain flour, 2 tablespoons sugar,
½ teaspoon of cinnamon and 2 tablespoons
of instant coffee together with your finger
tips. Sprinkle this mixture over batter before
baking.
Chocolate Cake
Add 60g melted dark chocolate to batter at
the same time you add the milk. Mix well.
Marble Cake
Divide batter into 3 portions. Leave one
plain, add pink food colour to another, and
add 2 tablespoons of cocoa, ¹/
bicarbonate of soda and 1 tablespoon milk
to the remaining portion. Drop spoonfuls
of alternate colours into a 20cm ring tin.
Carefully drop tin on bench a few times to
get rid of any air bubbles before baking.
Berry Cake
Sprinkle 2 cups of fresh, frozen or canned
mixed berries over the top of the cake batter
before baking. Make sure that canned berries
are well drained.
teaspoon
8