It is called Sunday Cake because it is classic, it is simple, it is flexible, and it is special. Sunday dinners are special. If there is any day of the week that is the most special family night, it is Sunday. This cake can be made over and over depending on what fruit is in season! Whatever flavors are inspiring you, run with it!
Quay had requested a peaches and cream, so that is what we went with!
Makes 12 slices
4 tbs melted unsalted butter
1/2 cup pure maple syrup
1/2 cup of milk
1 2/3 cup fresh milled soft wheat flour
2 tsp baking powder
1 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
pint of heavy whipping cream
1/4 cup pure maple syrup
1 tsp vanilla
2 medium peaches diced
1 tbs sugar
squeeze of lemon
Preheat oven to 350 degrees. Mill your grains at the finest setting. Add all the dry ingredients to a large bowl. Add all the wet ingredients to the bowel, melted butter last. Mix together! Bake 18-20 minutes in a round 9 inch cake pan. These are my favorite pans, and my cakes never stick! They pop right out!
While it is baking, make your topping. Beat together cream, maple syrup, vanilla until stiff peaks form. Store in the fridge until its time to to serve. Dice the peaches, throw them in a bowl, sprinkle them with sugar and squeeze of lemon, mix and store in the fridge until it is time serve.
Pull the cake out, let it cool. Use a plastic utensil to separate the cake from the sides of the pan and use a serving tray to do the flip thingy. Flip it over, and as soon as it is completely cooled, you can top with the whipped cream and peaches.
You can use many fruits here, grilled pineapple, figs, blueberries, strawberries, mangos, raspberries. You can use no fruit and just drizzle with honey or rosemary syrup, or jam, or jam and a syrup with the whipped cream. I mean, you can make this your own Sunday cake!
I hope you do!
Here is a cute video of Q, who was very eager to help make this cake that she requested!