In my husband's opinion the perfect cake should be equally fluffy and moist inside and with fruit on top. If sometimes there is a sad layer it will still be excellent. When it comes to sad layers I don't share his view, but the first conditions are good.

Today I would like to share with you the recipe for a swift cake which you can easily alter so it is suitable for vegans. You need to use vege milk instead cow's milk and leave out the egg. I tried both versions and in my opinion the cakes are equally attractive.

Ingredients (18×24 cake tin)
350g of flour
100ml of oil
1 egg
120g of brown sugar
1 tablespoon of vanilla essence
2 teaspoons of baking powder
250 ml of milk
1-2 peaches

Heat the oven up to 180C. Smooth the cake tin with some butter and sprinkle with some flour.
Wash the peaches, dry and cube them.
Mix the dry ingredients of the cake: the flour, sugar and baking powder. Mix the wet ingredients of the cake: the oil, egg, milk and vanilla essence in a separate bowl. Add the wet to the dry ingredients and mix them in. Put the dough into the cake tin and smooth it. Arrange the pieces peach on top. Bake for 50-55 minutes. Sprinkle with the caster sugar before serving.

Enjoy your meal!

Try also:
Cranberry-apple cake
Flower tart with rhubarb
Smile of the summer – apricot-peach shortcake