The peach paradise cake is a very soft, tall, and aromatic dessert perfect for breakfast or a tasty snack. Just enrich your slice of cake with a scoop of vanilla ice cream for a delicious and irresistible dessert.
The version I propose today does not reflect the classic Paradise Cake and is lightened. I added butter and yogurt to the mixture, which you can easily replace with seed oil and yogurt for an even lighter variant.
Peaches are in full season. I always use Romagna nectarines, firm, sweet, and flavorful. They are perfect for both sweet and savory dishes; avoid overly ripe peaches as they would release a lot of juice during cooking, and it’s useless to say not to use tasteless fruit, otherwise, your cake will be flavorless as well.
Try also other recipes with peaches:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 222.75 (Kcal)
- Carbohydrates 35.66 (g) of which sugars 18.49 (g)
- Proteins 3.98 (g)
- Fat 8.12 (g) of which saturated 4.96 (g)of which unsaturated 3.05 (g)
- Fibers 0.96 (g)
- Sodium 22.85 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup sugar
- 1/2 cup plain yogurt
- 3 eggs (medium)
- 7 tbsp butter (soft or 1/3 cup of peanut oil)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest (grated)
- 3 nectarines (firm and sweet, or other peaches to taste)
- 2 tablespoons brown sugar (for the finishing of the peaches)
- 1 tbsp butter
- 1 tbsp all-purpose flour
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Scale
- 1 Cake pan springform, 9 inches in diameter
- 1 Sieve
- 1 Spatula
Procedure
Sift the flour, starch, and baking powder and set them aside.
Wash the peaches, dry them, and slice them half an inch thick. Set aside.
In a large bowl, whip the eggs with the sugar until you get a light and frothy mixture. Using room temperature eggs is crucial for the success of the recipe.
Add the yogurt, lemon zest, and vanilla to the mixture, and gently mix with the spatula to avoid deflating it.Incorporate half of the dry ingredients with the spatula, then add the oil and the remaining flour; it is important to gently mix the batter from the bottom up to avoid deflating it. This way you will obtain a soft and fluffy mixture that will become very soft when baked.
Grease and flour a 9-inch bundt pan, transfer the mixture into the cake pan, arrange the peaches in a circle on top, and finish with two tablespoons of brown sugar.
Bake the cake in a preheated static oven at 350°F for about 45 minutes.
Always do the toothpick test to check for doneness, and if needed, extend the baking time by a few minutes.The peach paradise cake is ready, let it cool, and serve.
Advice
The peach paradise cake can be kept at room temperature for two or three days in a cake holder.
If the outside temperature is high, I recommend storing it in the refrigerator and keeping it at room temperature for 30 minutes before serving, or slightly heating the portion you need in the microwave.
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