Peach pancake cake soft and delicious. The recipe I want to tell you about today is a very soft peach pancake in cake form. A dessert that is simply cooked in a pan, perfect for not turning on the oven in summer. A simple and quick dessert to prepare, it takes just a few minutes to prepare it and a few minutes of cooking in a pan. So simple that you can also prepare it in the morning for breakfast or prepare it the night before and heat it for a few minutes in the pan, in the oven or in the microwave to make it fragrant and very soft just like freshly made. A sprinkle of powdered sugar or a drizzle of honey, like classic pancakes, and your breakfast will be perfect. I also recommend reading my Apricot and yogurt cake recipe and my Very soft pancakes recipe. Do you like peaches? Let’s go to the kitchen and prepare my Peach cake in a pan together
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: For 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 136.50 (Kcal)
- Carbohydrates 21.56 (g) of which sugars 7.42 (g)
- Proteins 3.99 (g)
- Fat 4.30 (g) of which saturated 2.58 (g)of which unsaturated 1.59 (g)
- Fibers 0.69 (g)
- Sodium 20.31 (mg)
Indicative values for a portion of 75 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 for the Peach Cake
- 1 egg
- 3 peaches
- 1 cup all-purpose flour
- 3 tbsps sugar
- 1 container yogurt (peach-flavored)
- 2 tbsps butter
- 1 tsp baking powder (5 grams)
- to taste powdered sugar
How to prepare the Peach Pancake Cake
Wash the peaches, I used nectarines and it wasn’t necessary to peel them. Cut 2 peaches into cubes and another into slices. Lightly beat the egg with the sugar. Add 1 tbsp of melted butter and a container of peach-flavored yogurt. Mix well with a whisk.
Now add the sifted flour and baking powder. Mix well. Finally, add the peach pieces and mix with a spatula to incorporate them into the mixture. Butter the bottom of a 10-inch non-stick pan. Slightly heat and pour the mixture into it, leveling it with the spatula.
Arrange the peach slices on the surface. Cover with a lid and let the Peach Cake cook over medium heat for 5-6 minutes. Gently lift the edges with a spatula to check the pancake’s base. When it is golden, it’s time to flip it.
Flip the Peach Cake with the help of a large plate as if it were an omelet. Let it slide back into the pan to cook on the other side for 4-5 minutes, still over medium heat. Transfer the Pancake Cake to a plate and decorate it as desired with some powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Cake can be stored in a container for 2-3 days, you can also freeze it. If the house temperature is warm, I recommend storing it in a container in the fridge
If you prefer, you can replace the yogurt with 140 ml of milk, even plant-based, and you can replace the butter with 30 ml of vegetable oil
Also read my Rice milk pancakes recipe and Jam tart recipe
