Soft and delicious Peach Cake. Among summer fruits, peaches surely hold a place of honor. A delightful orange color for a special sweetness. Great to enjoy as a fruit at the end of a meal, but also special as the main ingredient for many Desserts with peaches. The recipe I want to share with you today is that of a Soft Peach Cake that instantly filled my whole house with its delicious aroma. Lots of sweet peaches both inside and on top of the cake, and I added many teaspoons of peach jam on the surface for super sweetness. For the peaches, you can choose the variety you prefer; I chose nectarines or peach nectarines, but percoche, yellow peaches, or saturn peaches are just as great. A Dessert with peaches perfect for breakfast, for a snack, or any time of the day. Let’s rush to the kitchen and prepare it together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Inexpensive
- Portions: For a 20 cm diameter mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 183.67 (Kcal)
- Carbohydrates 33.01 (g) of which sugars 17.47 (g)
- Proteins 3.61 (g)
- Fat 5.12 (g) of which saturated 1.22 (g)of which unsaturated 3.75 (g)
- Fibers 2.93 (g)
- Sodium 21.55 (mg)
Indicative values for a portion of 80 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
- 2 eggs
- 110 g sugar
- 50 ml vegetable oil
- 1 container yogurt (125-gram peach flavored)
- 180 g flour
- 600 g nectarines
- 120 g peach jam
- 1/2 packet baking powder (8 grams)
- to taste powdered sugar (for decoration)
What is needed
- Hand Mixer
- Cake Pan
How to prepare the Peach Cake
Wash the peaches. Peel half of them and cut into cubes. Slice the remaining ones thinly without peeling.
Beat the two whole eggs with sugar using an electric mixer for 6-7 minutes until light and fluffy.
Add the vegetable oil and a container of peach yogurt. Mix.
Continue by adding the sifted flour and baking powder. Mix.
Add the peach cubes and mix with a spatula to incorporate them into the batter.
Pour the batter into a 20 cm diameter cake pan, preferably a springform pan, greased or lined with parchment paper.
Arrange peach slices in concentric circles on the surface, letting them slightly sink into the batter. Finish with dollops of peach jam.
Bake the Soft Peach Cake in a preheated oven at 356°F (180°C) in static mode for 35-40 minutes. Always do the toothpick test to check the internal cooking of the cake. Let it cool before removing it from the pan and decorate as desired with powdered sugar
Ingredients: 3 eggs, 170 g of sugar, 200 g of peach yogurt, 80 ml of vegetable oil, 270 g of flour, one packet of baking powder, 800 g of peaches, 150 g of peach jam
Loredana’s Tips
The Peach Cake stays soft and fluffy for 2-3 days in a container
If you prefer, you can replace the vegetable oil with 50 grams of melted butter and you can substitute the peach yogurt with plain yogurt or with 110 ml of milk, even plant-based
Don’t miss the recipe for the Apple and Plum Cake
