Peach cake soft, tender, and delicious. How good are peaches! A sweet and delightful summer fruit perfect to enjoy at the end of a meal and great as an ingredient in many desserts. Today I used some very sweet peaches to make a super soft cake, tender and delicious. Lots of peach cubes in the batter and many slices on top with the result of a peach dessert perfect for breakfast, a snack, or anytime during the day. For the peaches, I used nectarine peaches or nectarines, but you can choose to use yellow peaches, white peaches, or percoche. A very simple batter to prepare to which I added both white flour and a portion of whole wheat flour for a special rustic flavor. Don’t miss the recipe for Apricot and Jam Cake and the recipe for Plum Tart. Let’s take advantage of the season and the abundance of sweet peaches to prepare together a delicious Soft Peach Cake

AND DON’T MISS THESE RECIPES AS WELL:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: For a 20 cm (8-inch) diameter pan
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer

165.28 Kcal

calories per serving

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Energy 165.28 (Kcal)
Carbohydrates 27.33 (g) of which sugars 15.08 (g)
Proteins 3.77 (g)
Fat 5.40 (g) of which saturated 1.06 (g)of which unsaturated 4.02 (g)
Fibers 2.60 (g)
Sodium 14.29 (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 for the Peach Cake

2 eggs
110 g sugar
50 ml sunflower oil
1 container fruit yogurt (peach flavor, 125 grams)
110 g flour
70 g whole wheat flour
600 g nectarine peaches
1/2 packet baking powder (8 grams)
to taste powdered sugar (for decoration)

What you need to prepare the Peach Cake

Mixer
Cake Pan

How to prepare the Peach Cake

Wash the peaches. Dice half and slice the others. I used nectarines without peeling them. You can choose to peel them and use another type of peach.
Beat the 2 eggs with the sugar using an electric mixer for 6-7 minutes until you have a light and fluffy mixture
Add the sunflower oil and a container of peach yogurt. Mix
Now add the white flour, whole wheat flour, and baking powder. Mix
Add the diced peaches to the batter and mix with a spatula to incorporate them into the batter
Pour the batter into a 20 cm (8-inch) diameter cake pan, preferably with a removable bottom, greased or lined with baking paper
Arrange the peach slices on the surface in concentric circles, letting them sink slightly into the batter. Bake the Peach Cake in a preheated static oven at 350°F for 35-40 minutes.
Always do the toothpick test to check the internal doneness of the cake. Let the cake cool before removing it from the pan onto a serving plate and decorate it as desired with some powdered sugar
See you tomorrow with a new recipe, hugs, Loredana