I have gotten into the habit of having homemade sweets for breakfast, and I can’t go a day without baking. Here’s the recipe for the cake, prepared the night before.
The cake with peach jam is the classic pantry cake that smells like home, very soft and delicious, a fluffy dough, thanks also to the addition of yogurt and a layer of peach jam baked right in.
The cake is perfect for starting the day with the right amount of energy, great for family breakfast and also for children’s snack.
The recipe is simple, with just a few ingredients and a heart filled with this jam, which can also be replaced according to your tastes: jams of other flavors, Nutella, custard, or pieces of fresh fruit.
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- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Cake with Peach Jam
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup plain yogurt
- 3 eggs (large)
- 5 tbsp butter
- 1 packet baking powder
- 1 lemon zest (grated)
- 6 tbsps peach jam
- to taste powdered sugar
Tools
- Food Processor
- Pan 9-inch diameter
- Oven
Preparation for the Cake with Peach Jam
I prepared the dough by adding the ingredients into the mixer, but the same process can be done with another robot or in a bowl with a hand whisk.
Here are the steps to follow with a whisk by hand.Start by whisking the eggs with the sugar, speed 3-4 for 20 seconds, add the grated lemon, the yogurt, then the softened butter, leaving some to grease the mold, another 20 seconds at speed 4, always mixing with a whisk add the sifted flour and finally the baking powder, blending it well into the mixture, which must be lump-free, with the mixer 40 seconds increasing the speed from 4 to 6.
Meanwhile, turn on the oven, it should be a bit warm (320°F) before inserting the cake.
Pour half the batter into a mold, already buttered and floured, put dollops of jam or marmalade in the center, cover with the remaining batter, add and spread some more jam on the surface and then transfer to the oven.
Bake the cake in a convection oven at 355°F for about 25-30 minutes, or in a static oven for 35-40 minutes.
The minutes also depend on the power of your oven.
Do the toothpick test, avoiding the jam, if it comes out dry take it out, otherwise extend the cooking, covering the surface with aluminum foil.The cooking time also depends on the power of your oven.
After baking, let the cake cool down then transfer it to a serving plate, and serve it with a dusting of powdered sugar.For other sweet recipes
click here!
Tips and Variations
For the cake, you can use the filling you like best, whether it’s jam, marmalade, or creams.
The cake stays moist and soft for about 3 days when kept under a glass dome.
NOTES
Questions and Answers
Can I add fruit pieces?
Yes, you can add fresh or canned peach pieces both in the center and on the surface.
