The peach cake is a soft cake, without butter, made with vegetable oil and plenty of fruit pureed into the batter. I used organic peaches with the skin on—you can see darker flecks in the batter, but the flavor is delicate and light.

Perfect for breakfast or an afternoon snack, and even better the next day.

I also have a free WhatsApp channel with one sweet and one savory recipe every day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F

PEACH CAKE – butter-free
The kitchen of ASI

Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 15 Minutes
Cooking time: 40 Minutes
Portions: 8/9 servings
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer

Ingredients – PEACH CAKE RECIPE, easy and butter-free

2 2/3 cups peaches
7 tbsp vegetable oil (I used corn oil)
3 Eggs
1 1/3 cups Granulated sugar
2 1/2 cups Flour
1 packet baking powder
as needed Powdered sugar

Tools for the SUPER SOFT PEACH CAKE RECIPE

#ADV

Planetaria

Preparation

Wash the peaches, remove the pit and puree them in a blender until you have a smooth, thick puree, then set aside.
Beat the eggs with the sugar for a long time using a stand mixer or electric beaters to obtain a light, airy, pale and fluffy mixture.
Add the vegetable oil in a thin stream while mixing at the lowest speed.
Now add the pureed peaches for the PEACH CAKE and mix well to combine.
Sift the flour with the baking powder and add them in several additions to the previously beaten and fluffy batter.
Pour the batter into a pan (22 cm / 8 2/3 in) lined with damp, wrung-out parchment paper, level it well and bake at 356°F for about 45 minutes or according to your oven’s characteristics.
Allow to cool, then remove from the oven and unmold the CAKE WITH PUREED PEACHES.
Dust generously with powdered sugar and serve… Enjoy!
Annalisa