Today I wanted to prepare this dessert, the Soft Peach Cake. It’s a healthy, fragrant, and very soft cake, perfect for breakfast and snack time for the whole family.
A delicate and fragrant dessert rich in seasonal fruit. Ready in no time, in fact, I made it very early this morning, I had this idea in my head and now here it is ready.
A soft batter enriched with yogurt and vegetable oil that makes it light and into which chunks of fruit are added.
For the preparation of this typically summer dessert, I used nectarines that I had at home.
You can replace them with the variety you prefer, whether white peaches, yellow peaches, clingstone peaches, or even canned peaches if you want to make it out of season. In this regard, to prepare this cake, choose perfectly ripe fruits that will give sweetness and flavor.
I must say we had a splendid breakfast, delicate, fragrant, and soft.
My husband woke up to the pleasant aroma that spread throughout the house, reaching the bedroom.
He rushed to the kitchen just in time to make a cappuccino and down went slice after slice, he ate two nice slices.
If you feel like preparing a cake to dip into milk instead of snacks or croissants, this is the recipe for you.
Perfect not only for breakfast and snacks but also as a dessert at the end of a meal, for a light and tasty note that will make you appreciate the entire menu even more.
Also great as the perfect solution for a dessert to maybe bring to the park, for a healthy snack with friends.
A delight!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 10/12
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 21.77 (Kcal)
- Carbohydrates 3.02 (g) of which sugars 1.48 (g)
- Proteins 0.51 (g)
- Fat 0.94 (g) of which saturated 0.24 (g)of which unsaturated 0.65 (g)
- Fibers 0.07 (g)
- Sodium 9.99 (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 Soft Peach Cake
- 3 eggs (room temperature)
- 5/8 cup sugar (or stevia or erythritol weight in the FAQs section)
- 3 yellow peaches
- 1/4 cup vegetable oil
- 1 1/3 tbsp lemon (juice)
- lemon (grated peel)
- 1 1/2 cup all-purpose flour
- 2 1/2 tbsp cornstarch
- 1/2 cup Greek yogurt (or plain)
- 1 packet baking powder
- salt (1 pinch)
- as needed butter (to grease the pan)
- as needed all-purpose flour (to dust)
Tools
- Kitchen Scales
- Stand Mixer
- Sifter
- Cake Pan
- Spatula
Steps for the Soft Peach Cake
Start by greasing and flouring a 9 to 9.5-inch bundt cake pan.
Preheat the oven to 350°F.
Meanwhile…
Place the whole eggs in the bowl (the eggs should be at room temperature).
Add the sugar and a pinch of salt.
Start the electric mixer and whip the mixture.
I used the stand mixer, electric beaters are also fine.
The mixture should be fluffy and soft.
(To achieve this result, the beaters should run for 5/6 minutes.)
Gradually add the oil, then the yogurt, grated peel, and lemon juice. At this point, use the spatula and do not deflate the mixture.
Finally, add the sifted powders and baking powder, continuing to mix well with a spatula from bottom to top gently.
Add 1 small-diced peach.
Pour the obtained mixture into the previously buttered and floured pan.
Peel the peaches, cut them into wedges, and place them on the cake’s surface.(Tips: this cake is also good with canned peaches, obviously drained and dried).
Sprinkle the entire surface with brown sugar.
Bake the Cake with peaches in a preheated oven at 350°F for about 40/45 minutes.
Before taking the cake out of the oven, always do the toothpick test.
Let the cake with peaches cool slightly, then remove it from the pan, place it on a serving plate, and sprinkle it with powdered sugar.
Cut the cake into slices and serve!
Enjoy your meal.
Tips
My advice is to store it in a freezer bag in the pantry or in a special container to keep it good for 4/5 days.
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FAQ (Questions and Answers)
Do I have to use peaches?
Of course not, you can use apricots, pineapple, strawberries, apples, plums, cherries, pears, etc.
Can I substitute oil with butter?
Yes, instead of oil use 6 tbsp of butter.
Can I use stevia or erythritol?
If you use erythritol, you need 135 grams, whereas if you use stevia, 40 grams.
Can I use gluten-free flour?
Use rice flour in equal weight as in the recipe.
