A soft and light peach cake, easy and very fragrant, perfect for the summer!
If you also love simple but fragrant desserts, you absolutely have to try my soft peach cake. It’s butter-free, easy to prepare, and stays soft for days. I often make it on summer afternoons when I want something good but don’t want to have the oven on for too long.
All you need is a bowl, a 9-inch cake pan, and some nicely ripe peaches… and the aroma wafting through the house will make your mouth water!
See you soon, Susy
I’ll also leave you the recipe for:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 250.85 (Kcal)
- Carbohydrates 35.27 (g) of which sugars 9.98 (g)
- Proteins 7.01 (g)
- Fat 10.04 (g) of which saturated 0.77 (g)of which unsaturated 1.19 (g)
- Fibers 1.71 (g)
- Sodium 25.01 (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 soft and light peach cake
- 3 eggs
- 1/4 cup sugar
- 3/4 cup heavy whipping cream (or plain yogurt)
- 1 lemon zest (grated)
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- 3 nectarines
Tools You’ll Need for the Peach Cake
- Pan 9-inch
- Electric whisk
- Bowl
Preparing the Soft and Light Peach Cake
Preheat the oven to 350°F (static).
Start by whisking the eggs with the sugar until you get a light and fluffy mixture.
Gradually add the vegetable oil and then the cream (or yogurt), while continuing to mix.Add the grated lemon zest and incorporate the sifted flour with the baking powder.
Pour the batter into a previously buttered and floured pan.
Slice the peaches and arrange them in a circular pattern on top of the batter.
Bake at 350°F (static oven) for about 40-45 minutes. Always do the toothpick test!
Once cooled, dust with powdered sugar.
Storage and Tips
You can substitute the cream with plain yogurt for an even lighter version.
If you don’t have fresh peaches, canned ones (well-drained) work great too.
Add sliced almonds on top for a crunchy touch.
Store under a cake dome for 2 days at room temperature, or in the fridge during hot months: it will be even better served cold!
FAQs
Can I use canned peaches?
Yes, just make sure to dry them well before placing them on the batter.
Is it suitable for children?
Of course! It’s a simple and wholesome dessert, perfect for the whole family.
Can it be frozen?
Yes, already sliced. Just let it thaw at room temperature before serving.
