Peach and Jam Cake a soft, fluffy, and delicious dessert. How good are Fruit Cakes! Moist, fluffy, fragrant, and always different simply by changing the fruit according to the seasons. Today I want to tell you the recipe for a soft and irresistible Peach Cake. A very soft cake with lots of pieces and slices of sweet peaches, and I also added many teaspoons of peach jam for a special result. A Soft Peach Cake moist and fragrant that immediately won over my small family. The addition of peach jam is that extra touch that made my Peach Dessert absolutely irresistible. And by replacing the peaches with other fruits, you can always make a different cake. Have I already convinced you to try it? Let’s run into the kitchen and prepare the Soft Cake with Peaches together.

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: For a rectangular tray of 8.7 x 11 inches
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer

212.22 Kcal

calories per serving

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Energy 212.22 (Kcal)
Carbohydrates 40.25 (g) of which sugars 23.79 (g)
Proteins 4.19 (g)
Fat 4.33 (g) of which saturated 2.56 (g)of which unsaturated 1.65 (g)
Fibers 1.32 (g)
Sodium 29.74 (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
3/4 cup sugar
1.5 lbs peaches
1.5 cups all-purpose flour
3.5 tbsp butter (melted)
1 container plain yogurt (or peach flavored)
1/2 packet baking powder (8 grams)
as needed powdered sugar (for decoration)
8.8 oz peach jam

What You Need to Prepare the Peach Cake

Mixer
Tray
Spatula

How to Make the Peach and Jam Cake

Wash the peaches, peel them, and cut half into cubes and the others into slices. I used yellow peaches, but nectarines or percoche are also great. Beat the two whole eggs with the sugar for about 8 minutes with an electric mixer until you get a light and fluffy mixture.
Add the melted butter and a container of plain or peach yogurt to the beaten eggs. Mix. Continue preparing the cake by adding sifted flour and baking powder, mix.
Preheat the oven to 356°F. Add the cubed peaches to the batter and simply mix them in with a spatula. Line a rectangular tray with parchment paper, mine measures 8.7 x 11 inches.
Pour the mixture into the tray, leveling it with the spatula. Arrange the peach slices on the surface, letting them sink slightly into the batter. With a teaspoon, distribute the peach jam on the surface in little mounds that will sink into the batter during baking.
Bake the Soft Peach Cake in the preheated static oven for 35-40 minutes. Always do the “toothpick test” to check the internal cooking of the cake. Let it cool before transferring it to a tray and decorate it as desired with some powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana