Cake with Peaches in Syrup
I think it’s clear by now that I adore tall, moist bundt-type cakes and pantry cakes. This Cake with Peaches in Syrup is fantastic: very soft and indulgent and slightly creamy because – due to the peaches soaked in their preserving liquid – at the end of baking a delicious little cream forms on the surface.
This cake with peaches in syrup can be prepared all year round (winter, autumn, spring and summer) because it uses canned peaches in syrup, always available at the supermarket throughout the year.
Perfect to prepare for a healthy homemade breakfast, tea, a brunch, and also for the children’s snack—at my house this soft cake disappears fast.
I made small changes to the original recipe: instead of 200 g of sugar and 50 g of brown sugar, I increased the amount of brown sugar to make it slightly lighter.
If you prefer, you can also make the whole wheat version: with whole wheat flour and whole cane sugar.
If, like me, you love “pantry cakes”, the ones grandmothers kept with such care in the cupboard for a healthy homemade breakfast or a snack, look HERE on my Blog.
If you’re looking for other fruit cakes or apple cakes, click on my Special: “Desserts with APPLES and/or FRUIT“
If you’re looking for tested, fail-safe recipes (sweet or savory) click on the Special: “My TOP recipes“.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 1 Hour
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
- Energy 759.85 (Kcal)
- Carbohydrates 93.20 (g) of which sugars 57.84 (g)
- Proteins 13.77 (g)
- Fat 38.61 (g) of which saturated 18.66 (g)of which unsaturated 14.78 (g)
- Fibers 4.26 (g)
- Sodium 113.74 (mg)
Indicative values for a portion of 80 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 Cake with Peaches in Syrup
- 2 1/4 cups all-purpose flour (I used Caputo pastry flour)
- 7 oz unsalted butter (good quality, softened to room temperature (about 7/8 cup — 14 tbsp — roughly 1 3/4 sticks))
- 3 eggs
- 5/8 cup granulated sugar
- 5/8 cup brown sugar
- 2/3 cup Greek yogurt (2% fat) (or even nonfat)
- 1/2 cup almond flour
- 18 oz peaches in syrup (drained weight; my jar was 28 oz (800 g))
- 1 3/4 tsp baking powder
- 2 tbsp Marsala wine (dry, or use rum)
- 1 zest of 1 lemon
- 1 3/4 tsp vanilla extract
- 1 pinch salt
- as needed vanilla powdered sugar
- 1 tbsp peach juice (from the peaches' preserving liquid)
- 3 tbsp sliced almonds (for decorating, optional)
Tools
- Sieve
- Electric mixer Bosch electric, 450 W, 5 Speeds and Turbo
- Immersion blender Braun, 1000 W power
- Parchment paper
- Springform pan non-stick, 8 in diameter
Preparation of the Cake with Peaches in Syrup
Sift the flour and the baking powder.
Take the butter out of the fridge at least one hour before preparing the cake so it becomes soft and spreadable.
Chop the almonds with the immersion blender and reduce them to a flour (or buy almond flour).
Drain the peaches from their preserving liquid (BUT keep one tablespoon of the liquid to add to the batter).
Using the electric beaters (or the paddle attachment of a stand mixer), beat the softened butter with both sugars for about 8-10 minutes, until the mixture becomes creamy.
Add the vanilla and the grated lemon zest.
With the beaters on low speed add one egg at a time, adding the next only when the previous one is fully incorporated.
Add the liquor; I used dry Marsala, which I think pairs perfectly with peaches.
Add the flour and sifted baking powder to the mixture in three additions, alternating with the yogurt.
Add the chopped almonds (or the purchased almond flour) and mix the batter.
Pour the batter into an 8 in springform pan lined with parchment paper.
Arrange the peach slices in a fan pattern, pressing them slightly into the batter.
Scatter the sliced almonds on top (optional, I didn’t use them).
Bake at 320°F for about 1 hour until the surface is golden (time may vary depending on your oven).
Let cool and transfer the cake to a serving plate by lifting it with the parchment paper.
Dust with vanilla powdered sugar.
Notes and Tips
The recipe is by Melissa The Italian Baker.
Shopping Tips!!!
To weigh ingredients I use this practical digital kitchen scale, with a large removable bowl, tare function and built-in timer.
I quickly prepared this cake with the excellent Bosch electric hand mixer, a powerful 450 W, 5 Speeds and Turbo.
To chop the almonds I used the handy mini chopper accessory of my Braun MultiQuick 7.
Read my review for GialloZafferano on the immersion blender “Braun MQ9045 MultiQuick 9“.
You can purchase all the items I recommend above on Amazon at a great price by clicking directly on the relevant links.
