Peach and Condensed Milk Bundt Cake
This is a special summer bundt cake: it creates a delicious creamy topping and can be prepared in just 5 minutes.
Easy and quick summer recipe to make a fresh peach cake in a few minutes, ideal for breakfast or snack.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 25 oz yellow peaches (17.5 oz pitted)
- 395 g condensed milk (1 can)
- 3 eggs (whole)
- 1 cup granulated sugar
- 2 cup all-purpose flour (sifted, I use Caputo pastry flour)
- 0.5 cup sunflower oil (I use high oleic sunflower oil)
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 packet baking powder
- 1 tsp fine salt
- as needed butter (for the mold)
Tools
- Bowls set of Guzzini bowls in various colors
- Cutting Board with two side trays, also oven-safe
- Whisk stainless steel
- Bundt Cake Mold 8.5 in diameter
Steps
Wash the peaches well, remove the pit and skin, and cut each into 4 wedges.
Generously butter a 8.5-inch diameter bundt mold and place the peach wedges inside.
Pour all the condensed milk over the peaches.
Take a bowl and, with a hand whisk, beat the 3 whole eggs well with the sugar and oil for 2 minutes, then add, continuing to beat, the whole milk, 1 tsp of salt, and the vanilla extract, and finally the flour sifted with the baking powder. Mix the batter well (about 5 minutes in total).
Pour the prepared mixture into the mold, over the condensed milk, and bake at 350°F in a preheated oven for about 50 minutes.Then, remove the cake from the oven and turn it out onto a serving plate after 3 minutes.
Serve the cake when it’s cold; you’ll see that a nice creamy topping has formed on the surface thanks to the condensed milk.
In fact, I store it in the refrigerator because in the summertime, I like to enjoy fruit cakes nice and chilled.
Notes and Tips
You can easily prepare this cake in all seasons, using canned peaches.
This peach cake stays soft for about 3 days if stored at room temperature wrapped in aluminum.
It is possible to replace peaches with other fresh fruit such as apricots, apples, pears, strawberries, etc.
Shopping Tips !!!
To weigh the ingredients, I use this practical digital kitchen scale, with a large removable bowl, tare function, and built-in timer.
For slicing various foods, I always use this convenient cutting board with side trays (one for sliced food, the other for scraps).
Ideal for the kitchen, this set of bowls in various sizes and colors.
You can purchase all these items I recommend above, on Amazon, at a great price, just click directly on the relevant links.
FAQ (Questions and Answers)
Nutritional properties of high oleic sunflower oil?
When recipes call for sunflower oil among the ingredients, I exclusively use high oleic sunflower oil, which – unlike all other sunflower, peanut, rapeseed oils, etc. – does NOT contain polyunsaturated fats, which are very harmful and inflame our bodies and are also largely found in industrial products (snacks, crackers, etc.).
Oleic acid is a monounsaturated fatty acid with various interesting characteristics: it is useful for providing the body with those precious substances known as omega-3 and omega-6 and for reducing “bad” cholesterol in the blood.
High oleic sunflower oil also boasts antibacterial, anti-inflammatory, and anti-tumor properties.
It’s also excellent for frying, as it has a high smoke point.
