Peach Syrup Cake
By now I think it’s clear that I love tall and moist bundt cakes and pantry cakes, this Peach Syrup Cake is fantastic: super soft and delicious and slightly creamy because – due to the peaches soaked in the preserving liquid – at the end of baking, a delicious creamy coating forms on the surface..
This peach syrup cake can be prepared all year round (winter, autumn, spring, and summer) because it does not use fresh seasonal peaches, but canned syrup peaches, always available in any supermarket.
Perfect for preparing a healthy breakfast, tea, brunch, and also for the children’s snack, at my house, this soft cake is a hit.
I have made small changes to the original recipe: instead of 200 g of sugar and 50 g of brown sugar, I increased the amounts of brown sugar to make it slightly lighter.
Anyway, if you prefer, you can also make a whole grain version with whole grain flour and sugar.
If you love “Pantry Cakes” like me, those that grandmothers lovingly kept in the pantry for a homemade healthy breakfast or snack, look HERE on my Blog.
If you are looking for more fruit or apple cakes, click on my Special: “Desserts with APPLES and/or FRUIT”
If you are looking for proven recipes with guaranteed success (sweet or savory), click on the Special: “My TOP recipes”.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- 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 Peach Syrup Cake
- 2 1/4 cups all-purpose flour (I use Caputo pastry)
- 7 oz Butter (high quality, at room temperature)
- 3 Eggs
- 4/5 cup Sugar
- 4/5 cup Brown sugar
- 2/3 cup 2% Greek yogurt (or fat-free)
- 1/2 cup Almond flour
- 1.1 lbs peaches, canned (drained, my jar was 800 g)
- 2 1/4 tsp Baking powder
- 1 oz Marsala (dry, or Rum)
- 1 Lemon zest
- 2 1/4 tsp Vanilla extract
- 1 pinch Salt
- to taste Vanilla powdered sugar
- 1 tbsp peach syrup (from the peaches preserving liquid)
- 3 tbsps Almonds (slivered, for decoration, optional)
Tools
- Sieve
- Mixer electric Bosch, 450 W, 5 Speeds and Turbo
- Immersion Blender Braun, 1000 W power
- Springform Pan non-stick, 8-inch diameter
- Parchment paper
Preparation of the Peach Syrup Cake
Sift the flour and baking powder.
Take the butter out of the fridge at least an hour before making the cake, it should be soft.
Chop the almonds with the immersion blender and turn them into flour (or buy almond flour).
Drain the peaches from the preserving liquid (BUT keep a tablespoon to add to the batter).
Whip the butter with the two types of sugar with an electric whisk (or the planetary mixer leaf whisk) for about 8-10 minutes until the mixture becomes creamy.
Add the vanilla and grated lemon zest.
At low speed, add one egg at a time, adding the next only when the previous one is well absorbed.
Add the liqueur, I used dry Marsala, in my opinion, it is a perfect match with peaches.
Add the sifted flour and baking powder to the mixture in 3 parts, alternating with the yogurt.
Add the chopped almonds (or the purchased almond flour) and mix the batter.
Pour the mixture into an 8-inch diameter springform pan lined with parchment paper.
Arrange the peach slices in a sunburst pattern, pressing them slightly into the batter.
Spread slivered almonds on top (optional, I did not use them).
Bake at 320°F for about 1 hour until the top is golden brown (depending on your oven).
Let it 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 Advice !!!
To weigh the ingredients, I use this handy digital kitchen scale, with a large removable bowl, tare function, and built-in timer, available on Amazon at a great price.
I quickly prepared this cake with the excellent Bosch electric mixer 450 W, 5 Speeds and Turbo.
To chop the almonds, I used the handy mini chopper accessory of my Braun MultiQuick 7 Minipimer, which you can purchase at a special price by clicking HERE
Read my review for GialloZafferano on the Minipimer “Braun MQ9045 MultiQuick 9”.
