Peach Syrup Cake
By now I think it’s clear that I adore tall, moist bundt-style cakes and pantry cakes. This Peach Syrup Cake is fantastic: very soft and indulgent and slightly creamy because – thanks to the peaches soaked in their preserving liquid – by the end of baking a delicious little cream forms on the surface.
This peach syrup cake can be made all year round (winter, autumn, spring and summer) because it does not use fresh seasonal peaches but canned peaches in syrup, which are always available at the supermarket throughout the year.
Ideal to prepare for a healthy breakfast, tea, brunch, and also for the children’s snack. At my house this soft cake disappears quickly.
I made a few small changes to the original recipe: instead of 200 g of sugar and 50 g of brown sugar, I increased the brown sugar to make it slightly lighter.
If you prefer, you can also make a whole wheat version: using whole wheat flour and whole cane sugar.
If, like me, you love “pantry cakes”, the ones grandmothers used to keep lovingly in the cupboard for a home-cooked healthy breakfast or snack, look HERE on my Blog.
If you are looking for other fruit cakes or apple recipes, click on my Special: “Desserts with APPLES and/or FRUIT“
If you are looking for tried-and-true recipes (sweet or savory) click on the Special: “My TOP Recipes“.
You may also be interested in:
- Easy Meringue Roll with Cream and Berries. Yes, meringue can be rolled too.
- Cake with Mascarpone Mousse and Fresh Fruit
- Summer Chiffon Cake with Fruit and Rum. A must-try recipe.
- Creamy Strawberry and Ricotta Fondant. Very easy recipe.
- Cinnamon Pavlova with Maple Syrup, Walnut Praline and Fresh Fruit
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 1 Hour
- Portions: 6 Servings
- 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 Peach Syrup Cake
- 2 1/4 cups all-purpose flour (I use Caputo pastry flour)
- 7 oz butter (good quality, at room temperature (about 14 tbsp — roughly 7/8 cup))
- 3 Eggs
- 10 tbsp granulated sugar
- 10 tbsp brown sugar
- 2/3 cup Greek yogurt (2% fat) (or even 0% fat)
- 1/2 cup almond flour
- 3 1/2 cups peaches in syrup (net of liquid; my jar was about 28 oz (800 g))
- 1 3/4 tsp baking powder
- 2 tbsp Marsala (dry, or use rum)
- 1 lemon zest
- 1 1/2 tsp vanilla extract
- 1 pinch salt
- to taste vanilla powdered sugar
- 1 tbsp peach syrup (from the peaches' preserving liquid)
- 3 tbsp slivered almonds (for decorating, optional)
Tools
- Sieve
- Hand mixer electric Bosch, 450 W, 5 speeds and Turbo
- Immersion blender Braun, 1000 W power
- Parchment paper
- Springform pan non-stick, 8 in diameter
Preparation of the Peach Syrup Cake
Sift the flour and the baking powder.
Take the butter out of the fridge at least one hour before preparing the cake; it should be soft and spreadable.
Chop the almonds with the mini chopper and reduce them to a flour (or buy almond flour).
Drain the peaches from the preserving liquid (BUT keep one tablespoon of the liquid to add to the batter).
Using electric beaters (or the paddle attachment of a stand mixer), beat the softened butter with the two kinds of sugar for about 8-10 minutes, until the mixture becomes creamy.
Add the vanilla and the grated lemon zest.
With the mixers on 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, which I think pairs perfectly with peaches.
Add the flour and the 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 rosette, pressing them slightly into the batter.
Scatter the slivered almonds on top of the batter (optional; I did not use them).
Bake at 320°F for about 1 hour until the surface is golden (this depends 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 (450 W, 5 speeds and Turbo).
To chop the almonds I used the very handy mini chopper attachment of my Braun MultiQuick 7 mini chopper.
Read my review for GialloZafferano on the immersion blender “Braun MQ9045 MultiQuick 9“.
You can buy all the items I recommend above on Amazon at a great price by clicking directly on the respective links.
