Peaches in Syrup Cake
By now you probably know I love ; this Peaches in Syrup Cake is fantastic: very soft and indulgent and slightly creamy because — thanks to the peaches moistened by the preserving liquid — a delicious little creaminess forms on the surface at the end of baking.
This peaches in syrup cake can be made all year round (winter, autumn, spring and summer) because it uses canned peaches in syrup, available in any supermarket, rather than fresh seasonal peaches.
Perfect to prepare for a wholesome breakfast, tea, brunch, and also for the kids’ snack; in my house this soft cake disappears fast.
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 and reduced the white sugar to make it a little lighter.
If you prefer, you can also make a whole wheat version using whole wheat flour and whole cane sugar.
If you, like me, love “pantry cakes”—the kind grandmothers used to keep in the cupboard for a homemade wholesome breakfast or snack—look HERE on my blog.
If you’re looking for other fruit cakes or apple cakes, click my Special: “Desserts with APPLES and/or FRUIT”.
If you are searching for tried-and-true recipes that are sure to succeed (sweet or savory), click the Special: “My TOP Recipes”.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- 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 Peaches in Syrup Cake
- 2 1/4 cups all-purpose flour (00 type preferred) (I use Caputo pastry flour)
- 7 oz butter (good quality, softened)
- 3 eggs
- 5/8 cup granulated sugar
- 5/8 cup brown sugar
- 2/3 cup Greek yogurt 2% fat (or 0% if you prefer)
- 1/2 cup almond flour
- 3 1/3 cups peaches, canned in syrup (drained weight; my jar was about 28 oz (800 g total))
- 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 juice (from the preserving liquid of the peaches)
- 3 tbsp almonds (sliced, 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 in diameter
- Parchment paper
Preparation of the Peaches in Syrup Cake
Sift the flour and the baking powder.
Take the butter out of the fridge at least one hour before making 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 the preserving liquid (BUT keep one tablespoon of it to add to the batter).
Beat the butter with both sugars using electric beaters (or the paddle of a stand mixer) 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 is fully incorporated.
Add the liquor: I used dry Marsala, which I find is a perfect match with peaches.
Add the flour and sifted baking powder to the mixture in three additions, alternating with the yogurt.
Fold in the chopped almonds (or the purchased almond flour) and mix the batter.
Pour the batter into a 8-inch springform pan lined with parchment paper.
Arrange the peach slices in a rosette pattern, pressing them slightly into the batter.
Scatter the sliced almonds on top of the batter (optional, I didn’t use them).
Bake at 320°F for about 1 hour until the surface is golden (times 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 handy digital kitchen scale, with a large removable bowl, tare function and built-in timer; you can find it on Amazon at a great price.
I quickly prepared this cake using the excellent Bosch 450 W electric mixer, 5 speeds and Turbo.
To chop the almonds I used the handy mini chopper accessory of my Braun MultiQuick 7, which you can buy at a special price by clicking HERE.
Read my review for GialloZafferano on the Braun immersion blender “Braun MQ9045 MultiQuick 9“.
