Peach cake for breakfast is the idea I came up with to use up the excess peaches I had bought, but it became one of my favorites alongside the pineapple upside-down cake. It is a soft, moist, and tasty cake that goes well with breakfast drinks, simple coffee, tea, but can also be enjoyed on its own thanks to its texture.
During the summer season, we find this fruit fresh, ripe, and very sweet. Using peaches in desserts will also be appreciated by your children. If you like fruit cakes, I’ll also leave you these recipes
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 380.66 (Kcal)
- Carbohydrates 53.14 (g) of which sugars 28.25 (g)
- Proteins 6.62 (g)
- Fat 17.18 (g) of which saturated 3.03 (g)of which unsaturated 13.43 (g)
- Fibers 1.57 (g)
- Sodium 23.03 (mg)
Indicative values for a portion of 140 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
- 14 oz peaches
- 2 tablespoons brown sugar
- 1/2 lemon (the squeezed juice)
- 3 eggs
- 1 cup brown sugar
- 3/4 cup vegetable oil
- 2/3 cup milk
- 2 3/4 cups all-purpose flour
- 1 packet baking powder
- as needed powdered sugar (for serving)
Tools
To prepare the peach cake, you will definitely need a bowl to season the peaches, a stand mixer or electric mixer to mix, and a 9.5-inch diameter pan preferably with a springform.
- 1 Bowl
- 1 Stand Mixer Howork
- 1 Springform Pan
Steps
The first step is to peel and slice the peaches into a bowl, cover them with two tablespoons of brown sugar and the juice of 1/2 lemon. Stir the peaches and let them marinate for about 10′.
You can prepare the batter starting with the eggs beaten in the stand mixer with the sugar, when they are whitened, add oil, milk, the previously seasoned peach juice, flour, and finally baking powder.
Put the obtained batter in a 9.5-inch diameter pan previously oiled, arrange all the peaches on the cake surface (they will sink into the cake during baking). Finally, sprinkle the surface with 1 tablespoon of brown sugar.
Bake the cake in a preheated oven at 356°F for about 40′, always do the toothpick test. Let it cool and serve it with some powdered sugar.
NOTES
The cake is soft, moist, and fragrant and remains so for 2 or 3 days if kept covered.
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