The peach and amaretti bundt cake I propose today is a soft and fragrant cake, perfect for a healthy and genuine breakfast or snack. I love the combination of amaretti with peaches; I find it the equivalent of apples and cinnamon. They are ingredients that pair wonderfully and it’s a shame to separate them. This bundt cake is prepared with a Versilia oven, but if you don’t have one, no worries! You can also make it in a traditional oven, and I will explain how in the article.
Other recipes with peaches:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 10/12 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Peach Bundt Cake
- 2 cups cups all-purpose flour
- cup sugar
- 3 eggs (medium)
- 5 tbsps tbsps butter
- cup plain yogurt
- 1.75 oz oz blanched almonds
- 1.75 oz oz amaretti cookies
- 2 nectarines
- 1 pinch salt
- 1 packet baking powder
- powdered sugar (for dusting)
Tools
I prepared the batter for this peach bundt cake with a Thermomix, but you can use any other mixer or just electric beaters.
- 1 Small Bowl
- Mixer (I used Thermomix)
- Versilia Oven diameter 9.5/10 inches
Preparation of the Peach Bundt Cake
Melt the butter in a double boiler or microwave, set it aside and let it cool.
Wash the peaches, peel them, and slice them. Set aside.
Place the almonds and sugar in a mixer bowl and finely grind them (with Thermomix 10 sec. speed 6).
Then add the whole eggs and mix well (10 sec. speed 4). If using electric beaters, transfer the almond and sugar mixture to a bowl before adding the eggs.
Add the previously crushed amaretti, a pinch of salt, and the melted and now cooled butter and mix (20 sec. speed 5).
Then also add the yogurt (10 sec. speed 4).
Finally, add the flour and baking powder and mix everything well (1 min. speed 5/6 with spatula inserted in the hole). If not using Thermomix, sift the flour and baking powder through a fine-mesh sieve.
Pour the batter into a previously buttered and floured Versilia oven with a diameter of 9.5/10 inches, or a cake pan of the same size, and place the peach slices on the surface. If you wish to purchase this oven, you can find it online by clicking HERE.
Close the oven with the lid.
Place the flame spreader on the medium stove and heat it for a couple of minutes before putting the oven on it (do this first so as not to lose time).
Cook for the first 3 minutes with a rather high flame, then lower to the minimum and continue cooking for another 45 minutes without EVER opening the oven lid.
Once cooked, and before removing the lid, poke a long skewer through one of the holes in the lid to check if the peach bundt cake is done. If the skewer comes out perfectly dry, the cake is ready. (If upon opening the oven you notice that the cake is still pale, put the lid back on and continue cooking for a few more minutes).
If you do not have the oven, bake the peach bundt cake in a preheated static oven at 350°F for 45/50 minutes. Always do the skewer test.
Let the peach bundt cake cool inside the oven (or cake pan), then overturn it onto the lid and transfer it to the serving plate.
Dust with powdered sugar when it is completely cool. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to always be updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE), and also on Tik Tok (@zenzero_limone). Thank you ♥!
