The poppy seed cake with peaches is a dessert you’ll fall in love with at first bite. A soft batter with poppy seeds, enriched with plenty of juicy peach pieces and topped with a crunchy, buttery crumble. An impressive dessert with a unique taste, a true tribute to summer.
And don’t worry, even if at first glance the preparation may seem lengthy, it really isn’t!
Also, poppy seeds pair perfectly with apricots, so if you don’t have peaches, feel free to substitute them with apricots, or even plums.
If you like peaches, try these recipes of mine:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 16 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients
- 2/3 cup flour
- 1/4 cup sugar
- 3 1/2 tbsp butter
- 2 pinches salt
- 1 cup flour
- 1 cup poppy seeds
- 2 tsp baking powder
- 2 pinches salt
- 4 eggs
- 3/4 cup sugar
- 3/4 cup vegetable oil
- 3 nectarines
- 3/4 cup raspberries
- as needed powdered sugar
Steps
To prepare the poppy seed cake with peaches, start by making the crumble. Place the sugar, flour, and cold butter cut into small pieces in a shallow dish and work it with your fingertips until you get a crumbly mixture. Place in the fridge.
Rinse the raspberries and set aside to drain. Wash and dry the peaches, remove the pit, and cut each into 8 wedges.
Preheat the oven to 350 degrees Fahrenheit (static) and line a baking pan (approximately 8 x 10 inches) with parchment paper.
Mix the flour with the poppy seeds, baking powder, and salt. Set aside.
Beat the eggs with the sugar until light and very fluffy. Then, slowly pour in the vegetable oil while continuing to beat with the mixer until it’s fully incorporated.
Add the flour and poppy seed mixture to the egg mixture and fold it in with a whisk from bottom to top.
Pour the batter into the pan and spread evenly.
Spread the peach wedges and raspberries over the entire surface, then distribute the crumble over the top and bake at 350 degrees Fahrenheit for about 45 minutes. Do the toothpick test.
Remove from the oven and let the poppy seed cake cool before dusting with powdered sugar and serving sliced.
