Grandma’s peach cake is a dessert full of memories, a tribute to homemade tradition that I created while respecting the family recipe. It was one of the Sunday desserts along with the trifle and Bolognese pinza, prepared the day before and served after Sunday lunch, accompanied by a spoonful of fresh whipped cream. In the following days, it was served for breakfast and snacks, and I assure you it was gone in no time!
The recipe is very easy and features a tall and soft base topped with a generous layer of peaches diced and gently caramelized with butter, sugar, and lemon.
Each slice holds a perfect balance between the soft and light base and the rich layer of aromatic and juicy peaches.
Grandma’s peach cake represents a classic of homemade pastry inspired by the genuineness of recipes from the past. The original version was with pineapple, but over time my family modified it and made it with other fruits according to what the season offered.
If you don’t want to use butter, you can replace it with seed oil; I’ll leave the quantities in the ingredient description.
Try the other peach recipes as well:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Cooktop, Electric oven
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 236.15 (Kcal)
- Carbohydrates 36.97 (g) of which sugars 20.75 (g)
- Proteins 4.42 (g)
- Fat 8.90 (g) of which saturated 2.25 (g)of which unsaturated 6.13 (g)
- Fibers 1.32 (g)
- Sodium 19.65 (mg)
Indicative values for a portion of 100 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
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/3 cup peanut oil
- 1/2 cup plain yogurt
- 2 eggs (medium)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- lemon zest (grated, used the zest of a small lemon)
- 3 nectarines (large, firm, and sweet, 600 g)
- 1 tbsp butter
- 2 tbsps brown sugar
- 1 oz lemon juice
- 1 teaspoon vanilla extract (or 2 tablespoons of rum)
Tools
- 1 Pan
- 1 Cutting board
- 2 Bowls
- 1 Cake pan springform 9 inches in diameter
- 1 Hand whisk
Procedure
Wash and dry the peaches, cut them first into 3/4 inch slices and then into pieces; put them in the pan with the butter, brown sugar, lemon juice, and vanilla.
Cook them over medium heat for a few minutes, stirring often; they should remain firm and should not have excess liquid. Turn off the stove and let them cool while you prepare the cake base.
Put the sugar in a medium bowl, add the eggs and mix well with a whisk; then add the yogurt, oil, vanilla, and lemon zest, incorporating everything.
In a large bowl, sift the flour with the baking powder and set aside.
Pour the liquid ingredients into the bowl with the solid ingredients; quickly mix the batter with the whisk to obtain a smooth mixture.
Line the base of the cake pan with a sheet of parchment paper and trim the excess.
Butter the inside edge and flour it.
Drain the peaches from the cooking liquid (if you used firm peaches, about two tablespoons will remain), pour them into the bottom of the cake pan, and distribute them well.
Pour the batter over the peaches and level it with the back of a spoon.
Bake the cake in a preheated static oven at 350°F for about 45 minutes.
Perform the toothpick test to check the cooking; if necessary, extend it for a few more minutes.
If the cake’s surface tends to darken too much, cover it with a sheet of aluminum foil.Remove the pan from the oven, let the cake cool for 15 minutes, then flip it onto a serving plate and gently remove the parchment paper.
The grandma’s peach cake is ready; let it cool completely and serve. It’s excellent with a scoop of vanilla ice cream or a spoonful of whipped cream.
Advice
The grandma’s peach cake keeps at room temperature for two or three days, in the appropriate cake box.
If the outside temperature is high, I recommend storing it in the fridge and keeping it at room temperature for 30 minutes before serving.
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