Peach cake recipe

Peach Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful dessert that showcases the juicy sweetness of peaches? Look no further than this mouthwatering peach cake recipe. With its light and fluffy texture, this cake is infused with the irresistible flavors of fresh peaches. Topped with a luscious glaze, it's the perfect treat to enjoy during summer gatherings or any time you're craving a fruity indulgence.

Keywords: peach cake, dessert, fresh peaches, glaze, summer.

Peach cake recipe details

Peach cake recipe, recipe Rating: 4.4
Number of votes:96 

Ingredients

1 tbsp	unsalted butter, softened, for greacing the pan, plus
2 tbsp	flour for dusting the pan
115 g	unsalted butter, melted
175 g	flour, sifted before measuring
1 kg	ripe peaches
2 tbsp	fresh lemon juice
2 tsp	baking powder
1 pinch(es)	salt
115 g	sugar
2 large	eggs
2 tbsp	milk
1	lemon, grated zest for topping
105 g	dark brown sugar
½ tsp	ground cinnamon
½	ground ginger

Instructions

Position a rack in the middle of an oven and preheat the oven to 190°C.

Grease a 24 cm spring form pan with the 1-2 tablespoons butter, then dust the pan with flour; tap out any excess flour. Bring a saucepan three-fourth full of water to a boil. Remove from the heat and immerse the peaches in the water for 4-5 minutes. Transfer to a work surface using a slotted spoon. When cool enough to handle, slip of the skins. Halve and pit the peaches, then cut into slices 2 cm thick. Place in a bowl, add the lemon juice and toss to coat. Set aside.

Resift the 175 g flour together with the baking powder into a bowl resift, add salt and sugar. In a separate bowl and using a fork, beat together the eggs and milk, then beat in the melted butter and lemon zest. Keep stirring this mixture with a fork just to moisten the dry ingredients.

Spread the batter into the prepared pan. Drain the liquid from the peaches, reserving the liquid; arrange the slices in a spiral design atop the batter. Drizzle the peach liquid over the peaches.

To make the topping, in a bowl, combine the brown sugar, cinnamon and ginger. Stir with a fork to mix, then sprinkle evenly over the peaches. Bake until a tooth pick inserted in the centre comes out clean after about 35 minutes. Let cool o a wire rack for 15 minutes. Remove the pan sides and transfer to a serving plate. Serve at room temperature. Top each serving with whipped cream, if desired.

Preparation time:
ca. 50 min
Grade of difficulty:
medium
Calories per portion:
n/a