Prep Time: 15 mins | Cook Time: 55 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings
The taste of the peaches in the cake is so good! This cake recipe is all you need for today’s dessert! Try it now!
Ingredients:
1 teaspoon (5 grams) baking powder
A pinch of salt, if using unsalted butter
1/3 c (75 grams) butter, melted, salted or unsalted
1 large Egg yolk
2/3 c (133 grams) white granulated sugar, scant 2/3 c
1/2 c (62 grams) all-purpose flour
6-8 (6) fresh peaches, about 3 1/2 c chopped
Icing/confectioners’ sugar, for dusting before serving
6 tablespoons (90 ml) whole milk, at room temperature (3% b.f.)
1 large Egg
1 teaspoon (5 ml) vanilla, or vanilla bean paste
Directions:
Apply cooking spray to the inside of an 8-inch springform pan, then sprinkle a pinch of brown sugar in it. Wrap it with foil, then put it onto a large baking sheet.
Prepare the oven and preheat it to 355 degrees F.
Slice the peeled peaches into large pieces.
Add the butter into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until melted completely. Allow it to cool.
Add a pinch of salt, flour, and baking powder into a mixing bowl. Whisk everything until well incorporated.
In another bowl, add sugar and eggs. Whisk until well blended. Stir in the vanilla until well blended as well.
Add melted butter, flour mixture, and milk. Whisk to combine. Add the peaches and stir to combine.
Transfer the batter to the greased pan and spread it evenly. Place it in the preheated oven and bake for about 55 minutes or until the top turns golden brown.
Remove the cake from the oven and let it cool at room temperature.
Sprinkle a bit of icing sugar on top.
Serve and enjoy!
Notes:
Leftovers should be kept in an airtight container.
Feel free to use canned peaches for this recipe if you prefer.
Nutrition Facts:
calories: 229 kcal, carbohydrates: 34g, Protein: 3g, fat: 9g, saturated fat: 5g, Cholesterol: 67mg, Sodium: 83mg, potassium: 308mg, fiber: 1g, sugar: 26g, vitamin a: 685iu, vitamin c: 7.4mg, calcium: 55mg, iron: 0.9mg
Ingredients
- 1 teaspoon (5 grams) baking powder
- A pinch of salt, if using unsalted butter
- 1/3 c (75 grams) butter, melted, salted or unsalted
- 1 large Egg yolk
- 2/3 c (133 grams) white granulated sugar, scant 2/3 c
- 1/2 c (62 grams) all-purpose flour
- 6-8 (6) fresh peaches, about 3 1/2 c chopped
- Icing/confectioners' sugar, for dusting before serving
- 6 tablespoons (90 ml) whole milk, at room temperature (3% b.f.)
- 1 large Egg
- 1 teaspoon (5 ml) vanilla, or vanilla bean paste
Instructions
Apply cooking spray to the inside of an 8-inch springform pan, then sprinkle a pinch of brown sugar in it. Wrap it with foil, then put it onto a large baking sheet.
Prepare the oven and preheat it to 355 degrees F.
Slice the peeled peaches into large pieces.
Add the butter into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until melted completely. Allow it to cool.
Add a pinch of salt, flour, and baking powder into a mixing bowl. Whisk everything until well incorporated.
In another bowl, add sugar and eggs. Whisk until well blended. Stir in the vanilla until well blended as well.
Add melted butter, flour mixture, and milk. Whisk to combine. Add the peaches and stir to combine.
Transfer the batter to the greased pan and spread it evenly. Place it in the preheated oven and bake for about 55 minutes or until the top turns golden brown.
Remove the cake from the oven and let it cool at room temperature.
Sprinkle a bit of icing sugar on top.
Serve and enjoy!
Notes
Leftovers should be kept in an airtight container. Feel free to use canned peaches for this recipe if you prefer.
