Peaches And Cream Cake (Print-Friendly Format)
Sweet, tender cake bursting with peaches. Simple, creamy layers with an airy crumb. Ideal for any meal or gathering.
# Required Ingredients:
→ Batter
01 -
135 g white sugar
02 -
1 large egg
03 -
1 large egg yolk
04 -
1 teaspoon vanilla extract
05 -
75 g butter, melted
06 -
62 g all-purpose flour
07 -
1 teaspoon baking powder
08 -
90 ml whole milk, at room temperature
→ Fruit
09 -
6 to 7 fresh peaches, peeled and diced (or use canned if fresh are unavailable)
→ Pan Preparation
10 -
Oil or butter for greasing pan
11 -
Brown sugar, for dusting pan base
12 -
Parchment paper
13 -
Tin foil
# How to Make It:
01 -
Preheat oven to 175°C. Generously grease an 20 or 23 cm round cake pan with oil or butter. Sprinkle brown sugar evenly over the base. Line bottom with parchment paper, then wrap the outside of the pan with tin foil.
02 -
In a large mixing bowl, use a hand mixer to whisk together the egg, egg yolk, white sugar, vanilla extract, and melted butter until the mixture is pale and foamy, about 3 to 4 minutes.
03 -
Add the all-purpose flour and baking powder into the wet mixture. Stir with a spatula or low speed on the mixer until just combined.
04 -
Pour in the milk and fold in the diced peaches, mixing gently until evenly distributed without overworking the batter.
05 -
Transfer the batter to the prepared cake pan, smoothing the top. Bake in the centre of the oven for 55 minutes, or until the surface is golden and a skewer inserted in the centre comes out clean.
06 -
Remove from oven and let cool in pan. Once completely cool, refrigerate overnight before unmoulding and slicing for optimal flavour and texture.
# Additional Information:
01 -
For best results, use ripe peaches at the peak of their season; this enhances the cake’s sweetness and aroma.
02 -
Lining the pan and using tin foil help prevent sticking and overbaking of the edges.