Quick & Easy Summer Peach Cake
Peach Cake is a summer alternative to the classic apple cake, a cupboard dessert ideal for breakfast and a snack for adults and children, prepared with a dough rich in pieces of fresh fruit made with eggs, milk, butter, sugar, yeast and flour.
What is Peach Cake?
Peach cake, a delightful dessert that showcases the sweet and juicy fruit, has roots in various culinary traditions. The combination of fresh peaches and cake likely originates from European baking traditions, where fruit-based cakes have long been a staple. In particular, peach cake shares similarities with traditional French and German fruit cakes, which often feature seasonal fruits and simple, buttery cakes. The introduction of peaches, originally native to China and brought to Europe via the Silk Road, added a sweet, succulent element to these recipes. Over time, peach cake became popular in many regions, especially in the southern United States, where peaches are a beloved and abundant summer fruit. This dessert not only celebrates the natural sweetness of peaches but also reflects a rich history of cross-cultural influences in baking.
Tips for The Best Peach Cake
- Use ripe, juicy peaches for the best flavor and texture. They should be slightly soft to the touch and fragrant. If fresh peaches aren't available, high-quality canned or frozen peaches can be a good substitute.
- Peel the peaches to avoid a chewy texture in the cake. For a smooth peeling process, blanch the peaches in boiling water for 30 seconds, then transfer them to an ice bath. The skins should easily slip off.
- Once the dry ingredients are added, mix the batter just until combined. Overmixing can lead to a dense, tough cake.
- When adding the peach pieces to the batter, use a spatula to gently fold them in. This prevents the peaches from getting crushed and helps distribute them evenly.
- Since ovens can vary, start checking the cake at around 45 minutes. Insert a toothpick or skewer into the center; it should come out clean or with a few crumbs, not wet batter.
- Let the cake cool in the mold for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking and allows the powdered sugar to adhere better.
- For an extra flavor kick, consider adding a splash of almond extract or a dash of cinnamon to the batter. These flavors complement the peaches beautifully.
Can I Use Canned Peaches?
Yes, you can use canned peaches instead of fresh ones. Just make sure to drain them well and pat them dry to avoid adding extra moisture to the batter. Canned peaches are a convenient alternative and can still provide a delicious flavor and texture in the cake.
Can I Substitute Butter with Something Else?
Yes, butter can be substituted with other ingredients in the recipe. Common alternatives include vegetable oil, coconut oil, or margarine in equal amounts. For a healthier option, you can also use unsweetened applesauce, though this may slightly alter the texture and flavor of the cake.
Why did My Cake Sink in The Middle?
The cake might have sunk in the middle due to several reasons: overmixing the batter, opening the oven door too early, or underbaking. Overmixing can cause too much air to be incorporated, leading to a collapse. Opening the oven door can cause a sudden temperature drop, and underbaking means the center hasn't set properly, causing it to sink as it cools.
Why is My Cake so Dry?
The cake might be dry due to overbaking, using too much flour, or insufficient fat or liquid in the batter. Overbaking can cause the moisture to evaporate, while an excess of flour can absorb too much liquid. Additionally, not enough butter, oil, or milk can result in a drier texture.
Can I Make Peach Cake Ahead of Time?
Sure! It can be stored at room temperature for up to two days, covered tightly to keep it fresh. For longer storage, you can refrigerate it for up to five days or freeze it for up to three months. Just be sure to let it come to room temperature before serving for the best flavor and texture.
Can I Freeze Peach Cake?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. It can be frozen for up to three months. To serve, thaw the cake in the refrigerator overnight and bring it to room temperature before enjoying.
How to Store Peach Cake
The peach cake can be stored at room temperature, under a cake dome, for a maximum of 3 days.
Ingredients
How to Make Peach Cake
Break the eggs into a bowl and add the granulated sugar.
Break the eggs into a bowl and add the granulated sugar.
Beat everything with an electric whisk until you obtain a light and frothy mixture, then flavor with the vanilla extract, pour in the milk and the melted butter and continue working with the whisks.
Beat everything with an electric whisk until you obtain a light and frothy mixture, then flavor with the vanilla extract, pour in the milk and the melted butter and continue working with the whisks.
Incorporate the flour and baking powder.
Incorporate the flour and baking powder.
Add the grated lemon zest.
Add the grated lemon zest.
Add 5 peaches, peeled and cut into cubes, to the thick and creamy mixture obtained, and mix well with a spatula.
Add 5 peaches, peeled and cut into cubes, to the thick and creamy mixture obtained, and mix well with a spatula.
Transfer the mixture into a 24 cm diameter springform pan already lined with baking paper.
Transfer the mixture into a 24 cm diameter springform pan already lined with baking paper.
Peel the remaining peach, cut it into wedges and arrange them in a radial pattern on the surface of the cake, then bake at 360°F (180°C) for about 50 minutes.
Peel the remaining peach, cut it into wedges and arrange them in a radial pattern on the surface of the cake, then bake at 360°F (180°C) for about 50 minutes.
Once the time has passed, take the cake out of the oven, let it cool and turn it out onto a serving plate, then sprinkle it with a little icing sugar.
Once the time has passed, take the cake out of the oven, let it cool and turn it out onto a serving plate, then sprinkle it with a little icing sugar.
Enjoy!
Enjoy!
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