Want to prepare a fresh cake with the delicious taste of fruit? This peach cake flavored with vanilla extract is very tasty, simple and has an excellent presentation…
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Peach - Peeled peach cut into pieces.
- Eggs - Makes the cake more soft and fluffy.
- All-purpose flour - Gives consistency and is the base of the dough.
- Granulated sugar - Sweetness and flavor.
- Vanilla extract - Adds flavor.
- Butter - Makes the cake soft and tastier.
- Lemon zest - Adds aroma and a fresh taste to the cake.
- Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PEACH CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine and dust with flour.
Step 2: Wash the peaches, peel them and cut into chunks; set aside.
Step 3: Beat the sugar, eggs, lemon zest and the butter until obtain a homogeneous mixture. Reduce the mixer speed to low, add the flour and the baking powder and beat until a creamy mixture. Add the peach chunks and the vanilla extract and fold with a spatula.
Step 4: Pour the dough into the prepared pan and bake about 30 minutes.
Step 5: Remove the cake from the oven and unmold onto a plate. Let cool to room temperature and serve.
TIPS FOR PEACH CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the dough, resulting in even cooking.
3. When placing the cake dough in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
RECIPE VIDEO:
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Peach cake
Want to prepare a fresh cake with the delicious taste of fruit? This peach cake flavored with vanilla extract is very tasty, simple and has an excellent presentation…
5.00 from 2 reviews
- 2 medium peaches
- 3 medium eggs
- 200 grams (1 1/2 cups) all-purpose flour
- 150 grams (2/3 cup) granulated sugar
- 1 teaspoon vanilla extract
- 50 grams (1/4 cup) butter to room temperature
- Zest of one lemon
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and dust with flour.
- Wash the peaches, peel them and cut into chunks; set aside.
- In an electric mixer, beat on medium speed the sugar, eggs, lemon zest and the butter until obtain a homogeneous mixture. Reduce the mixer speed to low, add the flour and the baking powder and beat until a creamy mixture. Add the peach chunks and the vanilla extract and fold with a spatula.
- Pour the dough into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).
- Remove the cake from the oven and unmold onto a plate. Let cool to room temperature and serve.
