Peach Cake (Easy Recipe - No Peeling Necessary)
User Reviews
4.8
Peach Cake (Easy Recipe - No Peeling Necessary)
Description
Peach Cake (Easy Recipe - No Peeling Necessary) combines pureed peaches with a simple batter of eggs, sugar, flour, baking powder, butter, and yogurt or sour cream. The peaches are processed with skins left on, which adds natural color and flavor, while the batter remains moist from the fruit and dairy. Mixing until light and fluffy before folding in peach purée ensures an airy, tender texture. The cake bakes for 50-60 minutes in an 8-inch springform pan, allowing it to develop a golden crust and hold shape well. The vanilla extract is added only when using plain baking powder to enhance aroma. This cake can also be baked in Bundt or loaf pans as alternatives.
The result is a soft yet dense cake with pockets of peach flavor spread throughout. It suits casual get-togethers, snacks, or simple desserts without complicated preparation. Using organic peaches that are washed and cut with pits removed but skin intact saves preparation time while maintaining nutritional value and rustic appeal.
Be sure to test doneness with a skewer and adjust bake time if needed. The gentle incorporation of ingredients helps maintain balance between moisture and structure, preventing soggy or overly firm cake. This recipe provides a straightforward approach to baking with fresh stone fruit when peeling feels tedious.
Ingredients
- 3 egg
- 1 ⅛ cup sugar
- 1 ¾ cup all-purpose flour
- 2 ½ tsp baking powder or 1 packet Italian Pane Degli Angeli vanilla baking powder
- ⅓ cup butter softened
- ⅓ cup yogurt or sour cream, plain, Greek
- 3 peaches organic, washed and cut into pieces (with the peel, remove the pits)
- 1 tsp vanilla extract if using plain baking powder
Instructions
- Preheat oven to 350°F (175°C).
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides),then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder or Paneanglei then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- Place the peach pieces in a small food processor or blender and squeeze some lemon juice on top. Process the peaches until they are almost puréed.
- Add the peach purée to the cake batter (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin. Evenly spread the batter.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the peach cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
- Serve when cool as is, or dusted with powdered sugar, top with peach slices and/or whipped cream or ice cream.
Notes
- You can bake this Peach Cake in bundt or loaf pans if you prefer a different shape.
- Ensure peaches are organic and well washed before cutting and removing pits without peeling.
- Test the cake with a skewer near the end of baking to confirm it is cooked through.
- Use yogurt or sour cream interchangeably depending on availability for similar moist results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 267kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 185mg | 8% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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