4.8 from 96 votes
Peach Cake (Easy Recipe - No Peeling Necessary)
This Peach Cake uses fresh peaches with their skins left on, blended into the batter to provide moist texture and natural fruit flavor without the need for peeling. The cake relies on yogurt or sour cream to add tenderness, while baking powder or Italian vanilla baking powder ensures a light crumb. Baking in a prepared springform pan helps achieve even baking and clean removal. This homey cake makes good use of whole peaches and offers a soft, tender crumb suitable for dessert or tea time.
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings:
10
slices
Calories:
267 kcal
Course:
Dessert
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 slices
Amount Per Serving
Calories 267
% 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.