Terrific Peach Cake Recipe
Terrific Peach Cake Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 6
- Calories: 228
- Fat: 20 g
- Carbohydrates: 10 g
- Sugar: 2 g
- Sodium: 387 mg
- Fiber: 1 g
- Protein: 0.08 g
- Cholesterol: 39 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Delight in the essence of the fresh and juicy summer peaches with this delicious and terrific Peach Cake. However, using the canned peaches during the off-season is not a bad idea at all. The rich buttery topping nicely complements its overall taste.
Ingredients
- Unsalted butter: ¼ cup (about ½ stick)
- Granulated sugar and packed light brown sugar – mixed: ⅓ cup each
- Ripe peaches - peeled, pitted, and cut into thick slices: 1 pound
- Cake:
- Cake flour - not self-rising: 1 ¼ cups
- Baking powder: 1 teaspoon
- Ground cinnamon: ½ teaspoon
- Grated nutmeg; ¼ teaspoon
- Salt: ¼ teaspoon
- Unsalted butter – softened: ½ cup (1 stick)
- Granulated sugar: ½ cup
- Eggs - at room temperature: 2 large
- Milk: ⅓ cup
- Almond extracts: ½ teaspoon
- Vanilla extracts: ½ teaspoon
- Whipped cream for garnishing - optional
Instructions
- Before making the topping and cake, preheat your oven to 176.67 °C (350°F).
- Place the unsalted butter in a large cast-iron pan or skillet and set on the stove with medium heat range.
- Stir melt the butter and use a spoon to coat the sides of the skillet or pan with the warm butter oil.
- Add ⅓ cup of each granulated sugar and packed light brown sugar to the warm oil. Now stir fry this mixture for the next 3 to 3 minutes or until it bubbles and looks velvety and smooth.
- Take away the pan or skillet from heat and place on a smooth surface of your kitchen counter top. Immediately arrange the peach slices over the top of the butter mixture and leave to settle.
- In the meantime, make the peach cake. Take a medium mixing bowl and place 1 ¼ cups of cake flour in it.
- Top the flour with 1 teaspoon of baking powder, ½ teaspoon of ground cinnamon and ¼ teaspoon each grated nutmeg and salt. Mix up the ingredients and set aside for now.
- Pick a large mixing bowl and mix up half cup of unsalted butter and same quantity of granulated sugar in it.
- Blend the sugar-butter mixture with an electric mixer at medium speed. Continue blending until the sugar dissolves and forms a thick but smooth batter.
- Now, switch off the electric mixer and crack two large eggs into the batter.
- Add in the flour mixture and top with ⅓ cup of milk and ½ teaspoon of each almond and vanilla extracts.
- Turn on the electric mixer at medium-low speed and blend the ingredients for few more minutes until it form a thick but velvety batter.
- Now use a large wooden spatula to spoon the batter into the skillet or sauce pan.
- Use the back side of the wooden spatula to spread the batter in a smooth layer until reach the sides of the saucepan or skillet.
- Set the skillet or sauce pan in the preheat oven and bake for 40 to 45 minutes or until golden brown.
- Turn off the oven and let the skillet or saucepan cool on the rack for 10 to 15 minutes.
- Remove the skillet or pan from rack and set on kitchen’s counter top.
- Take a clean and stainless knife and run it all around the skillet or pan.
- Place a large flat serving plate over the skillet or pan with its upside down. Now, carefully invert the peach cake into the plate. Re-set the peach slices that stick to the skillet – if any.
- It is the time to garnish the yummy peach cake. Pour some whipped cream into a pastry bag and make your favourite designs on the top of the peach cake.
- Use a cake knife to cut the peach cake into medium slices and serve warm. Enjoy!
 Granulated sugar and packed light brown sugar – mixed: ⅓ cup each Ripe peaches - peeled, pitted, and cut into thick slices: 1 pound Cake: Cake flour - not self-rising: 1 ¼ cups Baking powder: 1 teaspoon Ground cinnamon: ½ teaspoon Grated nutmeg; ¼ teaspoon Salt: ¼ teaspoon Unsalted butter – softened: ½ cup (1 stick) Granulated sugar: ½ cup Eggs - at room temperature: 2 large Milk: ⅓ cup Almond extracts: ½ teaspoon Vanilla extracts: ½ teaspoon Whipped cream for garnishing - optional Instructions Before making the topping and cake, preheat your oven to 176.67 °C (350°F). Place the unsalted butter in a large cast-iron pan or skillet and set on the stove with medium heat range. Stir melt the butter and use a spoon to coat the sides of the skillet or pan with the warm butter oil. Add ⅓ cup of each granulated sugar and packed light brown sugar to the warm oil. Now stir fry this mixture for the next 3 to 3 minutes or until it bubbles and looks velvety and smooth. Take away the pan or skillet from heat and place on a smooth surface of your kitchen counter top. Immediately arrange the peach slices over the top of the butter mixture and leave to settle. In the meantime, make the peach cake. Take a medium mixing bowl and place 1 ¼ cups of cake flour in it. Top the flour with 1 teaspoon of baking powder, ½ teaspoon of ground cinnamon and ¼ teaspoon each grated nutmeg and salt. Mix up the ingredients and set aside for now. Pick a large mixing bowl and mix up half cup of unsalted butter and same quantity of granulated sugar in it. Blend the sugar-butter mixture with an electric mixer at medium speed. Continue blending until the sugar dissolves and forms a thick but smooth batter. Now, switch off the electric mixer and crack two large eggs into the batter. Add in the flour mixture and top with ⅓ cup of milk and ½ teaspoon of each almond and vanilla extracts. Turn on the electric mixer at medium-low speed and blend the ingredients for few more minutes until it form a thick but velvety batter. Now use a large wooden spatula to spoon the batter into the skillet or sauce pan. Use the back side of the wooden spatula to spread the batter in a smooth layer until reach the sides of the saucepan or skillet. Set the skillet or sauce pan in the preheat oven and bake for 40 to 45 minutes or until golden brown. Turn off the oven and let the skillet or saucepan cool on the rack for 10 to 15 minutes. Remove the skillet or pan from rack and set on kitchen’s counter top. Take a clean and stainless knife and run it all around the skillet or pan. Place a large flat serving plate over the skillet or pan with its upside down. Now, carefully invert the peach cake into the plate. Re-set the peach slices that stick to the skillet – if any. It is the time to garnish the yummy peach cake. Pour some whipped cream into a pastry bag and make your favourite designs on the top of the peach cake. Use a cake knife to cut the peach cake into medium slices and serve warm. Enjoy! 3.2.1284
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