Tender Peach Coffee Cake

Name: Tender Peach Coffee Cake
Cook time: 60 min
Total time: 60 min
Cuisine: American
Ingredients: butter — 100 g; eggs — 3 pcs; sugar — 160 g; vanilla sugar — 1 tsp; salt — 1/4 tsp; all-purpose flour — 160 g; baking powder — 1/2 tsp; peach medium size — 3 pcs

60 minutes

Medium

This seasonal cake is a true delight! Its sponge base is incredibly light and fluffy, almost like a cloud, while the peaches burst with flavor, texture, and extra juiciness. What's great is that you can easily swap the peaches for any other fruits or berries you have on hand.

Especially during warmer months, it's best to store this cake in the refrigerator. Just pop it in an airtight container or cover it tightly with plastic wrap to keep it fresh.

Baking American cuisine European cuisine

1 day ago

Ingredients for 20 cm diameter springform:

Batter

butter
100 g
eggs
3 pcs
sugar
160 g
vanilla sugar
1 tsp
salt
1/4 tsp
all-purpose flour
160 g
baking powder
1/2 tsp

Mix-Ins

peach medium size
3 pcs

Recipe:

Ingredient Notes:

Peaches. For the best flavor, use ripe, sweet, seasonal peaches. If fresh aren’t available, canned peaches are a good winter alternative; they might be less flavorful, but will still make a delicious cake. I generally don’t recommend using frozen peaches as they often become too mushy and watery when thawed, which can negatively affect the batter’s consistency.
- Flavor Variations. This cake is incredibly versatile! Feel free to bake it with other fruits and berries like plums, apricots, cherries, blueberries, raspberries, or fresh strawberries.
Eggs. Use medium-sized eggs, weighing about 55 grams each. For the best batter consistency, ensure your eggs are at room temperature.
Flour. All-purpose flour with around 10% protein is perfect for this recipe.
Sugar. Regular white granulated sugar works well. If you have fine-grained sugar, even better – its crystals will dissolve more quickly and evenly into the batter.
Butter. You’ll need butter with 80% fat content or higher.

Let’s start cooking!

Cut the peaches into 1-1.5 cm cubes.

I leave the peel on, but you should remove it if it is tough or bitter. To do so, cut the peaches crosswise and dip them in boiling water for 30 seconds.

Melt the butter and set it aside. Let it cool to at least 30-35°C (85-95°F).

Beat the eggs with regular sugar, vanilla sugar, and salt until the mixture is light in color and has increased in volume.

Add the flour, which has been sifted with baking powder, and mix gently from the bottom up until the flour is distributed and the batter is smooth.

Spoon 3-4 spoonfuls of batter into the bowl with the cooled butter and mix gently.

Then, gently fold the butter mixture into the rest of the batter, trying to squeeze as little air out as possible.

Add the peaches.

Stir, then pour the batter into a baking pan.

Bake in a preheated 180°C (355°F) oven until a wooden skewer inserted into the center comes out clean, about 30-35 minutes.

Remove the cake from the oven and leave it in the pan for 20 minutes. Then, take it out and let it cool completely.

Enjoy!

This Tender Peach Coffee Cake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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