To prepare a delicious peach cake, we start by ensuring we have all the ingredients on hand and that we are ready to enjoy a pleasant cooking process. First, wash the peaches well under a stream of cold water, then dry them with a clean towel. Cut them into cubes, with the option to peel them or leave them as they are, depending on personal preference. The skin can add an interesting texture and an extra boost of nutrients.
Preheat the oven to 180°C and prepare a 24 cm baking tray, which you will line with parchment paper. It is important to wet the paper under a stream of water and wring it out well before spreading it in the tray. This will help with even distribution and prevent the cake from sticking. Don't worry if a few wrinkles form – they will disappear during baking.
In a bowl, start mixing the soft butter with the sugar until the mixture becomes creamy and fluffy. It is essential that the sugar dissolves well in the butter; this step will contribute to the final texture of the cake. Then, add the whole eggs, mixing continuously to obtain a frothy and homogeneous cream. Add the flour, which has been sifted, along with the baking powder, mixing well to avoid lumps. If you chose to use beaten egg whites separately, now is the time to incorporate them, but the version without this step is just as tasty.
Once you have a uniform mixture, add the peach cubes and gently mix with a spoon, so as not to crush the fruit. Now, pour the mixture into the prepared tray, ensuring it is evenly distributed. If you prefer, you can use a tray greased with a little butter and sprinkled with flour, crushed cookies, or breadcrumbs for a different taste and texture.
Bake the cake at 180°C for at least 30 minutes. Check if it is done by testing with a toothpick – it should come out clean, without any batter sticking. Once the cake is baked, remove the tray from the oven and turn off the heat. Let the cake cool in the tray, and then you can cut it into portions and enjoy. This peach cake not only looks wonderful but is also delicious, and will surely be a delight for any occasion!
Preheat the oven to 180°C and prepare a 24 cm baking tray, which you will line with parchment paper. It is important to wet the paper under a stream of water and wring it out well before spreading it in the tray. This will help with even distribution and prevent the cake from sticking. Don't worry if a few wrinkles form – they will disappear during baking.
In a bowl, start mixing the soft butter with the sugar until the mixture becomes creamy and fluffy. It is essential that the sugar dissolves well in the butter; this step will contribute to the final texture of the cake. Then, add the whole eggs, mixing continuously to obtain a frothy and homogeneous cream. Add the flour, which has been sifted, along with the baking powder, mixing well to avoid lumps. If you chose to use beaten egg whites separately, now is the time to incorporate them, but the version without this step is just as tasty.
Once you have a uniform mixture, add the peach cubes and gently mix with a spoon, so as not to crush the fruit. Now, pour the mixture into the prepared tray, ensuring it is evenly distributed. If you prefer, you can use a tray greased with a little butter and sprinkled with flour, crushed cookies, or breadcrumbs for a different taste and texture.
Bake the cake at 180°C for at least 30 minutes. Check if it is done by testing with a toothpick – it should come out clean, without any batter sticking. Once the cake is baked, remove the tray from the oven and turn off the heat. Let the cake cool in the tray, and then you can cut it into portions and enjoy. This peach cake not only looks wonderful but is also delicious, and will surely be a delight for any occasion!
Ingredients
For a 24 cm diameter tray: 200 g of granulated sugar (see note 1) 3 eggs (see note 2) 110 g of cake flour 125 g of melted, creamy butter 1 tablespoon of baking powder 4 fragrant peaches but not too soft, so you can cut them into cubes with a knife 1/2 glass of milk appears in the original recipe, but I didn't add it because my dough was soft anyway, I poured it into the tray without any problems.