Yummy Peach Cake

Yummy peach cake.

Preparing this cake from scratch is super fun and easy. All you need is one big canned peaches and some other ingredients.  My family is a huge fan of fruit cakes, especially when it comes to juicy peaches. Just drink the juice and make a Peach Cake 😉

I like to make a milky soft peach cake. You can put peach juice instead of milk but I like to make it with milk. You can eat this cake anytime you want. Right now I’m eating this cake for breakfast with my coffee.  I’m pretty sure I’ll have another one later this afternoon. It’s a snack cake, after all. 

Have a Fabulous Day!

This peach cake is very easy to make, moist and tender. When it’s warm have some with vanilla ice cream. It’s so good. And of course with coffee or tea.

Ingredients:

• 1  1/2 cups all-purpose flour
• 2/3 cup sugar
• 5 ml of vanilla sugar
• 2 teaspoon baking powder
• pinch of salt
• 1/4 tsp of nutmeg 
• 1/4 tsp cinnamon
• 1/3 cup cold, cubed unsalted butter
• 1/2 cup whole milk (or peach juice)
• 1 egg, at room temperature 
• 1 large canned sliced  peaches, drained

Custard Cream:

• 1 cup whipping cream
• 1 tablespoon flour
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• pinch of salt

Instructions:

1. Preheat the oven to 380F
2.  Combine flour, sugar, baking powder, salt, nutmeg, in a mixing bowl and stir well with a whisk.
3. Add the cold cubed butter into the flour mixture blend well with your hand or with a fork until it becomes fine crumbs.

4. In a small mixing bowl whisk milk and egg well. Pour the milk mixture over the flour mixture. Mix with a fork or wooden spoon just until it becomes a wet mixture.

5. Grease a 9-inch springform pan and spread the batter on the bottom of the pan.

6. Arrange the peach slices on top. Bake in the oven for 15 minutes.

7. During the baking time make the custard cream. In a small mixing bowl combine whipping cream, flour, sugar, egg, vanilla, and salt whisk well to mix.

8. After 15 minutes take the cake out of the oven and pour the cream mixture on top. Put the cake back in the oven and reduce the heat to 350 F Continue to bake for 45-55  minutes. Check your cake every 15 minutes.

Cool in the pan for 15 minutes, then remove it from the pan and let it cool completely.

Note: I like to use canned peaches but you can use, frozen or fresh peaches too.  If it’s for dessert serve with vanilla ice cream.

Enjoy 🙂