Peach cake
Peach cake is so juicy. The cake with peaches from the can is perfect for spontaneous visitors. The recipe tastes like grandma’s!
INGREDIENTS (For a 26 cm tin)
1 can of peach halves (drained weight: 480 g)
130 g soft butter
100 g sugar
1 pinch of salt
3 eggs (size M)
180 g wheat flour (type 405)
1 tsp baking powder
3 tbsp milk
Some powdered sugar if desired
Some fat for the tin
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease the bottom of a springform pan (Ø 26 cm). Drain the peaches in a sieve and let them drain.
2nd step
Beat the soft butter with sugar and salt until fluffy. Add the eggs one after the other, continuing to beat on the highest setting. Mix the flour and baking powder in a bowl, then stir into the dough alternately with the milk.
3rd step
Put the dough into the prepared tin and smooth it out. Cut the drained peach halves into thick slices (approx. 3 cm), arrange them in a circle on the dough and then bake the peach sponge cake in the preheated oven for approx. 35-40 minutes.
4th step
After baking, let Grandma’s peach cake cool down a little, remove it from the tin and dust with a little powdered sugar if desired. The quick peach cake makes approx. 12 pieces and will keep for at least 2 days when stored airtight at room temperature.
Our tip:
Peach cake with fresh peaches?
If the fruit is in season, you can use fresh, ripe peaches. It is best to divide it into four pieces before removing the stone, so that the stone is easier to remove.
