Every year we go to Italy and we spend a few days in Tuscany.
We have a favorite little hotel in the town of Forte die Marmi that overlooks the mountains of Carrara where we love to stay as a family because we are treated like royalty.
Something that we love at the hotel is the breakfast a la carte. The cakes are made form scratch every day. One in particular that stuck with me was a peach cake.
During the month of August and September it’s also peach season for us back at home. We like to buy peaches from local farmers in boxes of 20 pounds and we usually easily go as a family through about 3. Being that we have 4 little kids, our family goes through quite a bit of food. The kids also absolutely love to feast and snack on peaches. My mom heart fills with joy knowing they are eating fresh fruit that was grown from the earth.
Some years we have also taken the time to slice the peaches and freeze them in zip loc bags for the winter. But now that the kids are getting longer we no longer need to store since everything gets eaten.
Both of these events combined got me also searching for recipes for peach cake.This particular one was a great success here at home so I wrote it up on the blog so anyone could make it.
The ingredients and process are super simple, and the results are a yummy and quick peach bread that is also a great little afternoon pick me up or snack in between larger meals.
Fluffy Italian Peach Cake
- Food processor or a blender and a kitchen scale
- 3-4 peaches
- 90 grams of sunflower or vegetable oil
- 90 grams of cow milk or rice milk at room temperature preferred
- 3 eggs
- 8 grams of baking powder
- 8 grams of baking soda
- 170 grams of sugar
- 280 grams of flour type 00 or just plain baking flour for new learners
- 1 zest fo a lemon (optional)
- Preheat oven at 350 F or 180 C.
- Begin by slicing the peaches and adding them to the blender. continue by adding the oil and milk and eggs. Gently blend for a few seconds until all the ingredients are still chunky but mixed together. Proceed by adding the baking powder and soda and sugar. Blend again until ingredients are smooth, but peaches should still be slightly chunky. Finish adding the flour. I usually add half it and blend then add the rest. You may now allow the batter to continue to blend until it’s nice and smooth.
- Grease a 9 inch really dip pan or spray with wilton cake release spray.
- Pour all the batter inside the pan.
- Bake for 50-55 minutes or until fork comes out of the center completely clean. Add 5 minutes increments if the cake is still not cooked after the set time and continue to check until it’s completely chilled.
- Remove cake from the oven and allow to cool for 5 minutes before removing it from the pan.
- Sprinkle with powder sugar on top if desired. This cake is great served while still warm or after chilling at room temperature for a couple of hours.
- Enjoy within 2 to 3 days.
Remember to use the button called tare once you place your bowl on the scale and every time you are about to add new ingredients. What it does is zero out what is already on the scale so it’s easier to measure each ingredient each time.
If available, you may substitute the baking powder and soda for 1 packet of yeast for desserts.
To obtain a cake like the one shown in the photo, slice up an extra peach and set it up as rows starting from the outer perimeter of the cake. Sprinkle cake on top with powder sugar once it’s baked.