How to Make FRESH PEACH CAKE RECIPE | Cake Recipe without Butter or Oil
Today I’m going to show you how to make an easy cake with fresh peaches. It’s a very light and tender cake made without any butter or oil, and it’s one of these recipes that are good to have on hand for a quick baked treat for your friends and family.
FRESH PEACH CAKE RECIPE Printable Recipe -
*** You can substitute with other fruit like nectarines, plums or cherries (just avoid overly juicy berries like strawberries or raspberries).
INGREDIENTS:
220g sifted flour
2 tsp (8g) baking powder
2 eggs at room temperature
110g sugar
170g yogurt (I use vanilla flavored yogurt)
¼ tsp salt
4 large peaches
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Amazing fluffy compote peach cake recipe! The guarantee of a PERFECT WEEKEND!| Cookrate
Amazing fluffy compote peach cake recipe! The guarantee of a PERFECT WEEKEND!| Cookrate
Ingredients:
soft butter - 200 g (7 oz)
sugar - 200 g (7 oz)
eggs - 4 pieces
flour - 300 g (10.6 oz)
baking powder - 8 g (0.29 oz)
compote peaches - 1 jar
Tray dimensions: 35 cm x 25 cm (14 in x 10 in)
Baking time: 175°C (350 °F)/35 min
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Fresh peach cake | low in carbs and kcal
The peach cake that tastes like summer mornings, like freedom and like a small piece of heaven.
Recipe:
-1kg peaches
- 4 tsp lemon juice
- 5 tbsp + 70g sugar
- 130g flour
- 1 tsp baking powder
- 1/8 tsp salt
- 85g brown sugar
- 2 large eggs at room temperature
- 113g butter
- 60g buttermilk
- 1 tsp vanilla essence
- 1/4 tsp +1/8 tsp almond extract
- 30g biscuit crumbs
bake at 180°C/350°F for 50min- 1hour
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#cake
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Peach Cake ???????? Super Fluffy and Very Addicting
#peach #peachcake #summerdessertrecipe
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Tips for You to Bake Like a Pro
►Peaches: Fresh peaches are the best option for this fresh peach cake. If you must use frozen peach slices, thaw and then blot them dry before using. Canned peaches would be fine in a pinch, but the texture is much better with fresh. If using canned, be sure to drain and blot dry first.
►You can peel or leave the skins on the peaches. It’s also up to you if you prefer to slice or dice the peaches for the batter and topping.
►Bring cold ingredients to room temperature before mixing them into the batter. This will make them mix easier and avoid accidentally overmixing the batter. Overmixed batter will lead to a dense cake.
►Pure vanilla extract will enhance the flavors of the peach cake more than artificial vanilla.
►Sprinkling the top of the cake with extra sugar is optional but will yield a crispy, golden-brown top.
►If you do not have enough peaches, try adding plums, nectarines, or apricots!
►Any leftover peach cake can be covered and stored at room temperature for up to 3 days. You can also refrigerate the cake if you’d like for it to last longer.
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If you enjoyed this recipe, give it a thumbs up and subscribe to join our Cuisine Community of delicious and simple homemade recipes :)
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INGREDIENTS
►2-3 medium ripe peaches
►1½ cups all-purpose flour
►1½ teaspoons baking powder
►½ teaspoon salt
►1 1/2 stick of butter softened at room temperature
►1 cup of sugar
►2 eggs one at a time
►1/4 cup of sour cream
►1tsp vanilla extract
►1 tablespoon of sugar
►Powdered sugar
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ИНГРЕДИЕНТЫ
►2-3 средних спелых персика
►1½ стакана муки
►1½ ч. л. разрыхлителя
►½ ч. л. соли
►170 грамм сливочного масла, размягченного при комнатной температуре
►1 стакан сахара
►2 яйца
►1/4 стакана сметаны
►1 ч. л. ванильного экстракта
►1 ст. л. сахара
►Сахарная пудра
Cuba
ASHUTOSH
Not Your grandmother’s Peach Cake
Simple, rustic, and a little unexpected, my Peach Cake recipe features one of summer's best fruits surrounded by a yeasty crust. The fresh flavor of the peaches contrasts beautifully with the sweet dough, and it all comes together with a delicate vanilla glaze.
Recipe:
Ingredients
1 cup milk (I use whole milk but any type of milk will work) (236ml)
2 ¼ teaspoons active dry yeast (see note if you would like to use instant yeast)
3 Tablespoons granulated sugar
2 Tablespoons light brown sugar, firmly packed
1 teaspoon table salt
1 large egg, room temperature preferred
4 Tablespoons unsalted butter, melted
3 ¼ cups all-purpose flour (406g)
1 ¾ lbs peaches (this is typically 4 peaches for me. Weigh before slicing). (800g)
Egg wash (optional, but encourages a beautiful browning on the edge of the cake).
1 large egg
1 teaspoon water
2 Tablespoons Coarse granulated sugar for sprinkling, optional
Glaze
½ cup powdered sugar (65g)
1 Tablespoon milk
¼ teaspoon vanilla extract
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10x15” jelly roll pan (25x38cm)
Thermometer (for checking temperature of liquid for yeast)
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Pastry brush (Affiliate Link):
Instructions
00:00 Introduction
00:33 Heat milk (either in a microwave-safe dish or in a small saucepan) until it is between 115-120F (46-48C). Always stir before checking the temperature.
01:03 Pour milk into a large mixing bowl and then sprinkle yeast over top. Take a large pinch of sugar (about 1 teaspoon) and sprinkle that in as well to help the yeast grow quickly. Let sit for 5-10 minutes or until yeast has bloomed/is foamy (if it does not become foamy you will need to start over).
01:42 Once yeast is foamy, add sugars, salt, egg, and melted butter and stir until well-combined
02:09 Gradually add flour until dough is completely combined. Kneading is not required, just mix until you have dough that is well-combined.
02:33 Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap or a clean towel. Place in a warm, draft-free place and allow to rise until doubled in size (typically 1-2 hours for me).
02:58 Once dough has risen, lightly grease a jelly roll pan (I lightly grease with a bit of butter). Turn dough out into pan and use a spatula to spread the dough over the pan, pushing the dough up the sides of the pan to form a ridge that’s about ½”- 1” (1.25-2.5cm) thick. If you need to use your fingers to manipulate the dough, it will help to lightly dust them with flour first.
03:53 Cover dough and let rise for 20-30 minutes or until increased in size by approximately 50%. Meanwhile, preheat oven to 375F (190C) and slice your peaches, if you haven’t already and prepare your egg wash by whisking together egg and 1 teaspoon water.
Assembly
04:51 Once dough has risen again, layer your peaches evenly onto the cake within the ridge, slightly overlapping them and gently pressing them into the dough. You should be able to fit 3 long rows of peach slices.
05:26 Use a pastry brush to lightly but thoroughly brush the ridge of the cake with egg wash and sprinkle the ridge with granulated sugar, if desired.
06:00 Transfer to 375F (190C) oven and bake for 17-20 minutes. If you used the egg wash, your edges will be a beautiful golden brown.
Glaze
06:09 While cake is still warm, prepare glaze by whisking together powdered sugar, milk, and vanilla extract. If your glaze is too thick, add another splash of milk, and if it’s too thin add a bit more sugar. The glaze should fall in a ribbon from your whisk when the whisk is lifted out of the bowl.
06:34 Drizzle glaze over warm cake.
06:51 Serve warm or allow to cool before slicing. Enjoy!
Notes
Substituting instant yeast
You can substitute instant yeast, though I prefer the results when making with active dry. To make with instant yeast, stir together yeast, sugars, salt, and about half of the flour. Add warm milk and stir well. Stir in egg and butter and then gradually stir in remaining flour until dough is completely combined. Proceed with the recipe as written (from step 5). Dough may not take as long to rise this way.
Peaches.
Fresh peaches are best. The riper they are the more flavorful your cake will be, but if they’re too soft they’ll be difficult to slice. Frozen peaches may be used but often don’t have the best flavor. I recommend thawing and patting dry before using.
I do not peel my peaches and prefer the look of the cake with the peel intact, but feel free to peel yours before slicing if you prefer.
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