Cinnamon and Peach Cake
Cinnamon and peach cake is a dessert recipe that combines the sweet flavors of fresh fruit with the warm, comforting notes of spices. This cake will not only delight your taste buds but will also fill your home with an irresistible aroma during preparation. It is a perfect treat for any occasion, whether it’s a family meal or a gathering with friends. Let’s begin our culinary journey!
Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8
Ingredients
- For the cake:
- 3 large, ripe peaches
- 200 g flour
- 1 teaspoon baking powder
- 1/2 teaspoon ammonia (optional, for a fluffier texture)
- 1/2 teaspoon salt
- 120 g butter, at room temperature
- 100 g granulated sugar
- 50 g brown sugar
- 2 large eggs
- 250 ml sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond essence
- For the topping:
- 50 g brown sugar
- 50 g flour
- 1 teaspoon cinnamon
- A pinch of ground nutmeg
- 5 tablespoons butter, at room temperature
- 50 g crushed almonds (optional, for extra texture)
Instructions
1. Preparing the peaches:
Start by washing the peaches thoroughly under cold running water. Slice them into not-too-thin wedges and place them on a paper towel to dry. This step is important to avoid excess moisture in the cake.
2. Mixing the dry ingredients:
In a bowl, mix the flour with the baking powder, ammonia (if using), and salt. These ingredients will contribute to the cake's structure, giving it fluffiness and stability.
3. Creaming the butter:
In another bowl, use a mixer to cream the butter with the granulated sugar and brown sugar until you achieve a fluffy mixture. This is the stage where air is incorporated into the butter, making the cake light and airy.
4. Adding the eggs:
Incorporate the eggs, one at a time, mixing continuously. Ensure each egg is well incorporated before adding the next one. This will help achieve an even texture.
5. Adding the sour cream and flavors:
Beat the sour cream with the vanilla extract and almond essence, then incorporate this mixture into the butter cream. Mix on low speed to avoid splattering.
6. Incorporating the dry ingredients:
With the mixer on low speed, gradually add the flour mixture to the wet composition. Mix until everything is well combined, but do not overmix; excessive mixing can lead to a dense cake.
7. Preparing the pan:
Grease a tart pan with butter and dust it with flour so the cake doesn’t stick. Pour the batter into the pan and level the surface.
8. Arranging the peaches:
Place the peach slices evenly on top of the batter. Each slice will add a note of freshness and sweet-tart flavor.
9. Preparing the topping:
In a small bowl, mix the brown sugar, flour, cinnamon, ground nutmeg, and crushed almonds. Add the butter at room temperature and mix with your fingers or a fork until you achieve a crumbly texture.
10. Adding the topping and baking:
Sprinkle the topping mixture evenly over the peaches. Place the pan in a preheated oven at 180 degrees Celsius and bake for about 50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
11. Cooling the cake:
Allow the cake to cool completely in the pan before cutting it. This step is essential as it helps the cake to stabilize and be cut more easily.
Serving and suggestions
This cinnamon and peach cake is delicious both warm and cold. You can serve it plain, but also with a scoop of vanilla ice cream or whipped cream for an extra touch of elegance. Additionally, a cup of fruit tea or a sweet white wine will perfectly complement this culinary experience.
Practical tips
- Choosing peaches: Choose peaches that are ripe but firm to avoid them breaking down during baking.
- Gluten-free option: You can use gluten-free flour to adapt the recipe.
- Alternative sweeteners: If you want a healthier option, you can replace sugar with honey or maple syrup, but adjust the amount according to your preferences.
Nutritional benefits
Peaches are an excellent source of vitamins, especially vitamin C, which helps strengthen the immune system. They are also rich in antioxidants and fiber, making them a healthy choice for desserts. Combined with butter and flour, this cake becomes a satisfying snack, but remember to consume in moderation.
Frequently asked questions
- Can I use other fruits? Yes, you can replace peaches with apples, plums, or cherries, depending on the season and your preferences.
- How can I store the cake? The cake keeps well in the refrigerator, covered, for 3-4 days. You can gently reheat it before serving.
- Is it suitable for vegans? This recipe can be adapted to a vegan version using plant-based butter and coconut yogurt instead of sour cream.
By experimenting with this recipe, you will not only create a delicious dessert but also share joyful moments with your loved ones. The cinnamon and peach cake can quickly become a favorite in your family! So put on an apron, gather the ingredients, and enjoy the cooking process!
Ingredients: 3 peaches, 200g flour, 1 teaspoon baking powder, 1 teaspoon ammonia, 1 teaspoon salt, 120g butter, 100g granulated sugar, 50g brown sugar, 2 large eggs, 1 cup sour cream, 1 teaspoon vanilla extract, 1 teaspoon almond essence. For topping: 50g brown sugar, 50g flour, 1 teaspoon cinnamon, a pinch of ground nutmeg, 5 tablespoons butter, 50g almonds.
