Easy Peach Cake (Dairy Free)
Peach season is here! This is the time when I buy too many peaches and nectarines from the farmer’s market and we just can’t eat them all. The easy peach cake is perfect for times when you have few bruised peaches left that nobody wants to eat. This recipe is simple and fast to make. Also, it needs only few ingredients that most of you already have at home.
Last time I made it was when we had my husband’s coworkers over for a dinner. I had the whole menu figured out, but I had no idea what to do for dessert. I opened the fridge and I saw two very sad looking peaches and I instantly thought about using them to make a simple cake. The recipe for the easy peach cake was the first thing that came to my mind. I know it and use it for so many years. I think I learned it from one of my neighbors in Bulgaria. My husband’s coworkers loved the dessert and asked for seconds. That is when I decided that this recipe deserves some recognition and I’ll write a blog post about it.
Why Should you make the easy peach cake?
This cake is everything I want in a dessert. The sponge is light and fluffy. During baking the peaches release their aroma and juices into the dough. This creates a flavor like no other. When I take a bite from this dessert I start with the creamy center and I save the crust for last. A bite of that caramelized crust reminds me slightly of the Italian lady fingers. They are typically used to prepare Tiramisu.
This recipe is so simple and easy to follow. The actual preparation of the cake takes only 15 minutes. It requires hand or stand mixer, because you need to incorporate a lot of air in the batter. The air in the eggs acts as a leavening for the cake. Therefore, you need just a half of a teaspoon of baking powder.
Helpful tips
- Beat the eggs with the sugar very well. It is very important to beat them until the mixture is smooth and the sugar is dissolved.
- Once you add the flour stir with a spatula or mix on a low speed for a short period of time. If you mix for too long and on a high speed you might ruin the cake’s texture. The batter should be airy and creamy.
- Peel the peaches in advance. The peel gets chewy and stringy once you bake it. It is not very pleasant to eat.
- Baking time might be different! It might take less or more then 40 minutes depending on the oven. I bake the cake until it is set in the middle. I use a clean, wooden toothpick to insert in the middle . If it comes out clean the cake is ready.
- Cool off the cake completely before you dust it with powdered sugar.
- Store leftover peach cake on the countertop for 2-3 days. It should be in a food safe container with a lid to prevent it from drying out. You can also store it in the refrigerator for a week.
Did You Make This Recipe?
If you try this Easy Peach Cake, I’d love to hear what you think! Leave a comment below and let me know how it turned out. Your feedback means so much and helps other readers too! And if you share a photo on Instagram or tag me @thefoodkooky, I’d be thrilled to see your creation!
Easy Peach Cake
Equipment
- Hand or stand mixer
Ingredients
- 3 large eggs
- 1 cup sugar
- ½ cup oil light tasting is best
- 1 tsp vanilla extract
- ½ tsp baking powder
- 1 cup all purpose flour
- 2 peaches nectarines work too
- 1 Tbsp powdered sugar for dusting
Instructions
- Preheat the oven to 355F.
- Crack the eggs in a bowl and start mixing them with a hand mixer. Then add the sugar to the same bowl. Continue mixing until the sugar is completely dissolved (at least 5-7 minutes). The mixture should look creamy and smooth.
- Add the oil and the vanilla and continue to mix until the wet ingredients are well combined.
- Then add the flour and baking powder to the bowl. Use a spatula to incorporate the dry ingredients until you get a smooth mixture. Do not overmix.
- Pour the dough into a round pie dish with a 9 inch diameter. You can use any pan you like as long as is oven safe.
- Peel and cut the peaches into two halves. Then slice each half to thin slices (half moons).
- Arrange the slices on top of the cake batter.
- Bake for 35-40 minutes or until the cake is set in the middle. I insert a wooden toothpick in the middle of the cake. If it comes out clean the cake is ready.
- Allow the cake to cool down then dust the powdered sugar on top.
- Store leftover cake on the countertop in a food safe container with a lid for 2-3 days. Or in the refrigerator for up to a week.
Notes
Other dessert recipes you might like?
Cake with Plums and a Cheesecake Layer
Five Ingredient Peach Crumble (Vegan Gluten and Grain Free)