Indulge in the succulent delight of our Sumptuous Peach Bliss, a cake brimming with juicy peaches, tender crumb, and a delectable crumble topping. This irresistible dessert is a must-try for peach enthusiasts and anyone with a sweet tooth!
Ingredients & Substitutions
Elevate your baking experience with the following ingredients:
- Peaches: Opt for canned peaches, drained, for convenience.
- Flour: Choose all-purpose flour or go gluten-free with an equal amount of gluten-free flour.
- Baking Powder: Ensure freshness with 2 1/2 teaspoons of baking powder.
- Topping: Craft a sweet liquid with whole milk, unsalted butter, and granulated sugar for a moist and flavorful touch.
- Crumble: Enhance each bite with sweetness and crunch using a simple crumble, though the cake is still divine without it.
Can Fresh Peaches Replace Canned Peaches?
Absolutely! Both canned and fresh peaches bring a delightful flavor, with canned peaches adding a touch more moisture. If using fresh peaches, dice approximately 2 1/2 peaches (no need to peel) and reduce baking time to 60 minutes.
Adapting to Different Pans
Flexibility is key! If a 7-inch springform pan isn’t available, an 8×8-inch or 9×9-inch baking dish works well, though the cake will be slightly shorter. Adjust baking times accordingly. For a 9×13-inch dish, double the recipe, lining with parchment paper, and monitor baking times closely.
Storing Peach Cake with Care
Preserve the freshness of your peach cake by allowing it to cool completely before wrapping it in plastic wrap and aluminum foil. For short-term storage (1-2 days), room temperature suffices. For longer durations (3-4 days), refrigerate, ensuring proper wrapping to prevent drying.
Freezing Peach Cake for Future Bliss
Yes, you can freeze this peachy delight! Skip the crumble topping for freezing. Follow these steps:
- Let the cake cool completely.
- Wrap it tightly in plastic wrap, followed by a layer of aluminum foil.
- Label and date the packaging.
- Freeze for up to 2-3 months.
- Thaw in the refrigerator overnight before savoring.
Ingredients:
- 1 cup (125 g) all-purpose flour (125 g in European measurement)
- 1/3 cup (67 g) granulated sugar (67 g in European measurement)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 3 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup (109 g) vegetable oil
- 1 can (29 ounces) peaches, drained, diced, divided
Crumble
- 3 tablespoons unsalted butter, melted
- 1/2 cup (62.5 g) all-purpose flour* (62.5 g in European measurement)
- 1/3 cup (42 g) confectioners’ sugar (42 g in European measurement)
- 1 pinch kosher salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
Topping
- 1/2 cup (122.5 g) whole milk (122.5 g in European measurement)
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
Instructions:
- Preheat the oven to 375°F (190°C). Line a 7-inch springform pan with parchment paper and coat with cooking spray.
- In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
- In a small bowl, mix eggs, vanilla, and oil. Incorporate the wet ingredients into the dry.
- Fold in peaches, reserving 1/2 cup. Pour batter into the pan and top with reserved peaches. Bake for 65-70 minutes.
- During the last minutes of baking, prepare the crumble and topping.
- Crumble: Combine melted butter, flour, confectioners’ sugar, salt, vanilla, and cinnamon in a small bowl.
- Topping: Heat milk, butter, and sugar until dissolved.
- Assembly: After baking, insert a skewer to create spaced holes. Pour the milk mixture, top with crumble, and let the cake cool for 10-15 minutes.
- Remove from the springform, place on a plate, and indulge in this custard-like delight!
Notes:
*Optional: Bake the flour on a sheet pan for 10 minutes at 350°F (175°C) before making the crumble.
