When the last of fresh fruits becomes too ripe, bake them into a decadent cake. Sweet peaches and nutty whole wheat flour create a perfect balance of flavors.
By Maya Moscovich
Although summer is almost over, the fruit flies are not really realizing it, and that means that we have to stash the fruits and veggies in the fridge. Hiding our food in our house, means that we forget about its existence often, and that means a LOT of leftover, over ripened fruits.
One way to use the last of summer’s ripe bounty, especially when over ripe, is to bake them into a delicious cake.
This time the victims were lovely yellow peaches that turned all wrinkly in the fridge. Too ugly to eat them whole, I had to do something to save the day, and so I came up with a wonderful whole wheat soft and very fruity peach cake.Print
Whole Wheat Blueberry Peach Cake
When the last fruits becomes too ripe, bake them into a decadent cake. Sweet peaches and nutty whole wheat flour create a perfect balance of flavors. This super easy, super soft, super tasty peach cake is just so good, I promise it’ll become your go-to peach cake recipe.
- Author: Maya Moscovich
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Category: dessert, baking
- 2 Eggs – Divide into Egg Whites and Yolks
- 6 Tbsp Sugar – Divided
- 4 Peaches – Cored and cut into small cubes
- 8 Tbsp Whole Wheat Flour
- ½ Tbsp Baking Powder
- 1 Tbsp Cornstarch
- 1 Tbsp Milk
- 1 Tbsp Lemon Juice
- 80gr Butter – Melted
- 1 tsp Vanilla Extract
- Blueberries for topping – optional
- Preheat oven to 375F (180C)
- Place the egg whites in a mixer bowl, add 4 Tbsp sugar and beat on high speed until forms foam with firm peaks (about 3 – 4 minutes).
- In a separate bowl, whisk together the egg yolks, vanilla extract, milk and lemon.
- In another bowl, combine the whole wheat flour, baking powder, 2 remaining Tbsp sugar and cornstarch.
- Add the egg yolk mix and melted butter into the flour mix and combine.
- Add in the egg white foam and gently fold into the batter, stirring every few folds until fully combined and you get a fluffy batter (don’t mix too fast so you don’t “break”the egg foam).
- Add in the cubed peaches and fold into the fluffy batter.
- Pour the batter into a greased and parchment paper layered 8 inch round cake pan (you can also use a deep enough Pyrex pie pan).
- If you are decorating with blueberries, now’s the time to nicely arrange them on the top of the cake.
- Bake for 30-35 minutes in the preheated oven or until golden brown and firm to touch.
Being born and raised in Israel, Mayas nutrition always consisted of food that’s spiced well, light on the stomach and includes a lot of vegetables, fruits and olive oil. Now residing in Halifax, Nova Scotia, she is on a quest to reconnect with the food traditions of her home country.