Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: dessert, baking