Easy Peach cake

5 from 13 votes

This moist & easy Peach cake recipe is probably the simplest and most delicious cake to make over the summer when sweet and fragrant peaches are in season.

Prep Time30

Cook Time1

Waiting time3

Total Time4 30

Course: Dessert

Cuisine: American

Servings:

Calories: 279kcal

Author: Katalin Nagy

Equipment

Ingredients

For the cake

60 g Vegetable oil
100 g Granulated sugar
1 Egg room temp
1 Egg yolk room temp
60 g Yogurt Thick, Greek or Turkish style use on room temp
100 g Pastry flour AP works too
½ teaspoon Baking powder
½ teaspoon Baking soda
Pinch of salt
90 g Peach cut into small pieces

For the topping

250 g Peach cut into segments
140 g Peach puree
30 g Granulated sugar
10 g lemon juice
Fresh thyme
3 Gelatine sheets 1.7g gelatin per sheet

Metric - US Customary

Instructions

Start with making the cake

Heat oven to 180 C / 356°F
Prepare a 15 cm (6 inch) round cake pan with parchment paper
Whick together wet ingredients: yogurt, egg, sugar, oil
Sift dry ingredients together: flour, salt, baking powder and baking soda then fold dry ingredients into the wet ingredients with the help of a Rubber spatula. Mix just until combined
Fold peach pieces in just until combined. Pour cake batter into cake pan
Bake for 30 min or until skewer inserted in the middle of the cake comes out clean
Cool the cake on Cooling rack

Prepare the fruit compote topping

Soak gelatine sheets into cold water
Cook peach and peach puree, sugar, lemon juice, fresh thyme in a saucepan over medium heat for 5 minutes
Remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into the compote
Assemble the Mousse cake ring (adjustable in size) and set it to the size of the cake that is 15cm / 6inch. For a neat looking, smooth side surface use Acetate cake collar within the mousse ring. Alternatively use a spring form tin
Place chilled cake into the mousse ring and pour warm but not hot compote over. Smooth the top with an Offset spatula
Chill cake in the fridge for 4 hours for the topping to set
Carefully remove the mousse ring and cake collar
Decorate with edible gold leaves and fresh thyme

Notes

Ingredient notes:

Measure your ingredients with a Digital scale for accuracy
For the sponge, room temperature ingredients will emulsify the best
3 sheets of gelatin sheets equal to 5g of gelatin. You can easily substitute the gelatin sheets by using the same amount of gelatin powder. For agar-agar, follow conversions according to the package instructions

Baking technique notes:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
While baking the sponge layer, remember not to overbake it. Over-baked sponge cake can become too dry
For a neat-looking, smooth side surface, consider using Acetate cake collar within the cake ring
Make sure you do not open the cake tin before the cake actually sets, respect the chilling time

Nutrition