Description
This German Peach Cake is a delightful dessert featuring a tender, moist batter topped with fresh, juicy peach slices. The buttery cake is slightly sweetened with vanilla sugar and complemented by the natural aroma of ripe peaches, making it a perfect summer treat or afternoon indulgence. Simple to prepare, it combines classic baking techniques with fresh fruit for a balanced, appealing finish.
Ingredients
Fruit
- 4-5 peaches, halved, pitted, and sliced
Cake Batter
- 150 grams butter, softened (2/3 cups)
- 150 grams sugar (3/4 cups)
- 2 sachets vanilla sugar or 2 teaspoons vanilla extract
- 4 eggs
- 1 pinch of salt
- 250 grams all-purpose flour (1 1/2 cups)
- 50 grams cornstarch (1/4 cup + 2 tbsp)
- 1 teaspoon baking powder
- 50 ml milk (1/4 cup)
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Preheat Oven and Prepare Peaches: Preheat your oven to 360°F (180°C). Halve the peaches, remove the stones, and slice them into thin pieces to use as the topping.
- Prepare the Springform Pan: Line a 9-inch (23-26 cm) springform pan with parchment paper and grease the sides to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter, sugar, and vanilla sugar (or vanilla extract) until the mixture is white and fluffy, which should take about 5 minutes. This aeration helps create a light texture in the cake.
- Add Eggs and Salt: Gradually add the eggs one at a time while continuing to mix. Then add a pinch of salt to enhance the flavors.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cornstarch, and baking powder to remove lumps and evenly distribute the leavening agent.
- Incorporate Dry Ingredients and Milk: Gradually add the sifted dry ingredients into the butter and egg mixture, using a whisk or spatula at low mixer speed to combine without overmixing. Pour in the milk to bring the batter together into a smooth consistency.
- Assemble the Cake: Spread the prepared batter evenly into the lined and greased springform pan. Smooth the surface with a spatula. Arrange the peach slices decoratively on top of the batter.
- Bake: Place the cake in the preheated oven and bake for about 45 minutes. Begin checking at 40 minutes by inserting a toothpick or paring knife into the center of the cake. The cake is done when the tester comes out clean without any wet batter attached.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan. Once cooled, dust the top with powdered sugar before serving. This enhances the cake’s sweetness and presentation.
Notes
- Use ripe but firm peaches to avoid excessive moisture that can make the cake soggy.
- Vanilla sugar can be substituted with vanilla extract if preferred.
- If you don’t have cornstarch, you can substitute it with an equal amount of flour, but the texture may be slightly less tender.
- Check the cake closely towards the end of baking time to avoid overbaking, which can dry out the cake.
- For an extra touch, serve with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
