Description
A comforting peach cake baked to perfection with a crumbly topping, reminiscent of traditional Italian flavors.
Ingredients
Scale
- 2 cups fresh or canned peaches, diced
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup rolled oats
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Combine dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until evenly mixed.
- Cream butter and sugars: In another bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Incorporate egg and vanilla: Beat in the egg and vanilla extract until fully integrated.
- Gradually add dry to wet: Slowly incorporate the dry mixture to the butter mixture, mixing until just combined; do not overmix.
- Fold in peaches: Gently fold in diced peaches to keep their integrity intact.
- Layer the batter: Pour half of the batter into the prepared cake pan, then sprinkle rolled oats evenly over it.
- Finish layering: Top with the remaining batter and sprinkle with additional rolled oats if desired.
- Bake: Place in the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool before serving to enhance the flavors and make slicing easier.
Notes
Use fresh or canned peaches packed in juice or water to reduce added sugars. For additional nutrition, consider adding flax seeds or chia seeds to the batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg