Peach Bundt Cake
This easy Peach Bundt Cake comes together in no time and it’s perfect to eat along tea or coffee. It’s not too sweet and it’s filled with ripe delicious peaches.
As you may already know, I love simple bundt or pound cakes. I’m not a fan of those cakes filled with cream. Those are not my favorite, these are.
Simple cakes (not too sweet) filled with summer fruit enjoyed with a cup of coffee. Just lovely!
In the summer time, I think these simple cakes are even better, because they’re filled with tons of fruit.
And a plus side: it comes together in no time at all.
If you don’t have or like peaches you can make this bundt cake with almost any fruit you like. The other day I made one with cherries. It was divine!
I encourage you to experiment and see what you like best.
- 5 medium eggs
- 125 g of plain yogurt
- 3-4 peaches (I had really small peaches so I used 7)
- 80 ml of sunflower seed oil
- 100 g of brown sugar
- 4 tablespoons of slivered almonds (or use raw whole almonds cut lengthwise)
- a pinch of salt
- 280 g of all-purpose flour
- 1 teaspoon of baking powder
- butter or oil to grease the loaf pan
This recipe is pretty straightforward and it takes just a few minutes to prepare.
Have two bowls prepared, one large, and one small.
In the larger one add the whites with a pinch of salt, and in the other one, add the yolks.
Beat the whites until soft peaks appear. Add the sugar in two stages and mix again.
Make sure the egg whites are fully beaten and if you turn the bowl upside down, they will remain in the bowl and not fall on your head. I would love to see if they do fall. 🙂 🙂 🙂
Add the yolk and mix again. Now, add the yogurt and the oil. Mix mix mix.
It’s better if you have everything prepared and ready to go.
Lastly, add the flour already mixed with the baking powder through a sieve to make sure there are no lumps.
Fun fact: After I shot this photo, the sieve fell into the batter. 🙂 🙂
Core and chop washed peaches as small as you want.
It’s better if the peaches are not really tender, because the tender they are, the juicier they are. And if they’re juicy, they leave a lot of moisture inside the cake. We want to flavor but without too much moisture.
Add the pieces of peach in the batter and incorporate them throughout, but don’t overmix.
In the meantime, preheat the oven at 180*C.
Grease the bundt cake pan with butter or oil and pour the batter into the pan.
Sprinkle slivered almonds on top or you can chop whole raw almonds lengthwise.
Bake in the preheated oven 40-50 minutes, until golden and a toothpick comes out clean, or with just a few crumbs.
Enjoy with a cup of coffee or tea. It lasts a few days fresh in an airtight container.
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I can’t wait to delve into some peaches!