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–+ servings
Italian peach cake in a round cake pan.

Rustic Italian Peach Cake

Melissa
Satisfy your sweet tooth with this delicious rustic Italian peach cake recipe. Made with fresh peaches and a hint of warm spices, it's the perfect dessert for any occasion.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Dessert, entertaining, holidays, Snack
Cuisine Italian
Servings 10 slices
Calories 320 kcal

Equipment

  • 9 inch round cake pan

Ingredients
  

  • 2 ¾ cup All purpose flour plus a little extra for your cake pan
  • 2 cups fresh peaches diced into ¼ inch thick pieces
  • 1 cup sugar
  • 8 tablespoon unsalted butter room temperature
  • 3 large eggs
  • 1 tablespoon sugar
  • 2.5 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon

Instructions
 

  • Pre-heat your oven to 350 degrees
  • Grab a 9 inch round cake pan
  • Rub a tablespoon of butter all around the inside of your cake pan making sure to get the sides too.
  • Now add about a tablespoon of flour to your cake pan and shake the flour all around the pan so the flour sticks to the butter then turn it upside down over the sink and shake out any excess flour then set your pan aside.
  • In a large bowl, add your eggs and sugar and beat on medium speed until it becomes a pale yellow color.
    3 large eggs, 1 cup sugar
  • Now add your room temperature butter and whip that into the egg mixture until smooth.
    8 tablespoon unsalted butter
  • In another large bowl, sift your flour, baking powder, cinnamon and salt.
    2 ¾ cup All purpose flour, 2.5 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon
  • Add your sifted flour mixture into your egg and butter bowl and stir it in making sure it is mixed well. The batter will be very thick.
  • Add the peaches to the cake batter.
    2 cups fresh peaches
  • Gently fold the peaches into the batter making sure it is evenly distributed throughout the batter.
  • Now add your cake batter to your prepared cake pan.
  • You will need to push the batter to the sides of the pan since it is very thick.
  • Sprinkle with remaining sugar over the top.
    1 tablespoon sugar
  • Place your cake into the pre-heated oven and bake for 30-35 minutes or until the top is nice and golden and a toothpick inserted in the center comes out clean. All ovens vary so start checking your cake at 30 minutes.
  • When it is ready, remove it from the oven and place on a cooling rack for 20 minutes.
  • After 20 minutes, flip your cake out of the pan and let it cool for another 20 minutes.
  • Serve immediately or store in an air tight container for up to 2 days.

Nutrition

Calories: 320kcalCarbohydrates: 51gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 73mgSodium: 363mgPotassium: 97mgFiber: 1gSugar: 24gVitamin A: 452IUVitamin C: 1mgCalcium: 78mgIron: 2mg
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