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Summer Peach Cake

  • Author: Cosette's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 1 cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Lebanese

Description

This lovely Summer Peach Cake, or snacking cake as I like to call it is perfect for breakfast, brunch or simply a snack. It won’t last long in your house! I love the nutty flavor if using hazelnut or almond flour but it can also be made simply with all-purpose flour. 


Ingredients

Scale

Cake

  • 2 large eggs
  • ¼ cup granulated sugar (50 grams)
  • ½ cup dark/light brown sugar (100 grams)
  • 2 teaspoons whiskey/bourbon (can sub vanilla)
  • ⅓ cup olive oil (65 grams)
  • Zest of 1 lemon
  • 1 teaspoon lemon juice
  • ¾ cup whole milk yogurt (190 grams)
  • 2 cups all-purpose flour (240 grams)
    **Hazelnut flour – see notes for flour adjustment if using nut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2.5 teaspoon ground anise
  • 1 teaspoon salt

Crumb Topping + Fruit

  • 3 Tablespoons butter, softened (40 grams)
  • 4 Tablespoons flour (40 grams)
  • ¼ cup dark/light brown sugar (50 grams)
  • 1 large peach or 1 cup pitted cherries

 


Instructions

Cake

  1. Preheat your oven to 375F. Spray a 9×9 pan with cooking spray and then line with a sheet of parchment paper. This will allow the cake to be removed easily from the pan and keep fruit and topping in tact.
  2. In a large bowl, combine your eggs, sugar, brown sugar, whiskey/vanilla, olive oil, lemon juice + zest and yogurt. Whisk until fully combine and pale yellow in color.
    2 eggs, 1/4 cup sugar 50g, 1/2 cup brown sugar 100g, 2 teaspoons whiskey/vanilla, 1/3 cup olive oil 65g, zest of lemon, 1 teaspoon lemon juice, 3/4 cup yogurt 190g
  3. Add your flour (and nut flour if using), baking soda, baking powder, ground anise and salt. Fold into your wet mixture until JUST combined.

    If using ALL all-purpose flour add 2 cups of flour 240 grams
    If using part all-purpose flour and part hazelnut or almond flour use:
    1 1/2 cups flour 180 grams + 1/2 cup 50g of nut flour

    1 teaspoon baking soda, 1/4 teaspoon baking powder, 2 teaspoons ground anise, 1 teaspoon kosher salt

     

  4. Pour batter into prepared baking pan.

Crumb Topping

  1. In a small bowl, add your softened butter, flour and brown sugar. 
  2. Work with a fork or hands to create small pea-sized crumbles.
  3. Place crumb topping on top of cake and finally layer slices of peaches or cherries

Bake

  1. Bake cake for 30-40 minutes at 375F or until testing toothpick comes out clean with no batter remaining. 
  2. Allow cake to cool, slice and enjoy!

Notes

All-Purpose Flour vs Combination with Nut Flour

  • ALL All-Purpose Flour Method:
    • Use 2 cups or 240 grams of flour
  • All-Purpose Flour + Hazelnut Flour:
    • Use 1 1/2 cups or 180 grams of flour and
    • 1/2 cup or 50 grams of hazelnut flour
  • If using salt other than kosher salt, half the amount

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