Invisible Peach Cake

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This loaf cake is made with thinly sliced fresh peaches coated in a light batter flavored with lemon zest, vanilla, and almond extract. Baked until golden and set, it cools into a tender, fruit-forward cake with beautiful peach layers in every slice.

Cook Time50

Total Time50

Course: Dessert

Cuisine: American

Keyword: peach dessert

Servings: slices

Author: The Modern Nonna

Equipment

Ingredients

4 medium firm-ripe peaches peeled, pitted and thinly sliced, about 400 to 450 grams when sliced
2 large eggs
⅓ cup granulated sugar
zest of 1 lemon
⅓ cup milk warmed
2 tablespoons unsalted butter melted
1 teaspoon pure vanilla extract
½ teaspoon almond extract
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder

US Customary - Metric

Instructions

Preheat the oven to 350°F (177°C). Line an 11-by-5-inch loaf pan with parchment paper. Cut the washed peaches in half, remove the pit, place the peaches flat side down and slice on a mandoline (1.5-2mm thick). Set aside.
Next, add the sugar and lemon zest to a large bowl. Rub them together with your fingers until fragrant.
Add the eggs and mix for 1 to 2 minutes, until pale and slightly thickened.
Add the warm milk, melted butter, vanilla and almond extract. Mix until combined. Add the flour, salt and baking powder. Mix just until smooth.
Gently add the thinly sliced peaches and coat every slice in the batter.
Arrange the coated peach slices evenly in the prepared loaf pan. Pour any remaining batter overtop and gently shake the pan to distribute it.
Bake for 60 minutes, or until golden and set in the centre. Allow the cake to cool completely before slicing. Finish with powdered sugar, if desired.

Notes

Nonna's Tip: Allow the cake to cool completely before slicing to keep the layers intact. Trust me, it's worth the wait!

Safety Tip: Protect your knuckles from scrapes. Always, always use the guard when slicing with a mandoline.

Storage: Store this cake in an airtight container in the fridge for 3-5 days.

Nutrition