This Cinnamon Peach Cake is a delightful treat that combines the subtle sweetness of peaches with the warm spice of cinnamon, making it a perfect companion for tea, whether served hot or iced. The cake features beautifully arranged peach slices on top, creating a stunning rose-like pattern that enhances its visual appeal, making it not just a dessert but a centerpiece of your tea table.
Why You’ll Love This:
The cake’s moist, fluffy texture is perfectly complemented by the caramelized peach topping, which adds a lovely texture and a burst of fruitiness with every bite. The hint of cinnamon infuses the cake with a comforting spice that’s not overwhelming but just enough to evoke a sense of warmth and nostalgia. This cake is as enjoyable to make as it is to serve, offering a creative outlet in arranging the peach slices into a beautiful floral design.
Perfect Occasion:
Ideal for afternoon tea parties, brunch gatherings, or as a sophisticated dessert at family dinners. It’s especially fitting for spring and summer events when peaches are in season, but it can certainly bring a touch of sunshine to any occasion year-round.
Decoration Tips:
For a truly spectacular presentation, take the time to carefully arrange the peach slices in the shape of a rose on top of the batter before baking. After baking, dust the cake lightly with powdered sugar and serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the fruity flavors. Edible flowers can also be added around the cake for an extra touch of elegance.
Ingredients:
- Peach Topping:
- 2-3 peaches, thinly sliced
- 50g light brown sugar
- 1 tsp ground cinnamon
- Cake:
- 200g flour
- 1/2 tsp salt
- 2 tsp baking powder
- 2 eggs
- 1 tsp vanilla extract
- 85g unsalted butter, softened
- 100g sugar
- 80ml milk
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper.
- Prepare the Peach Topping:
- In a bowl, combine the sliced peaches with light brown sugar and ground cinnamon, ensuring the slices are evenly coated. Set aside.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, salt, and baking powder.
- Cream Butter and Sugar:
- In a separate large bowl, beat the softened unsalted butter and sugar until the mixture is light and fluffy. Add eggs one at a time, followed by vanilla extract, ensuring to scrape down the sides of the bowl after each addition.
- Combine Wet and Dry Ingredients:
- Alternately add the dry ingredients and milk to the butter mixture in four parts, starting and ending with the dry ingredients. Mix just until combined; avoid overmixing.
- Assemble and Bake:
- Pour the batter into the prepared pan, smoothing out the top. Carefully arrange the coated peach slices on top of the batter in the shape of a rose.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan, then transfer to a serving plate. Enjoy this beautiful and flavorful cake with your favorite tea.
Enjoy this visually stunning and delicious Cinnamon Peach Cake, a sweet treat that’s sure to impress at any gathering!
