Peach Cake

Enjoying the peaches?

And nectarines! A fruit that is totally inseparable from the sun, from summer, from sticky fingers because the juice has run out... I always try not to give in to nostalgia when mid-August arrives. Summer is not over! Even though the mornings are getting cooler again, and in the evening the shadows are getting longer. What better way to fight nostalgia than with a nice piece of cake?

This cake is a perfect companion for late afternoon snacks. Comforting, soft, fragrant... It goes well with a tea, or even a cold herbal tea, when the temperature rises. Its irresistible side has only one bad side: it will be devoured in less time than it takes to realize that it was prepared. So you'll have to prepare another one quickly.

Peach Cake

Prep Time: 2 hours 35 minutes
Cook Time: 45 minutes
Course: Dessert
Cuisine: Switzerland
Difficulty: easy
Servings: 6 people


  • 250 g flour - white
  • 150 g cream - fleurette
  • 125 g butter
  • 100 g almond powder
  • 75 g sugar
  • 5 fisheries
  • 3 eggs
  • 0.5 lemon - zest
  • 1 sachet vanilla sugar
  • 1 pinch salt
  • 3 tsp baking powder
  • 1 lemon juice


  • Preheat oven to 180°.
  • Pit and slice peaches. Sprinkle with lemon juice and set aside.
  • In a bowl, beat butter with a mixer. Add sugar, vanilla sugar, salt and lemon zest.
  • Mix. Add eggs one by one.
  • Add flour, yeast, lemon juice, cream and almond powder in two steps.
  • Mix with mixer until smooth.
  • Pour the batter into a baking pan lined with baking paper. Place reserved peach slices in a rosette on top of the dough.
  • Bake for 45 minutes in the preheated oven and let cool before eating.


Calories: 582kcal | Carbohydrates: 64g | Protein: 13g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 402mg | Potassium: 282mg | Fiber: 5g | Sugar: 25g | Vitamin A: 1205IU | Vitamin C: 12mg | Calcium: 209mg | Iron: 4mg
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