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Summer Peach Cake Recipe | In Jennie's Kitchen

Summer Peach Cake

5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

  • 3 egg whites save yolks for a later use
  • Pinch of salt
  • 120 grams 1/2 cup + 2 tablespoons granulated natural cane sugar
  • 60 grams 4 tablespoons butter, softened
  • 60 grams 6 tablespoons flour
  • ¼ teaspoon almond extract
  • 1 large whole peach, cut into 8 slices
  • Confectioners’ sugar to serve (optional)

Instructions
 

  • Preheat the oven to 400ºF (200ºC). Grease the sides of an 8-inch (20-cm) springform pan with butter. Flour lightly. Line the bottom with a sheet of parchment (cut it to fit if not using precut round sheets).
  • Add the egg whites and salt to a medium bowl. Beat on medium-high until stiff peaks form. Set aside.
  • Add the butter and sugar to a clean, medium bowl. Beat until fluffy and well mixed.
  • Add the flour and almond extract. Beat until just combined. Stir in a third of the beaten egg whites.
  • Gently fold in the remaining egg whites.
  • Spread the batter into the prepared pan. Arrange the peach slices on the top in a swirl pattern.
  • Bake 32 to 35 minutes, until puffed, golden, and cake springs back when tapped in the center. Remove from oven, and let cool completely on a wire rack before serving. Dust with confectioners’ sugar before serving, if desired.