Fresh Peach Torte
Elevate your dessert game with this delightful Fresh Peach Torte, a perfect celebration of summer’s juiciest fruit. This recipe features a buttery, tender cake base crowned with a stunning layer of freshly sliced peaches kissed with a hint of cinnamon. With just 20 minutes of prep time, this simple yet elegant torte is ideal for any occasion, from casual family dinners to festive gatherings. The turbinado sugar sprinkled on top adds a delicate crunch and caramelized finish, making each bite irresistibly satisfying. Whether served warm with a scoop of creamy vanilla ice cream or enjoyed at room temperature with a dollop of whipped cream, this peach torte is the ultimate showcase for ripe, in-season peaches. Perfect for peach lovers and effortless to bring together, this dessert will become a new favorite in your baking repertoire!
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Recipe Information
Ingredients
- 115 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 pieces large eggs
- 125 grams unbleached all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 pieces fresh peaches, peeled and sliced
- 1 tablespoon lemon juice
- 0.5 teaspoon ground cinnamon
- 2 tablespoons turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan or regular round cake pan, then line the base with parchment paper for easy removal.
In a large bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Spread the batter evenly into the prepared pan. The batter will be thick, so use a spatula to smooth the surface.
In a medium bowl, toss the sliced peaches with the lemon juice to prevent browning, then arrange the slices in a circular pattern on top of the batter.
Sprinkle the arranged peaches with ground cinnamon and, if desired, a couple of tablespoons of turbinado sugar for extra texture and caramelization.
Bake in the preheated oven for 50-55 minutes, or until the torte is golden brown and a toothpick inserted into the center comes out clean.
Allow the torte to cool in the pan on a wire rack for 15 minutes. Then, run a knife around the edges, release it from the springform pan, or carefully remove it from the regular pan and transfer to a serving plate.
Serve slightly warm or at room temperature. Enjoy plain, or with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 34.7 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 175 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
