This is my go-to breakfast cake that I make over and over to start the day with warmth and love, but it’s also perfect for a midday snack.
In this version, I used peaches. However, it is so versatile that you can keep switching the fruit you are using, and it will be perfect throughout the whole year. Pears, apples, any kind of berries, apricots and plums are all amazing alternatives.
This recipe is for 8 servings. I used a 24cm round cake pan to have it this size.
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Ingredients and Prep Time
Time needed: 15 mins to prepare, 45 mins to cook.
| Ingredient | Amount |
|---|---|
| Large eggs | 2 |
| Sugar | 3/4 cup (150g) |
| Seed oil | 1/2 cup (100 ml) |
| Milk | 1/2 cup (100ml) |
| Cake flour (all-purpose flour works fine too; just check the batter consistency; you might need to add a splash of milk) | 2 cups (250 g) |
| Baking powder | 2 tsp (8 g) |
| Medium-sized peaches | 2 |
| Chocolate chips | To taste |
| Ground cinnamon and vanilla | To taste |
| Salt | A pinch |
How to Make the Cake
We are going to start by peeling and cubing the peaches, adding 1 tablespoon of sugar (from the one already written in the ingredients), the ground cinnamon and vanilla in a bowl, and mixing everything together. Let it sit until you add them so they can lose all the excess water and boost the flavor.
In a large bowl, whisk eggs and sugar. You can either use a hand whisk or an electric mixer. They both work perfectly; just be sure they are fluffy and whipped. Turn on the oven now, 170°C (350°F) fan-assisted, so it will be preheated while you bake.
Keep whisking while slowly adding seed oil and milk until the batter will be pale and fluffy.
Add flour, baking powder, and a pinch of salt.
Now drain the peaches (or any fruit you have chosen) and add them with the chocolate chips (either dark or milk, as you prefer) to the batter. Draining the fruit is what is going to avoid a mushy consistency in the cake.
Mix it gently and slowly, so it will still be well-whipped.
Grease the round cake pan evenly and pour the batter. You can put more chocolate chips on top if you prefer so.
Bake it for 45 minutes. I suggest checking it with a toothpick after 40 minutes. Poke the cake and, if it looks dry and there’s no batter around it, it is ready to go!
Tips and Tricks
- Wait for it to reach room temperature before cutting it, so it can hold in all the moisture; otherwise, it might fall apart.
- You might easily make it vegan, substituting 2 eggs with 1/2 cup of yogurt (120g) and the kind of milk you prefer.
This cake stays perfect for 3 to 5 days, depending on whether you place it in an airtight container.
