Peach & Curry Leaf Cake Recipe – Cinnamon Ginger Delight

Last Updated on 2 months by Neha Deshmukh

Peach & Curry Leaf Cake Recipe – Cinnamon Ginger Delight

Hey everyone! I’m so excited to share this recipe with you. It’s a little unusual, a little unexpected, and completely delicious. I first stumbled upon a version of this cake at a friend’s place during Diwali, and I’ve been tweaking it ever since to get it just right. The warm spices, sweet peaches, and that surprising hint of curry leaf… trust me, it’s a flavor combination you won’t forget!

Why You’ll Love This Recipe

This Peach & Curry Leaf Cake isn’t your average bake. It’s a beautiful blend of Indian spices and a classic peach cake. The curry leaves add a subtle savory note that balances the sweetness perfectly. It’s moist, flavorful, and makes your kitchen smell absolutely incredible while it’s baking. Plus, it’s a fantastic way to impress your friends and family with something a little different!

Ingredients

Here’s what you’ll need to make this delightful cake:

• ½ cup (113g) butter
• 1 cup (200g) sugar
• 1 cup (120g) all-purpose flour
• 1 tbsp (15ml) baking powder
• ½ tsp (2.5ml) cinnamon
• ½ tsp (2.5ml) ground cardamom
• 1 tsp (5ml) freshly grated ginger
• ⅛ tsp (0.6ml) freshly grated nutmeg
• 1 tsp (5ml) curry leaves, minced
• ¾ cup (177ml) evaporated milk
• 2 cups (approx. 300g) peaches
• ⅓ cup (67g) brown sugar

Ingredient Notes

Let’s talk about a few key ingredients to make sure your cake turns out perfectly:

• Curry Leaves: Don’t skip these! They’re the secret ingredient. Fresh curry leaves are best – they have a lovely citrusy, slightly pungent aroma. You can find them at most Indian grocery stores. If you absolutely can’t find fresh, you might be able to use dried, but the flavor won’t be quite the same.
• Evaporated Milk: This gives the cake a lovely richness and moisture. It’s different from condensed milk, so make sure you grab the right one! You can find it in the baking aisle of most supermarkets.
• Spice Blend: The combination of cinnamon, cardamom, and nutmeg is classic Indian baking. Feel free to adjust the amounts to your liking – I love a good dose of cardamom!
• Stone Fruits: While peaches are traditional, this recipe works beautifully with other stone fruits too. My grandmother used to make a similar cake with plums when peaches weren’t in season. Nectarines or apricots would also be delicious!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C).
2. Melt the butter in a pan over medium heat until it’s bubbly and lightly browned. This adds a lovely nutty flavor. Pour the melted butter into a 9-inch baking dish, making sure to coat the bottom and sides.
3. In a bowl, whisk together the sugar, flour, baking powder, cinnamon, cardamom, and nutmeg. This ensures everything is evenly distributed.
4. Stir in the evaporated milk and grated ginger until just combined. Don’t overmix! A few lumps are okay.
5. Gently pour the batter over the melted butter in the baking dish – no need to stir. Now, carefully layer the peach slices on top of the batter.
6. Sprinkle the minced curry leaves and brown sugar evenly over the peaches. This creates a beautiful caramelized topping.
7. Bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cake cool slightly before serving. It’s amazing warm with a scoop of vanilla ice cream!

Expert Tips

• Don’t overbake! This is a moist cake, and you don’t want it to dry out.
• Use ripe, but firm peaches. They’ll hold their shape better during baking.
• Grate the ginger and nutmeg fresh. The flavor is so much better than pre-ground.
• For a deeper flavor, try lightly toasting the spices in a dry pan for a minute or two before adding them to the batter.

Variations

Want to customize this cake? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the evaporated milk for a plant-based milk like oat or almond milk. It works beautifully!
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.
• Spice Level: If you prefer a stronger spice flavor, add an extra ¼ teaspoon of cinnamon or cardamom.
• Festival Adaptations: This cake is perfect for celebratory occasions! During Diwali, I sometimes add a sprinkle of chopped nuts on top for extra richness.

Serving Suggestions

This cake is delicious on its own, but here are a few ideas to take it to the next level:

• A scoop of vanilla ice cream is a classic pairing.
• A dollop of whipped cream adds a touch of elegance.
• A sprinkle of chopped pistachios or almonds provides a nice crunch.
• Serve with a cup of chai for the ultimate Indian treat!

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It’s best enjoyed slightly warmed.

FAQs

1. Can I use fresh peaches instead of canned?

Absolutely! Fresh peaches are fantastic. Just make sure they’re ripe but firm.

2. What does the curry leaf add to the cake?

The curry leaf adds a subtle savory and aromatic note that balances the sweetness of the peaches and spices. It’s a unique flavor that really elevates the cake.

3. Can this cake be made ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just add the peaches and curry leaves right before baking.

4. What is the best way to ensure the peaches don’t sink to the bottom?

Lightly toss the peach slices in a tablespoon of flour before layering them on the batter. This helps them stay suspended.

5. Can I substitute evaporated milk with another type of milk?

While evaporated milk gives the best texture, you can use whole milk or half-and-half in a pinch. The cake might be slightly less moist.

6. How can I tell when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean, it’s done! If not, bake for a few more minutes and check again.