Peach & Whole Wheat Cake Recipe – Easy Cinnamon Dessert

Last Updated on 3 months by Neha Deshmukh

Peach & Whole Wheat Cake Recipe – Easy Cinnamon Dessert

Hey everyone! If you’re anything like me, the scent of cinnamon and ripe peaches instantly transports you to a cozy, happy place. I stumbled upon this recipe a few years ago, looking for a way to use up a mountain of gorgeous, seasonal peaches, and it’s been a family favourite ever since. It’s wonderfully simple, incredibly comforting, and the whole wheat flour adds a lovely, slightly nutty flavour that just works. Let’s get baking!

Why You’ll Love This Recipe

This Peach & Whole Wheat Cake is the perfect dessert for so many reasons. It’s easy enough for a weeknight treat, but special enough to impress guests. The combination of sweet, juicy peaches with the warm spices is just divine. Plus, using whole wheat flour makes it a little bit healthier, right? It’s a beautiful cake that feels like a warm hug.

Ingredients

Here’s what you’ll need to create this peachy goodness:

• 2 cups chopped peaches (about 300g)
• 1/4 – 1/2 cup sugar (50-100g), depending on peach sweetness
• 7 tablespoons unsalted butter (100g), melted
• 1 cup whole wheat flour (120g)
• 2 teaspoons baking powder (10g)
• 1 pinch salt
• 1/2 teaspoon vanilla extract (2.5ml)
• 1/4 teaspoon cinnamon powder (1.25g)
• 2 pinches nutmeg powder
• 1/2 cup sugar (50g)
• 1 cup milk (240ml)

Ingredient Notes

Let’s talk ingredients for a sec!

• Whole Wheat Flour: Don’t be scared of whole wheat! It adds a beautiful texture and flavour. You can also use a mix of whole wheat and all-purpose flour if you prefer.
• Cinnamon & Nutmeg: This spice blend is everything. Seriously, don’t skimp! It’s what gives this cake its warm, comforting aroma and flavour. I love using freshly grated nutmeg if I have it.
• Fresh Peaches: This recipe really shines with fresh, ripe peaches. They’re best when in season (typically summer months). If you can’t find fresh, frozen peaches (thawed and drained) can work in a pinch, but the flavour won’t be quite as vibrant.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 190°C (370°F). Peel, pit, and chop those beautiful peaches into 1-1.5 inch chunks. Toss them with ¼ to ½ cup of sugar – taste a piece to see how sweet your peaches are and adjust accordingly! Let this sit while you prep the rest.
2. Melt the butter. You can do this in a pan on the stovetop or in the microwave. Just make sure it’s melted, not browned.
3. In a bowl, sift together the whole wheat flour, baking powder, salt, cinnamon, and nutmeg. Add ½ cup of sugar and whisk everything together until nicely combined.
4. Now, add the vanilla extract and milk to the dry ingredients. Gently mix until just combined. Don’t overmix – a few lumps are totally okay! If the batter seems too thick, add a splash more milk.
5. Pour the melted butter into a 9×9 inch baking dish. This creates a lovely, buttery layer on the bottom of the cake. Then, gently layer the batter over the butter without mixing them together.
6. Spoon the sugared peaches evenly over the batter. Drizzle those delicious peach juices all over the top. Yum!
7. Bake for 40-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Important: Try not to open the oven during the first 30 minutes, or the cake might sink.
8. Let the cake cool slightly before serving warm with a scoop of vanilla ice cream. Seriously, the warm cake + cold ice cream combo is heavenly.

Expert Tips

• Don’t Overmix: Overmixing develops the gluten in the flour, which can make the cake tough.
• Peach Placement: Gently nestling the peaches into the batter helps prevent them from all sinking to the bottom.
• Oven Temperature: Make sure your oven is properly preheated for even baking.

Variations

• Vegan Adaptation: Swap the butter for a vegan butter alternative and the milk for plant-based milk (almond, soy, or oat work well).
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. Bob’s Red Mill 1-to-1 Baking Flour is a great option.
• Spice Level Adjustment: If you really love cinnamon and nutmeg, feel free to add a little more! A pinch of cardamom would also be lovely.
• Festival Adaptations: This cake is perfect for harvest festivals or any celebration where you want a taste of autumn.

Serving Suggestions

This cake is wonderful on its own, but even better with:

• A scoop of vanilla ice cream (my personal favourite!)
• A dollop of whipped cream
• A sprinkle of chopped nuts (pecans or walnuts would be delicious)
• A warm cup of chai

Storage Instructions

• Room Temperature: Store leftover cake in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, refrigerate for up to 4 days.
• Freezer: You can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and then foil.

FAQs

Is this cake better with fresh or canned peaches?

Fresh peaches are always best, especially when they’re in season. But if you can’t find fresh, canned peaches can work in a pinch. Just make sure to drain them well.

Can I use a different type of flour besides whole wheat?

Yes! You can use all-purpose flour, or a blend of all-purpose and whole wheat.

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!

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 right before baking.

What’s the best way to prevent the peaches from sinking to the bottom of the cake?

Gently nestling the peaches into the batter helps. Also, make sure your batter isn’t too thin.