There’s nothing quite like sinking your teeth into a warm, sweet, soft, and juicy peach filled with delicious cake. Top these cake-stuffed peaches with vanilla ice cream and it’s gonna be like melt-in-your-mouth peaches and cream!
Disclosure: I received a copy of The Ultimate One-Pan Oven Cookbook for review, but not compensated. All opinions are mine.
Julia Konovalova is the creator of the Imagelicious blog and she recently released her new cookbook titled “The Ultimate One-Pan Oven Cookbook“. Upon browsing the book, I had my eye on these two recipes: Stunning Strawberry Slab Cake and Cake-Stuffed Peaches. I decided to go for peaches since, believe it or not, I have never tried fresh Peaches before! Where I grew up this stone fruit is a rare find and if ever there is, it’s very expensive for sure. I’ve only eaten the bottled and canned ones which I happen to like too.
Fun Fact: Why are peaches fuzzy?
Something peculiar about these peaches is their fuzzy, red-orange skin. Scientists don’t really know for sure why they have a fuzzy skin. While the fuzz isn’t meant to stop us humans from eating the fruit, they believe that it helps protect its delicate skin from insects.
Recipe Test Results For Cake-Stuffed Peaches
The cake is delicious and not so sweet, which is good as it blends nicely with the sweet, juicy peaches.
The cake is soft while the peaches are on the juicy, gooey side. I am not a fan of eating the skin though, so when I make this again I would take the extra time to peel the peaches.
The steps are simple and you just need one pan! How easy is that?!
Quick and easy to make – a good dessert on a weekday or if you’re simply out of time to make elaborate desserts for your guests.
You have to make and eat them all on the same day they were made. According to Julia, the cake part will get a little soggy from all the peach juices left overnight. But I have to say, my husband and I didn’t have any problems consuming them all in one day. They’re delicious!
Yes! But will be following the suggested tweaks below.
– For me the fuzzy peach skin was a bit difficult to swallow. I would peel the skin off the peaches or use nectarines instead. Refer to this article on how to easily peel peaches without a knife.
– Next time I would make a bigger hole in the peaches to make room for more cake batter. I like a good balance between the amount of cake and peaches.
– Like with most fruits, the exposed fruit flesh looked dry after baking. For the photos that you see here, I glazed these cake-stuffed peached with a simple apricot fruit glaze to make them more appetizing.
To make an apricot fruit glaze, simply heat 1/4 cup of apricot jam or preserves with 1 tablespoon water in a small saucepan over medium-low heat until melted. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. Lightly coat each cake-stuffed peach with the glaze using a pastry brush.
– You have to serve this with vanilla ice cream or a dollop of whipped cream. It’s so good!
What I love about the Ultimate One-Pan Oven Cookbook:
-The Ingredients have weight measurements – totally a game changer! I’m an advocate for measuring ingredients by weight, especially when it comes to baking; it gives you more consistent result and ensures that you have the right amount of flour, sugar, or any other ingredient. It’s also a lot easier to measure savory ingredients such as cheese, cauliflower, etc. by weight than cups.
-Each recipe has a photo and they look so appetizing! We live in a very visual world and it’s always nice to see how the finished dish should look like.
– There’s a good variety of delicious recipes that only require one pan to make — from tasty breakfasts to decadent desserts.
- 3 pieces large peaches
- 1 piece large egg
- 3 tablespoons (35 grams) sugar
- 1/4 cup (30 grams) all-purpose flour
- 1 tablespoon (15 grams) plain yogurt
- 1/4 teaspoon baking powder
- small pinch of salt
- Preheat the oven to 375 F (190 C). Halve and pit the peaches. Scoop out a little bit of flesh from the peaches to make space for the cake stuffing. Make the cake batter. In a small bowl, whisk together the egg and sugar until just incorporated. No need to whip it double its size, only whisk together for 30-45 seconds. Add the flour, yogurt, baking powder, and salt. Mix together until a thick batter forms.
- Spoon the batter into the scooped-out peaches. Place the peaches onto a roasting pan and bake for 1 hour You might need to cover the roasting pan with foil after about 45 minutes if the cake stuffing begins to brown too much, so check periodically.
- Serve warm or at room temperature. These cake-stuffed peaches don’t keep well, so it’s better to eat them the same day. Otherwise, the juices from the peach will make the cake soggy.
- Note: Optionally, add some cardamom to the batter; it complements the peach flavor really well.
Excerpted from The Ultimate One-Pan Oven Cookbook by Julia Konovalova of Imagelicious. Reproduced with arrangement from the publisher.