Peach Cake with Pastry Cream and Almond Flakes

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This Peach Cake with Pastry Cream and Almond Flakes is a delightful, tender, and aromatic dessert that combines fresh, juicy peaches with a smooth, creamy custard topping and a subtle crunch from toasted almond flakes. Its soft crumb, light sweetness, and fresh fruit make it a perfect choice for any occasion—from a cozy family dessert to an elegant tea party centerpiece. The blend of buttery cake, fragrant vanilla, and luscious pastry cream provides layers of flavor and texture that keep you coming back for more.

The recipe is straightforward and approachable, making it an excellent baking project for beginners and seasoned home cooks alike. With a moist crumb, a delicate peach topping, and a creamy filling, this cake perfectly balances simplicity with sophistication.

Cooking Time

Preparation Time: 20 minutes
Baking Time: 40-45 minutes

Total Time: Approximately 1 hour

Ingredients

For the Cake Batter:

2 eggs
5 tablespoons (100g) sugar
8g vanilla sugar

2½ tablespoons (50g) butter, softened
5 tablespoons (50ml) vegetable oil
8g baking powder

340-360g all-purpose flour

For the Peach Topping:

4 ripe peaches, peeled and diced

For the Pastry Cream:

1 egg
3 tablespoons (60g) sugar
8g vanilla sugar

2 tablespoons (30g) pastry cream powder
500ml milk
1 tablespoon (20g) butter

For the Finish:

Almond flakes

Powdered sugar for dusting

Step-by-Step Cooking Directions

Prepare the cake batter:
Begin by cracking 2 eggs into a large mixing bowl. Add 5 tablespoons of sugar and 8g of vanilla sugar. Using a whisk or an electric mixer, beat the eggs and sugars until the mixture is pale and fluffy, indicating that air has been incorporated, which will help the cake rise and achieve a light texture.
Add fats:
Next, add the softened butter and vegetable oil. Mix until fully combined. The butter adds richness and flavor, while the oil ensures moisture and softness in the crumb.

Combine dry ingredients:
In a separate bowl, sift together the flour and baking powder. This ensures the baking powder is evenly distributed, preventing any uneven rising or dense spots.
Incorporate dry ingredients:
Gradually add the dry ingredients to the wet mixture, folding gently to combine without deflating the batter. The batter should be smooth and slightly thick but still pourable.
Prepare the cake pan:
Grease a 26cm diameter cake mold with butter. This prevents sticking and helps achieve a golden crust.

Add batter to mold:
Pour the batter into the prepared mold, spreading it evenly.
Add peaches:
Distribute the peeled and diced peaches evenly over the top of the batter. The peaches will sink slightly during baking, infusing the cake with their juice and aroma.
Bake:
Place the cake in a preheated oven at 180°C (350°F) and bake for 40 to 45 minutes. Test doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

Prepare pastry cream:
While the cake bakes, start making the pastry cream. In a saucepan, whisk together 1 egg, 3 tablespoons sugar, 8g vanilla sugar, and pastry cream powder until smooth. Slowly add 500ml milk while whisking to avoid lumps.
Cook pastry cream:
Place the saucepan over medium heat. Stir continuously until the mixture thickens to a creamy custard consistency. Remove from heat and stir in 1 tablespoon of butter until melted and smooth. Allow the cream to cool slightly.
Add almond flakes:
When the cake is nearing completion, sprinkle almond flakes generously on top. Return the cake to the oven for 3 to 5 minutes to toast the almonds until golden and fragrant.

Cool and serve:
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a cooling rack. Once cooled, dust with powdered sugar and serve slices topped with the fresh pastry cream.

Nutritional Information

(Approximate per slice, based on 8 servings)

Calories: 320 kcal
Protein: 5g
Fat: 15g

Saturated Fat: 6g
Carbohydrates: 40g
Sugars: 25g

Fiber: 2g

The Origins and Popularity of the Recipe

This cake draws inspiration from classic European fruit cakes and custard tarts, especially those popular in Central and Eastern Europe. The combination of fresh fruit baked into a buttery cake base is a traditional way to showcase seasonal fruit, while the creamy pastry custard topping adds a luxurious texture reminiscent of French patisserie. Cakes that combine fruit and custard have enjoyed popularity for centuries because of their balance of sweetness, freshness, and richness.

Peach cakes like this are especially popular in summer months when fresh peaches are in season, providing a refreshing but indulgent treat. The use of almond flakes as a crunchy topping is a nod to Mediterranean baking traditions, where nuts frequently enhance desserts.

Reasons Why You’ll Love This Recipe

Simple yet elegant: This cake combines easy-to-find ingredients with straightforward steps to create a dessert that looks and tastes impressive.

Moist and tender: The addition of both butter and oil ensures the cake stays moist and soft for days.
Fresh fruit flavor: Juicy peaches baked into the cake provide natural sweetness and acidity.
Creamy custard layer: The pastry cream adds a smooth, velvety contrast to the cake’s texture.

Nutty crunch: Toasted almond flakes give a delightful finish and texture contrast.
Perfect for all occasions: Whether for casual family dessert or festive gatherings, this cake fits perfectly.

Health Benefits

While this cake is a treat, it includes fresh fruit—peaches are an excellent source of vitamins A and C, potassium, and dietary fiber, which supports digestion and immune health. Using eggs provides protein, and the moderate use of fats like butter and oil provides essential fatty acids needed for energy. Baking at home allows control over sugar quantity, enabling you to make it lighter or richer depending on your preference.

Serving Suggestions

Serve this peach cake slightly warm or at room temperature. Top individual slices with an extra spoonful of chilled pastry cream or a dollop of whipped cream for added indulgence. A scoop of vanilla ice cream pairs beautifully during warmer months. Fresh mint leaves or a sprinkle of cinnamon also complement the peach flavor nicely.

Common Mistakes to Avoid

Overmixing the batter: Mix just until combined to avoid tough cake texture.
Not preparing the pan correctly: Butter your pan generously to prevent sticking.
Overbaking: Keep an eye on the cake towards the end of baking to avoid dryness.

Pastry cream lumps: Whisk the pastry cream continuously while adding milk to avoid lumps.
Undertoasting almonds: Watch the almonds carefully to prevent burning.

Pairing Recommendations

This cake pairs wonderfully with a cup of Earl Grey or chamomile tea. For wine lovers, a chilled glass of Moscato or a light Riesling complements the fruity sweetness. For a richer experience, a cappuccino or latte works well, especially with the creamy custard topping.

Cooking Tips

Use ripe but firm peaches to avoid too much juice leaking into the cake batter.
If fresh peaches aren’t available, canned or frozen peaches (drained) work well too.

Let the pastry cream cool in the fridge before using if you want it thicker.
For extra flavor, add a teaspoon of cinnamon or nutmeg to the batter.
Toast almond flakes on a dry skillet before sprinkling on the cake for more intense flavor.

Similar Recipes to Try

Classic French Clafoutis with cherries
Apple custard tart with a shortcrust pastry
Almond and peach upside-down cake

Vanilla sponge cake with mixed berry compote
Italian ricotta and peach crostata

Variations to Try

Substitute peaches with other stone fruits like nectarines or plums.

Add a tablespoon of lemon zest to the batter for a citrusy twist.
Use coconut milk in the pastry cream for a dairy-free option.
Top with toasted walnuts or pistachios instead of almonds.

Add a splash of amaretto or peach liqueur to the batter for an adult version.