Ingredients
- Cake:
- 180 g unsalted butter, softened
- 220 g granulated sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 220 g all-purpose flour
- 100 ml buttermilk
- 2 teaspoons baking powder
- Decoration (optional):
- 2 peaches, sliced
- 20 g granulated sugar
- Chantilly Cream:
- 300 g whipping cream
- 60 g icing sugar
- 1 tablespoon vanilla extract
- 1 tablespoon milk powder (optional)
- 2 tablespoons peach jam
- 2 teaspoons hot water
- Mint leaves (for garnish)
Instructions
- Preheat oven to 180°C and prepare a 9-inch cake pan.
- Beat butter, sugar, and vanilla until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix flour and baking powder in a separate bowl.
- Add half of dry ingredients to batter, then buttermilk, then remaining dry ingredients.
- Fold in cubed peaches lightly coated in flour.
- Transfer batter to pan and smooth top.
- If desired, arrange peach slices on top and sprinkle with sugar.
- Bake for 60–75 minutes until a toothpick comes out clean.
- Cool completely before decorating.
- Whip cream with icing sugar, vanilla, and milk powder until stiff peaks form.
- Spread cream over cake and decorate with glazed peach slices and mint.
Notes
- Coat peaches with flour to prevent sinking.
- Use cold cream for best whipping results.
- Cover cake with foil if it browns too quickly.
- Store with cream in refrigerator up to 5 days.
- Plain cake can be stored at room temperature.
- Do not freeze after adding cream topping.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
