Italian Peach and Cinnamon Cake
8 servings
80 minutes
Italian peach and cinnamon cake is a refined combination of delicate dough with rich aromas of cinnamon and the sweetness of ripe peaches. This dessert comes from sunny Italy, where culinary art is infused with passion and tradition. Peaches add freshness and juiciness that perfectly complement the warm spices, creating a rich, harmonious flavor. Yogurt in the dough makes it especially airy, while cane sugar is softly caramelized. It’s the perfect cake for cozy family evenings or festive gatherings, highlighting the simplicity and elegance of Italian cuisine. It can be served warm or chilled, with a cup of aromatic espresso or freshly brewed tea. The finishing touch is powdered sugar with cinnamon, giving each slice an exquisite touch.
1
Beat softened butter with sugar and cinnamon until frothy. Add eggs and mix. Then add sifted flour with baking soda, salt, and finally pour in yogurt. Mix everything until smooth.
- Butter: 160 g
- Cane sugar: 150 g
- Cinnamon: 1 teaspoon
- Chicken egg: 2 pieces
- Wheat flour: 220 g
- Soda: 1 teaspoon
- Salt: to taste
- Yogurt: 150 g
2
Grease a 20-22 cm diameter mold with butter and sprinkle with flour. Pour half of the batter into the mold.
- Butter: 160 g
- Wheat flour: 220 g
3
Wash the peaches, remove the pit, and slice the flesh. Place the peaches on the dough and pour the remaining dough on top.
- Peaches: 500 g
4
Bake in a preheated oven at 180°C for 50 minutes. Remove the finished pie from the oven, cool it, and sprinkle with a mixture of powdered sugar and cinnamon.
- Powdered sugar: to taste
- Cinnamon: 1 teaspoon