Ginger-Peach Cake Recipe

Name: Ginger-Peach Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cake flour; 4 tablespoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/4 cup unsalted butter, softened; 1/2 cup white sugar; 2 eggs; 2 teaspoons vanilla extract; 1 teaspoon lemon zest; 1 tablespoon sour cream; 1/2 cup milk; 6 fresh mint leaves, thinly sliced; 2 fresh basil leaves, thinly sliced; 1 tablespoon grated fresh ginger root; 6 fresh peaches - peeled, pitted and chopped

Servings: persons

2 cups cake flour
4 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 tablespoon sour cream
1/2 cup milk
6 fresh mint leaves, thinly sliced
2 fresh basil leaves, thinly sliced
1 tablespoon grated fresh ginger root
6 fresh peaches - peeled, pitted and chopped

1
Preheat an oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
2
Sift together the cake flour, baking powder, cinnamon, nutmeg, and salt. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well. Beat in the vanilla and lemon zest. Add half of the flour mixture and beat on medium speed to combine. Blend in the sour cream and milk; stir in the remaining flour mixture. Fold in the mint, basil, ginger, and peaches and mix until thoroughly combined. Pour the batter into the prepared pan.
3
Bake in the preheated oven until browned and a toothpick inserted in the cake comes out clean, 50 to 60 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups cake flour, 4 tablespoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and more.

Yes, Ginger-Peach Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger-Peach Cake

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