Category: Cake

Fresh Peach Fluffy Pancakes Cake

Fresh Peach Fluffy Panacakes Cake1

Another fruit cake you’ll say, eh? But I just can’t let the amazing plethora of summer fruit pass by just like that. Without a dessert tribute at least!

I was too lazy to bake muffins or flip the pancakes so I went an easier route. My favorite buttermilk cake route. I know I have given you this and this this month but this recipe is different from those. Of course it uses buttermilk but it tastes like a cross between muffins and pancakes without having to actually make them! How do you like that! 😉

Fresh Peach Fluffy Panacakes Cake3

Just like my previous recipes, this recipe does not require electric mixer and the batter comes together in like 5 minutes total. Seriously! The result is fluffy and tender cake like a perfect pancake should be!

Fresh Peach Fluffy Panacakes Cake2

So how this cake is different from my previous buttermilk cakes? The batter resembles the pancake batter unlike my previous recipes. So no heavy duty mixing for this cake. In fact, you leave the lumps in the batter. Only gentle folding does the job. Another difference is.. Unlike topping the cake with the fruits in our previous recipe, we fold in the fruit in the batter to get peach in every bite! Yum!!

Fresh Peach Fluffy Panacakes Cake4

It’s a gorgeous weather in Bangalore today, I’m having a slice of it while writing this and I just can’t tell you how good it tastes the next day too! I had one slice with the dusting of confectioner’s sugar and another with vanilla ice-cream.. Delicious both ways!

You can replace all-purpose flour with whole wheat flour to make it healthier. Rest, you just got to deal with the sugar! 😛

You have to make this!!! Just be sure to use ripe peaches. Peel them, remove the pit, chop in a bite-sized pieces and you’re ready.. Only 2-3 peaches required!

Fresh Peach Fluffy Pancakes Cake

Prep time: 5-10 mins | Baking time: 35-40 mins

Yields: 8 pieces

Ingredients:

  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt, a pinch
  • 1 large egg
  • ½ cup white granulated sugar
  • ½ cup buttermilk
  • 1/3 cup full-fat yogurt
  • 1 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2-3 medium peaches, peeled, thinly sliced (or a combo of stone-fruits)
  • Confectioner’s sugar, for dusting (optional)

Directions:

  1. Preheat the oven to 180°C/350°F. Line 8×8 inches square baking dish with a foil and grease it.
  2. In a large bowl, sift all-purpose flour, baking powder, cinnamon, nutmeg, salt.
  3. In another bowl, whisk egg and sugar together. Add buttermilk, yogurt, oil, vanilla and whisk.
  4. Add wet ingredients to dry ingredients slowly and fold in gently. If you get lumps in better t is all right.
  5. Gently fold in peach cubes. Bake for 35-40 minutes or till the top and sides are golden and toothpick inserted in the center comes out dry.
  6. Let the cake cool in a baking dish for half hour. Slice it and dust with confectioner’s sugar and serve it plain or along with ice-cream.
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Vanilla Buttermilk Eggless Sponge Cake

Vanilla Buttermilk Eggless Sponge-2

After the last post of SugarPlum Cinnamon Buttermilk Cake, many people wanted an eggless sponge cake. I knew I had to bake one immediately… hence this post.

This recipe is from my initial baking days… very simple and easy to make even for beginners… so naturally it never got posted on the blog. Not bragging but I thought it to be too simple to be posted here. But trust me, it is every bit delicious! This is my go-to recipe while baking for non egg-eaters and it has turned out perfect every single time so it is tried, tested and tasted recipe in a true sense!

Use this as your basic cake recipe and add any other ingredients you like to it. Cinnamon, chocolate, lemon… anything! Sky is truly a limit. Use any other fruit you like or even better, make it tropical (pineapple and coconut, anyone?) style! Getting ideas?! 😉

This eggless sponge is moist, has tight crumb and relatively flat top which makes it perfect for a multi-layer cake for birthdays or for any other occasion. In past, I have successfully doubled and tripled this eggless sponge recipe to make a 2 or 3-layer celebratory cake. For frosting ideas and recipes, read the recipe notes at the end of this post.

Vanilla Buttermilk Eggless Sponge Cake-1

Previously I have always used fresh strawberries for this eggless sponge as seen in the picture above. This time I had Kiwi fruit on hand so I decided it was time for a change. I am not a fan of baked Kiwi fruit so I refrained from adding fruit pieces to the batter which I sometimes do with strawberries but if you have no such qualms then go ahead.

It is perfect for eating any time of the day!

Yup, even for breakfast!

It has yogurt and fruit! Totally acceptable, right?! 😉

Kiwi Buttermilk Cake - Eggless1

 

Recipe adapted from here

Print Recipe
Vanilla Buttermilk Sponge Cake ~ Eggless
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Topping
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Topping
Instructions
  1. Preheat the oven to 180°C/350°F. Spray a 6 or 8-inch baking dish with vegetable oil and line the bottom with parchment paper.
  2. Sift together flour, baking powder, baking soda and salt in a bowl.
  3. In a separate bowl, cream together butter, oil and sugar with electric mixer or hand whisk. Whisk in vanilla extract.
  4. Using rubber spatula, gently stir in dry ingredients to the wet ingredients in 2-parts alternating with yogurt/buttermilk, ending with dry ingredients. Do not over-mix the batter.
  5. Spoon the batter in a baking dish and smooth out the surface with the back of spoon. Top with Kiwi/strawberry slices and sprinkle with sugar. Bake for 25-30 minutes or till the toothpick inserted in the center comes out clean.
Recipe Notes

*Stays fresh for 3-4 days if refrigerated in an airtight container.
*Want to add fruit within the cake batter instead on top? Mix together about 1/2 generous cup of chopped fruit and 1 Tbsp flour, fold into the cake batter.
*You may double/triple/quadruple the recipe to make layers for a multi-layered cake. Use vanilla bean buttercream, fresh strawberry cream cheese frosting, lemon cream cheese frosting or coconut buttercream frosting recipe to decorate.

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