Peach season has almost ended around here but if you are still able to get your hands on some fresh or even canned peach for that matter, that could turn your breakfast into major awesomeness. Yes! This banana breakfast cake could be made with either fresh or canned peach. I have used the fresh ones here but I would use canned variety in a heartbeat if need be.
I first made this cake with strawberries back in the strawberry season days in February but didn’t get a chance to blog hence I decided to bake it again using peach this time so that you all could try it during stone-fruit season but alas, I am late again. Surely you guys have come to expect this erratic behaviour from me by now and I don’t even have any silly excuse to back me up here anymore. ?
Coming back to the cake, as the title suggests, this cake here is eggfree and the batter is made using whole wheat flour, smidgen of oil and little cane sugar. You could replace cane sugar with powdered jaggery to make it refined sugar-free. Totally wholesome breakfast material. But there’s more. You could also make it vegan by using a vegan variety of yogurt or buttermilk. Win-win for everyone!
This recipe has lots of cinnamon which is my most favourite flavour to bake with after vanilla. Also, in my book, banana, peach and cinnamon go hand in hand and I love whole teaspoon of ground cinnamon here to enhance the banana flavour but if you don’t like then skimp down on cinnamon by adding half a teaspoon and a pinch of nutmeg if that’s your thing. If plums or apricots are available to you, use them on top in place of peach. Apart from strawberries, I have tried the plum version as well and it works beautifully. Basically, switch things up as you fancy and still the end product would be this gorgeous looking CAKE you’d want to devour in seconds.
Topping the cake batter with fruit instead of layering the fruit at the bottom makes demoulding this cake a breeze, definitely not as tricky as an upside-down cake. It also eliminates the chance that part/s of fruit would get stuck to the bottom of the cake pan. Topping it with granulated sugar before baking makes peach reach jam-like consistency while cooking in the oven. This in turn enhances the sweetness of peaches and helps in keeping the total added sugar to the minimum. Make this cake ASAP as it is just what your breakfast table needs alongside a cup of coffee.
Have a lovely rest of the week folks!
PS : If you’re in Mumbai, stay safe!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
slices
|
- 1 cup whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 Tbsp vegetable oil
- 1 medium-sized banana, mashed
- 3 Tbsp cane sugar, or powdered jaggery
- 1 tsp vanilla extract
- 3/4 cup buttermilk or 1/2 cup yogurt + 1/4 cup milk/water
- 2 large fresh peaches thinly sliced
- 1/2 Tbsp granulated white sugar
Ingredients
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|
- Preheat the oven at 180ºC/350ºF. Grease an 8-inch round cake pan with oil and set aside.
- In a small bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon and salt.
- In another medium-sized mixing bowl, whisk together oil, mashed banana, cane sugar/powdered jaggery, vanilla and buttermilk.
- Gently fold in dry ingredients into wet ingredients. Be careful not to overmix. Transfer the batter to the prepared cake pan. Top with the peach slices (as shown in the image) and granulated white sugar. Bake in the preheated oven for 25-30 minutes. Stays fresh for 3 days stored in an airtight container in refrigerator.
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