Cinnamon-flavoured Peach Cake

36 Reviews
100% would make this recipe again

A great every-night summer cake.

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Preparation : 15 min Cooking : 1 h Standing : 1 h Cooking Dish : 23 cm-diameter springform pan
290 calories/serving


1/2 cup butter, unsalted 120 g
3/4 cup sugar 150 g
2 eggs size large
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 1/4 cup white flour (all purpose) 160 g
1 tsp baking powder 3 g
3 peaches, yellow, pitted, cut into 2 cm segments 460 g
1/2 tsp ground cinnamon 2 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 175°C/350°F. Butter a springform pan.
  2. Using an electric mixer, beat the butter in a bowl until it is fluffy. Add all but 2 tablespoons of the sugar and beat until blended. Add the eggs, one at a time, beating well after each addition, then pour in the lemon juice. Mix the flour with the baking powder in a separate bowl, then blend it into the sugar-egg mixture. Beat well until smooth, then spread the batter evenly in the prepared pan.
  3. Arrange the peach slices on top of the batter in concentric circles to cover completely, pressing lightly to adhere. In a small bowl, mix the cinnamon and the remaining 2 tablespoons of sugar, then sprinkle over the cake.
  4. Bake the cake in the middle of the oven until the top is brown and a tooth-pick inserted into center comes out clean, about 1 h. Let the cake cool down a few minutes, then cut around it to loosen it from the pan and remove the pan sides.
  5. Let the cake cool down about 1 h, then serve it slightly warm or at room temperature.

Nutrition Facts Table

per 1 serving (120 g)


% Daily Value




13 g

20 %

Saturated 7.8 g
+ Trans 0.6 g

42 %


80 mg


40 mg

2 %


39 g

13 %


2 g

7 %


23 g

Net Carbs

37 g


4 g

Vitamin A

14 %

Vitamin C

7 %


4 %


9 %


This recipe is :
Good source of  :
Folacin, Selenium
Source of  :
Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits ½
Meat and Alternatives 0
Fats 2 ½
Other Foods 1

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36 Reviews (34 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fruits | Desserts | Low Sodium | Halal | Kosher | Vegetarian | Bake | Brunch

Top Reviews

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october 20, 2021 | I would make this recipe again

Easy to make and a big hit with hubby. I would make this again with peaches, or rhubarb. Yum.

Useful 0
october 01, 2009 | I would make this recipe again

It's delicious and easy to make. My husband really liked it.

Useful 0

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