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Peach cake with poppy seeds

Peach Cake with Poppy Seeds – A Slice of Fruity Bliss

This Peach Cake with Poppy Seeds blends sweet peaches and nutty poppy seeds in a simple, delightful dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: German
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 basis Tortenboden (Cake Base)
  • 2 cups Mehl (Flour) Substitute with almond flour for gluten-free.
  • 1 cup Zucker (Sugar) Use sugar alternatives if needed.
  • 2 teaspoons Backpulver (Baking Powder)
  • 3 large Eier (Eggs) Replace with applesauce or chia seeds for vegan option.
  • 100 grams Butter (Butter) Substitute with margarine or coconut oil for dairy-free.
For the Creamy Filling
  • 500 grams Quark (Curd Cheese) Can substitute with ricotta or cream cheese.
For the Fruity Topping
  • 4 pieces Pfirsiche (Peaches) Fresh or canned works well.
Optional Ingredients
  • 50 grams Gemahlener Mohn (Ground Poppy Seeds) Mix in optional nuts for variety.

Equipment

  • mixing bowl
  • Cake pan
  • measuring cups
  • electric mixer

Method
 

Instructions
  1. Preheat your oven to 180°C (350°F).
  2. In a large mixing bowl, combine the flour, baking powder, and ground poppy seeds.
  3. In a separate bowl, cream softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time into the creamed mixture, mixing well after each addition.
  5. Gradually fold the dry ingredients into the wet batter, alternating with quark.
  6. Grease and flour your cake pan generously.
  7. Slice peaches and lay them on top of the batter evenly.
  8. Bake for approximately 30-35 minutes or until a toothpick comes out clean.
  9. Allow to cool for 10 minutes in the pan before transferring to a wire rack.
  10. Let the cake cool completely before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Store leftover cake at room temperature for up to 2 days or refrigerate for longer freshness. Can freeze portions for up to 2 months.

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