Cardamom Peach Cake

Cardamom Spiced Peach Cake | Our Lady of Second Helpings
Peaches and cardamom are one of my all time favorite flavor combinations. In my humble opinion cardamom is under appreciated in western cooking. Cooking with peaches (or nectarines for that matter) and not sprinkling in a dash of this aromatic spice is leaving a huge flavor opportunity on the table.
Cardamom Spiced Peach Cake | Our Lady of Second Helpings
We took this cake to a potluck a few weeks ago and it was a huge hit especially among the young attendees. Such a huge hit, in fact, that our family didn’t get to have a slice. The Little Helping was visibly distressed to find out he had to leave the party cake-less. Even though I didn’t think we needed an entire cake in our house I promised to bake a second one the next day. Round two of baking provided a chance to double check my adjustments to the original recipe and the inspiration to share it with you!
The density of this cake lands it somewhere between a coffee cake and a dessert cake. As far as I’m concerned that means you may feel free to enjoy a slice at any time during the day – once. The cake will keep for a few days and while I haven’t tested freezing and thawing a portion I imagine it would do very nicely if you chose to wrap half for a future cake craving. It is also a lovely treat to share with friends, just be sure to keep a serving for yourself.
Cardamom Spiced Peach Cake | Our Lady of Second Helpings

Cardamom Spiced Peach Cake | Our Lady of Second Helpings

Cardamom Peach Cake
Serves 10
This cake dances between light dessert and dense coffee cake. Sweet peaches celebrate summer and warm spice hints at cooler days to come.
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
221 calories
35 g
38 g
8 g
3 g
5 g
92 g
74 g
20 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 221
Calories from Fat 69
% Daily Value *
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 38mg
Sodium 74mg
Total Carbohydrates 35g
Dietary Fiber 1g
Sugars 20g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 medium fresh peaches – approximately 1/2 lb
  2. 1 1/2 cups flour
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon ground cardamom
  5. 1/2 teaspoon ground nutmeg
  6. 1/4 teaspoon salt
  7. 6 tablespoons butter, room temperature
  8. 3/4 cup cane sugar
  9. 1 large egg
  10. 1/2 cup low fat milk
  11. Topping: 1 tablespoon cane sugar, 1/2 teaspoon cinnamon
  1. Prep: Rinse, dry and slice the peaches into 1/2 inch wedges. Leave the skin on the peaches. You’ll need about 16-20 slices for this recipe. Set the slices aside.
  2. Prepare a 9 inch cake pan by placing a circle of parchment in the bottom and lightly greasing the sides of the pan. Preheat the oven to 350 degrees
  3. Sift together the flour, baking powder, cardamom, nutmeg, and salt. Set aside.
  4. Use an electric mixer to whip the butter and sugar until they are light and fluffy. Should take about 2-3 minutes on medium speed. Add the egg and continue whipping for another 1-2 minutes. You want the batter to fluff up and turn a smooth buttery yellow.
  5. Alternate adding the dry ingredients and the milk. Begin with 1/3 of flour mixture and mix just enough to combine then add 1/2 of the milk again mixing just enough to combine. Continue adding the flour, milk, flour until the batter is an even texture and the dry ingredients are fulling incorporated. The batter will be quite thick.
  6. Spoon the batter into the prepared cake pan and smooth the top so it is roughly even, it can be a little lumpy bumpy.
  7. Poke the peach slices, skin side up, part way into the batter. Leave about 1/2 an inch of peach standing above the top of the batter. Finish by sprinkling the mixture of sugar and cinnamon over the top of the cake.
  8. Bake the cake for 40 – 50 minutes. Check for doneness after 40 minutes by inserting a toothpick into the center of the cake. If it comes out sticky continue baking for 5 to 10 additional minutes or until a toothpick comes out clean. Let the cake to sit in the pan for 10 minutes before transferring the cake to a cooling rack. Allow the cake to cool completely before serving – several hours if possible.
Adapted from Peach Cake via Pastry Studio
Our Lady of Second Helpings

Cardamom Spiced Peach Cake | Our Lady of Second Helpings


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