Step-by-Step Preparation
1. Prepare the peaches
Wash and peel the peaches (you can leave the skin on if preferred). Cut into thin slices and set aside.
2. Make the batter
In a mixing bowl, beat the eggs and sugar until light and fluffy. Add the milk and oil.
Gradually fold in the sifted flour, baking powder, and vanilla (if using). Mix until smooth and lump-free.
3. Cook the cake
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Lightly grease a non-stick pan with a little oil or a knob of butter.
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Arrange the peach slices on the bottom of the pan in an even layer.
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Pour the batter over the peaches and spread it evenly with a spatula.
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Cover with a lid and cook over low heat for 30–35 minutes.
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Check doneness with a toothpick—if it comes out clean, it’s ready.
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If necessary, flip the cake onto a plate and return it to the pan to cook for another 5 minutes on the other side.
Tips & Variations
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Add a teaspoon of cinnamon for a warm, spiced flavor.
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For more texture, fold extra peach chunks directly into the batter.
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Swap part of the flour with almond flour for extra softness.
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For a lighter version, use brown sugar and plant-based milk (like almond or oat milk).
