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Cinnamon Peach Cake Recipe (Spiced Peach Cake)

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Tarla Dalal • 29 August, 2016

Cinnamon Peach Cake Recipe (Spiced Peach Cake) | Tarla Dalal

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Table of Content

About Cinnamon Peach Cake

Ingredients

Methods

Batter for Cinnamon Peach Cake

How to Make Cinnamon Peach Cake

Nutrient values

Cinnamon Peach Cake Recipe | Spiced Peach Cake | Dalchini Peach Cake |

The Cinnamon Peach Cake is a warm, comforting dessert that brings together the sweetness of peaches and the aromatic charm of spices. This Spiced Peach Cake, also known as Dalchini Peach Cake, pairs cinnamon (dalchini) and dry ginger powder (sonth) to create a flavourful treat perfect for any occasion. With its soft texture and rich aroma, this cake promises a delightful experience in every bite.

The batter starts with a creamy base of powdered sugar and soft butter, mixed until smooth. Adding eggs one at a timeensures a light, fluffy structure that forms the foundation of the cake. This step is essential for achieving the moist and tender crumb that makes this peach cake truly irresistible.

Next, the dry mixture—consisting of plain flour (maida), baking powder, cinnamon powder, ginger powder, vanilla essence, and a pinch of salt—is gently folded into the batter. These warm spices not only enhance the overall flavour but also give the cake its signature spiced aroma. The combination of dalchini and sonth makes the cake perfect for festive moments or cosy evenings.

To elevate the texture further, chopped canned peaches and crunchy walnuts (akhrot) are stirred into the mixture. The peaches provide bursts of fruity sweetness, while the walnuts add a nutty contrast that balances the softness of the cake. Once baked at 180°C (360°F), the cake emerges beautifully golden with a comforting fragrance that fills the kitchen.

After cooling slightly, the cake is loosened, demoulded, and sliced into six generous wedges. Serve this Cinnamon Peach Cake warm to truly appreciate its melt-in-your-mouth softness and spiced richness. Whether enjoyed with tea, coffee, or as a dessert after meals, this Dalchini Peach Cake is sure to become a favourite for those who love fruity and spiced desserts.

Ingredients

for Cinnamon Peach Cake

Method

for Cinnamon Peach Cake

Combine the sugar and butter in a deep bowl and mix well using a spatula.
Add the eggs, one at a time and mix very well.
Add the plain flour, baking powder, cinnamon powder, dry ginger powder, vanilla essence and salt and fold it gently using a spatula.
Add the peaches and walnuts and mix gently using a spatula.
Transfer the mixture into a greased 175 mm. (7”) diameter aluminium tin and bake in a pre- heated oven at 180°c (360°f) for 30 minutes.
Cool slightly and loosen the edges of the cake with the help of a sharp knife.
Demould the cake and cut into 6 equal wedges.
Serve immediately.

Cinnamon Peach Cake recipe with step by step photos

Batter for Cinnamon Peach Cake

1. To make the batter for Cinnamon Peach Cake, in a deep bowl, put 1/2 cup soft butter.
2. Add 1/2 cup powdered sugar.
3. Mix well using a spatula.
4. Add the eggs, one at a time and mix very well.
5. Add sieve 1/2 cup plain flour (maida).
6. Add1/2 tsp baking powder.
7. Add 1 tsp cinnamon (dalchini) powder, 1/2 tsp dried ginger powder (sonth), 1/2 tsp vanilla essence and a pinch of salt and fold it gently using a spatula.
8. Add the 1/2 cup chopped canned peaches and 1/4 cup chopped walnuts (akhrot) and mix gently using a spatula.

How to Make Cinnamon Peach Cake

1. To make the Cinnamon Peach Cake, Grease a 175 mm. (7 inch) cake tin with melted butter.
2. Line it using parchment paper.
3. Pour the batter into a lined tin and spread it evenly.
4. Bake in a pre- heated oven at 180°c (360°f) for 30 minutes.
5. Cool slightly and loosen the edges of the cake with the help of a sharp knife.
6. Demould the cake and cut into 6 equal wedges.
7. Serve Cinnamon Peach Cake immediately.