Old Fashioned Transylvanian Peach Cake with Canned Peaches

Course: Dessert

Cuisine: European, International, Transylvanian

Diet: Kosher, Low Fat, Low Salt

Keyword: old-fashioned peach cake, old-fasioned peach cake recipe, peach cake, peach cake recipe

Prep Time: 15

Cook Time: 40

Cooling Time: 30

Total Time: 1 25

Servings: servings

Calories: 330kcal

Author: Timea

An authentic, vintage Eastern European yogurt sponge cake topped with sweet canned peaches and vanilla sugar. Light, fluffy, and incredibly moist, this treasured family recipe uses simple pantry staples and stays soft for days.

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Metrics - US Customary

Equipment

1 electric hand mixer
1 ceramic baking dish

Ingredients

For Preparing the Pan:

1 tablespoon butter unsalted, for greasing
1 tablespoon flour all-purpose, for dusting

For the Cake Batter:

3 pcs eggs free-range, at room temperature
150 g sugar granulated
130 g Greek yoghurt full fat, or full-fat sour cream / tejföl
150 ml sunflower oil or any neutral vegetable oil
200 g flour All-Purpose
10 g baking powder approx. 2 teaspoons

For the Fruit Topping:

1 can sliced peach thoroughly drained, patted dry, and sliced into wedges
1 tablespoon vanilla sugar for sprinkling over the top

Instructions

1. Preheat & Prep: Preheat your oven to 180°C (350°F). Thoroughly grease a 24 x 24 cm square ceramic baking dish with butter and lightly dust it with flour, tapping out any excess.
2. Dry the Peaches: Thoroughly drain the canned peach halves. Place them on paper towels and gently pat the tops dry to remove excess syrup. Slice into uniform wedges and set aside.
3. Whip the Eggs: In a large bowl, beat the room-temperature eggs and granulated sugar with a hand mixer on medium-high speed for 5–7 minutes until thick, pale, and tripled in volume.
4. Add Wet Ingredients: Reduce the mixer speed to low and gently mix in the sunflower oil and Greek yogurt just until fully incorporated.
5. Fold Dry Ingredients: Sift the all-purpose flour and baking powder together, then gently fold them into the wet batter using a spatula. Mix just until combined to avoid deflating the trapped air.
6. Assemble: Pour the thick batter evenly into your prepared ceramic dish. Arrange the sliced canned peaches in a beautiful pattern across the top of the batter. Generously sprinkle the entire surface with vanilla sugar.
7. Bake: Bake at 180°C (350°F) for 35 to 40 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. Allow to cool completely before dusting with optional powdered sugar, slicing, and serving.

Video

Notes

Timea’s Kitchen Pro Tips:

The Egg Secret: Do not rush the egg-whipping step. The trapped air in the whipped eggs is what gives this traditional European sponge its signature light and fluffy rise without needing butter.
Storage: Cover the ceramic dish tightly with plastic wrap and store on your kitchen counter at room temperature for up to 3 days. Thanks to the yogurt and oil, it will stay perfectly soft and moist!

Nutrition