Peach Sun Cake

5 from 7 votes
Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 1 hour
Total Time 2 hours 5 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 441 kcal


  • 100 g Butter
  • 200 g Sugar
  • 1 packet Bourbon vanilla sugar
  • 3 piece Free range eggs
  • 150 g Flour
  • 2 teaspoon Tartar baking powder
  • 1 pinch Salt
  • 1 Can Peaches


  • I put all ingredients except peaches in the food processor and let them stir until the dough came off the edge of the bowl. If you use a hand mixer, first beat the butter and sugar until frothy and gradually stir in the other ingredients.
  • Line a 24 cm springform pan with baking paper. I greased the inner edges with a little oil. Pour in the dough and smooth it out. Put the peach halves in a colander and drain. Place one half in the middle. Cut the others into 4 wedges and arrange the petals around the middle peach in a similar fashion.
  • Now place the cake on the middle rail at 160 ° top and bottom. Bake the bottom heat for approx. 45 minutes. Make a chopstick test. If nothing sticks to it, it's done.
  • Take out and let cool. Cut into pieces and enjoy with or without cream. This cake is juicy and, above all, easy to bake, which I always prefer. Good Appetite.


Serving: 100gCalories: 441kcalCarbohydrates: 67.3gProtein: 3.5gFat: 17.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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