Description
A delightful Jasmine Peach Vanilla Cake recipe that combines the flavors of jasmine tea and fresh peaches for a unique dessert experience.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh peaches, diced
- 2 tablespoons jasmine tea leaves (or 2 jasmine tea bags)
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F.
- Grease and flour two 9-inch round cake pans.
- Steep the jasmine tea leaves in boiling water for about 10 minutes. Strain and let cool.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and cooled jasmine tea.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture.
- Gently fold in the diced peaches.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Serve with whipped cream or a dusting of powdered sugar if desired.
Notes
- For a richer flavor, consider adding a teaspoon of almond extract to the batter.
- You can substitute the peaches with other fruits like blueberries or raspberries for a different twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Jasmine Peach Vanilla Cake