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Jasmine Peach Vanilla Cake

A delightful dessert that blends fluffy vanilla cake with peach puree and the aromatic infusion of jasmine tea, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1/2 cup peach puree Blend peeled, pitted peaches until smooth.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 tablespoon jasmine tea leaves Steep in hot water.
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a small bowl, steep 1 tablespoon of jasmine tea leaves in hot water for about 5 minutes, then strain and let cool.
  3. In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the peach puree and vanilla extract until well combined.
  6. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the cooled jasmine tea. Mix until just combined.
  7. Pour the batter into the prepared cake pan and smooth out with a spatula.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.

Notes

For variations, use any fruit puree like mango or apricot. Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.