Gâteau aux pêches et aux myrtilles (avec des pêches en conserve)

Ce Gâteau aux pêches et aux myrtilles is a super-moist and healthier cake recipe made with no eggs, no dairy, and no refined sugar, topped with fruit jam and vanilla streusel.

Table des matières

+ Afficher plus- Afficher moins

La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

Blueberry Peach Cake

Ce Gâteau aux pêches et aux myrtilles is a super-moist and healthier cake recipe made with no eggs, no dairy, and no refined sugar, topped with fruit jam and vanilla streusel.

5 à partir de 3 votes

Impressions hors ligne Évaluation Enregistrer Sauvés!

Partager sur Facebook Pin Enregistrer dans l'e-mail

Temps de préparation: 15 minutes min

Temps de cuisson: 1 heure hr 5 minutes min

Temps total: 1 heure hr 20 minutes min

Plat: Déjeuner, Dessert

Cuisine: Américaine

Portions: 12 tranches

Calories: 311 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

1x2x3x

Ingrédients

US coutumier - Métrique

La pâte à gâteau

• ▢ 2 tasses Farine tout usage - (remarque 1)
• ▢ ⅔ tasse Sucre de canne non raffiné - (remarque 2)
• ▢ 2 Cuillères à café La levure chimique
• ▢ ½ tasse Huile d'olive au goût doux - (remarque 3)
• ▢ 1 tasse Lait d'amande - (remarque 4)
• ▢ 1 cuillère à café La cannelle
• ▢ 1 cuillère à café Extrait de vanille
• ▢ ¼ tasse Bleuets frais - (remarque 5)

Peach Blueberry Coating

• ▢ 3 Cuillères à soupe Farine tout usage
• ▢ 2 Cuillères à soupe Sucre de canne non raffiné
• ▢ 1 tasse Canned Peach Slices - drained, pat dried
• ▢ 1 tasse Bleuets frais

arrose

• ▢ ⅔ tasse Farine tout usage
• ▢ ⅓ tasse Sucre de canne non raffiné
• ▢ 4 Cuillères à soupe Huile d'olive au goût doux
• ▢ 1 cuillère à café Extrait de vanille

Instructions de Pose et d'Entretien

• Line a 9-inch springform pan with a large piece of parchment paper. You want a large piece of paper to hang on both sides, which will help you lift the cake out of the pan to the cooling rack later on. Spray cooking oil on the bottom and sides of the pan. Set aside.

Coat the peach slices and blueberries

• Open the can of peach slices and drain them over a sieve. Transfer the slices onto a large, thick piece of absorbent paper. Add more absorbent paper on top of the peach slices and press or pat to absorb the peach liquid.
• Transfer the pat-dried peach slices to a mixing bowl, add the blueberries, 3 tablespoons of flour, and 2 tablespoons of sugar.
• Toss the fruit slices using your hands to coat them evenly with the sugar/flour mixture. Set aside.

Garniture Streusel

• In a small mixing bowl, add all the streusel topping, stir with a fork, then rub with your fingers to form pieces of dough. Set aside.
• Préchauffer le four à 350 ° F (180 ° C).

La pâte à gâteau

• In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, and cinnamon. Whisk to combine.
• Add the liquid ingredients: oil, milk, and vanilla. Use a rubber spatula to combine and form a smooth, thick cake batter.

Assembler le gâteau

• Pour the cake batter into an even layer in the prepared springform pan.
• Top the cake batter with the coated fruits, spread them evenly, press them a little, not too much, with your fingers.
• Sprinkle pieces of the streusel batter all over the fruits, you will barely see the fruit, and that's normal.
• Bake the cake for 65-75 minutes at 350°F (180°C) until a long, thin pick inserted in the center of the cake comes out with little to no crumbs on it.
• Let the cake cool down for 10 minutes in the pan.
• Run a knife all around the cake before opening the springform pan and prevent the sides of the cake from breaking.
• Open the springform gently and release the cake on a cooling rack, lifting the hanging pieces of parchment paper.
• Let it cool down for 1 hour on the cooling rack before slicing.

Remarques

Remarques 1: Or white spelt flour. Almond flour or oat flour won’t work. For a gluten-free version, use my guide de conversion sans gluten.

Remarques 2: Or any granulated sweetener you love, like sugar, brown sugar, or coconut sugar.

Remarques 3: Or canola oil, or other light-flavor oil you like.

Remarques 4: Any milk works, like oat milk, soy milk, or coconut milk.

Remarques 5: The cake takes much longer to bake with frozen blueberries, and they make the crumb too moist. I prefer fresh.

Stockage : Store the cake in the fridge in a cake box for up to 4 days.

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

Partager sur Facebook Recette Pin

Alimentation

Servir: 1tranche | Calories: 311kcal | Glucides: 45.4g | Protéine: 3.4g | Graisse: 14.3g | Gras saturé: 1.9g | Graisses polyinsaturées: 1.7g | Gras monoinsaturés: 10.1g | Sodium: 100.5mg | Potassium: 67.4mg | Fibre: 1.5g | Sucre: 21.6g | Vitamine A: 50.7IU | Vitamine C: 2mg | Calcium: 71.9mg | Fer à repasser: 1.6mg | Magnésium: 8.8mg | Phosphore: 51.5mg | Zinc: 0.3mg

Ingrédients et substitutions

Il vous suffit de quelques ingrédients simples pour réaliser cette recette. Voici comment les choisir et les interchanger.

• Farine tout usage – This forms the structure of your cake. You can also use white spelt flour for a similar result. In the coating, it helps absorb excess moisture from the fruit and prevents it from sinking to the bottom of the cake. It’s also the base of the crunchy streusel topping. It won’t work with almond flour or coconut flour. For a gluten-free version, use my guide de conversion sans gluten.
• Sucre de canne non raffiné – This provides sweetness to the cake. Any granulated sweetener you enjoy, such as white sugar, brown sugar, or coconut sugar, also works well. This also sweetens the fruit topping and helps it caramelize slightly during baking and I use it in the streusel.
• La levure chimique – This is a leavening agent that helps the cake rise and gives it a light texture.
• Huile d'olive légère – This contributes moisture and richness to the cake. Canola oil or other light-flavored oils are fine to use as well. It also binds the streusel ingredients together and creates a crumbly texture.
• Lait d'amande – This adds liquid to the batter, creating a tender crumb. Oat milk, soy milk, or coconut milk also work perfectly here.
• La cannelle – This spice brings a warm, comforting flavor to the cake.
• Extrait de vanille – This enhances the overall flavor profile of the cake with its sweet, aromatic notes. This also adds a touch of aromatic flavor to the streusel.
• Bleuets frais – These provide bursts of juicy sweetness and a lovely color to the cake.
• Canned Peach Slices – These add a soft, sweet, and slightly tangy fruit element to the cake.

How to Make Peach Blueberry Cake

Cette recette est très simple à réaliser en quelques étapes. Voici comment faire en images.

Combine the batter ingredients into a soft dough.

Transfer to a springform pan lined with parchment paper.

Roll the peach slices and blueberries into a flour and sugar mixture.

Place the fruits on top of the dough in the pan.

Mix the streusel ingredients in a bowl and sprinkle it on the cake.

Bake the cake for 65-75 minutes at 350°F (180°C).

Conseils de pâtisserie de Carine

Permettez-moi de vous donner quelques conseils supplémentaires pour un gâteau parfait.

• Parchment Handles – Make sure your parchment paper hangs over the sides of the pan. This creates handy “handles” that make lifting the baked cake out of the springform pan much easier, preventing breakage.
• Pat Dry Peaches – Draining and thoroughly patting the canned peach slices dry is important. This step removes excess moisture, which can make your cake gummy or increase baking time significantly.
• Even Fruit Distribution – When adding the coated fruit to the batter, spread it as evenly as possible. This ensures every slice has a good balance of cake and fruit.
• Patience Baking – This cake is thick and packed with fruit, so it takes a while to bake through. Don’t rush it! Use the toothpick test and be prepared to bake in 10-minute increments until it comes out clean.
• Ne surchargez pas – Resist the urge to add more fruit than the recipe calls for. Too much fruit can prevent the cake from baking properly in the center, leading to a dense or raw crumb.
• Streusel Variations – For a crispier streusel with a different texture, you can swap out 2 tablespoons of the all-purpose flour in the streusel mixture for rolled oats.
• Knife Release – Even with a springform pan, running a knife gently around the edges of the cake after it cools for 10 minutes can help prevent the sides from sticking and breaking when you open the pan.

More Healthier Cake Recipes

Gâteau au chocolat et aux dattes

Gâteau renversé à l'ananas facile

Gâteau à la farine d'avoine

Gâteau au café aux myrtilles