Easy Condensed Milk Peach Cake
According to Olivier (@Songefeu) a Physics Teacher in France, there is not much difference between baking and science. I will have to agree! And if anything, Olivier’s recipe is perfect. Of course, you can find it right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Easy Condensed Milk Peach Cake
Do you have a can of condensed milk and fruits in syrup, in your Pantry? Then, this recipe is for you! Nothing goes to waste!
Ingredients
- 4 eggs
- 14 oz (397 g) condensed milk
- 3 Tbsp (50 g) butter (Melted)
- 1 tsp (4 g) Vanilla extract
- 1 cup (120 g) flour
- 2 1/2 tsp (12 g) baking powder
- 15 oz (425 g) peach in syrup (Sliced)
Instructions
- Preheat oven to 350F/180C.
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In the bowl of your stand mixer beat the eggs with the condensed milk for about 10 min (Medium speed).
- Add the melted butter and the vanilla extract. Mix with your hand whisk.
- Then, whisk in the flour and baking powder.
- Place your Daisy Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Arrange your sliced peaches at the bottom of your Flexipan® (If you have any extra you can chop them and add them to your batter – Do not throw away the syrup we will need it at the end of the recipe).
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 23min)
- Once your Condensed Milk Peach Cake is out of the oven, let it cool down for about 10min before unmolding. Then, flip it and pour the syrup on top. Serve and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 316kcal | Carbohydrates: 47g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 268mg | Potassium: 255mg | Fiber: 1g | Sugar: 34g | Vitamin A: 520IU | Vitamin C: 4mg | Calcium: 233mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Way to use fresh peaches?
Hi MB, yes you can totally use fresh peaches. I would recommend to add the peel and the center of the peach to a small sauce pan and add equal weights of sugar and water (1.76 oz | 100 g) to make a simple syrup. Let me know how it turns out with the fresh peaches! Cheers, ~Nessa
Can I use half flour and half bisquick mix?
Hello Becky! This condensed milk cake is truly one of my favorite! Bisquick is essentially a self-rising flour mix with shortening already incorporated, which can alter the texture and structure of baked goods, so I would not recommend for you to use it. I hope this answers your question. Let me know how it turns out! Happy Memorial Weekend, ~Nessa
I made it today and it was perfect. I did add a little brown sugar over the peaches on the bottom. I will be making this again.
This is Fantastic! I am so glad you enjoyed this condensed milk cake and it is such a wonderful idea to have added the brown sugar over the peaches! I will definitely try it when I make it again. Also if you would like your photo to be featured along with the recipe, you can send it at bakingwithnessa@hotmail.com and I will be happy to add your creation. Wishing you a wonderful day and enjoy your cake! ~Nessa
This never set? Followed exactly? I think it needed more flour?
Hi Lana! I am so terribly sorry the cake did not set for you, I made it countless times during my cooking classes and never encountered this issue. Let’s troubleshoot together to see what went wrong, because it is such a delicious recipe, I would love for you to be able to taste it. Did you beat the eggs and condensed milk together for the recommended time? Did you add the peach syrup directly to your batter? Mine takes about 20min to bake but if you use a deeper mold you might need to add 5-10min of cooking time. Let me know ~Nessa