Lowen Cakes

Key Ingredients You’ll Need

• Unsalted Butter – Browned for deep flavor and richness.
• Granulated Sugar – Keeps the flavor clean and lets the butter and peach shine.
• Vanilla Bean Paste – Adds beautiful specks and a more intense vanilla flavor.
• Yogurt or Sour Cream – Boosts moisture without making the cake heavy.
• Fresh Peaches – Thin slices rest on top and bake into golden perfection.

Tips for Perfect Pistachio Loaf Cake:

Brown the butter well: Wait for those golden flecks to form—it’s where the flavor lives.

Room temperature everything: Ensures a smooth batter and even bake.

Don’t overmix: Just fold until the batter is combined to keep the texture light.

Use ripe but firm peaches: Too soft and they’ll disintegrate; too hard and they won’t bake through properly.

Let it cool before slicing: Helps the crumb set and avoids mess.

FAQ

Can I use canned or frozen peaches?
Yes! Just pat them dry well. Canned peaches should be drained, and frozen ones thawed and dried to avoid excess moisture.

Can I make this ahead?
Yes, this cake keeps really well. Store at room temp for 2 days or in the fridge for 4–5 days.

Can I double this recipe?
Definitely. Use a 9×13-inch pan and check for doneness around the 45–50 minute mark.

🧊 Storage Tips

• Room Temp: Keep covered at room temp for up to 2 days.
• Fridge: Store in an airtight container for 4–5 days. Bring to room temp before serving.
• Freezer: Slice, wrap tightly, and freeze for up to 2 months. Defrost at room temp.

Ingredients

FOr the Cake

• 150g (10 tbsp + 2 tsp) unsalted butter
• 180g (1 ½ cups) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp fine salt
• 150g (¾ cup) granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla bean paste (or extract)
• 120ml (½ cup) milk, room temp
• 60g (¼ cup) full-fat yogurt or sour cream
• 2 medium fresh peaches, thinly sliced

FOr the pre-bake honey glaze

• 1 tbsp neutral oil or melted butter
• 1 tbsp honey or brown sugar
• Pinch of salt
• Optional: splash of vanilla or lemon juice

For the (Optional but recommended) Peach Glaze

• 1/2 Peach blended and strained
• 120g powdered sugar to start, then increase based on taste and texture
• 1/2 tsp lemon juice to start, then increase based on taste and texture
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 175°C (350°F).
   • Line an 8×8-inch pan with parchment paper.
2. Brown the butter
   • Melt the butter in a pan over medium heat until golden brown with visible specks (~5–7 minutes). Remove from heat and cool slightly.
3. Mix dry ingredients
   • Whisk together flour, baking powder, and salt in a medium bowl.
4. Make the batter
   • In a large bowl, whisk sugar and eggs until pale and frothy. Add vanilla, milk, yogurt, and cooled brown butter. Whisk until smooth.
5. Combine
   • Add the dry ingredients and stir just until no dry spots remain, don’t overmix.
6. Assemble
   • Pour batter into prepared pan and smooth the top. Arrange peach slices across the surface in overlapping rows or a spiral.
   • Brush with glaze: Mix together oil, honey, and salt (plus optional vanilla or lemon). Brush generously over the peach slices.
7. Bake
   • 40–48 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool in the pan for 20 minutes, then lift out and cool fully on a wire rack before glazing or slicing.

Notes

This is a small batch but still makes thick, satisfying slices.

Serve with whipped cream, yogurt, or on its own, equally good warm or room temp.

For a deeper peach hit, brush sliced peaches with melted butter + sugar right after coming out of the oven.