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Robin Ward

White Peach & Lychee Cake

This White Peach & Lychee Cake is a romantic dessert where delicate white peaches and fragrant lychees are nestled within and on top of a vanilla butter cake. It’s a beautiful and easy-to-prepare treat that fills your kitchen with a captivating aroma, offering a taste of a serene summer day.
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Servings: 8
Course: Dessert
Cuisine: American, AsianFusion
Ingredients Equipment Method Notes

Ingredients
  

For the topping:
  • 2-3 ripe (yet firm) white peaches or nectarines, pitted and sliced (about 1 ½ - 2 cups)
  • 3-4 Tbsp fresh lychee, peeled, seeded, and diced (or canned, about 3-4 lychee)
  • 6 Tbsp sugar
  • 3 Tbsp water
For the cake:
  • 1½ (187g) cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ¾ cup full-fat Greek yogurt
  • ¼ cup whole milk
  • 6 Tbsp unsalted butter, softened (¾ stick)
  • ¾ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup peeled, seeded, and diced lychee, fresh or canned (5 to 6 lychee)
For serving:
  • whipped cream
  • ice cream
  • or Greek yogurt

Equipment

  • 1 9 to10-inch round cake pan or cast-iron skillet

Method
 

  1. Preheat the oven to 350℉. line the bottom of a 10 or 9-inch cast-iron skillet or cake round with parchment paper.
  2. Make the topping: Place the peaches in a single layer in the bottom of the cake pan or skillet. Use the lychee to fill in any gaps between the peach slices until the bottom of the skillet is evenly covered in fruit.
  3. In a small saucepan or skillet, combine the sugar and water for the topping. Cook over medium heat at a steady simmer until the mixture turns very light amber, shiny, and viscous, about 10 minutes. Immediately remove from heat and drizzle the sugar mixture evenly over the fruit in the skillet or cake pan. It will likely harden before you add the cake batter - this is fine.
  4. To make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. In a liquid measuring cup or small bowl, whisk together the yogurt and milk until combined. Set both of these mixtures aside.
  5. In a large bowl, beat together the butter and sugar until they become light and fluffy. Beat in the eggs, one at a time, until they are well combined. Whisk in the vanilla. Gently fold half of the flour mixture into the butter mixture until it’s just barely combined (you should still see some floury streaks). Fold in the yogurt and milk mixture, again until barely combined, followed by the remaining flour mixture and the ½ cup of lychees. Mix gently to avoid overmixing, which can result in a dense cake. When all the flour has been incorporated, the batter should still be somewhat lumpy and craggy. Dollop the batter evenly over the sugar syrup and fruit, then spread until smooth.
  6. Bake for 30 to 35 minutes, until the top is golden brown and the cake has set. Remove from the oven and let cool. When cooled, turn the cake out onto a platter and peel off the parchment paper. Serve with whipped cream, ice cream, or more Greek yogurt on the side.

Notes

From cakes to cookies, and even hors d'oeuvres, having a beautiful cake stand can truly elevate your presentation. I highly encourage you to get one if you don’t already have it—it adds such charm to any occasion. I absolutely love my Martha Stewart cake stand with its delicate frilly edge, and it brings me joy every time I use it. It’s featured in the photos and video for this recipe, and I find it perfect for showcasing everything from sweet treats to savory bites.
 
I typically bake my cakes in this springform pan for easy removal and seamless transfer to a cake stand.