Delicious Peach Cake
Embrace the taste of summer with this irresistible Peach Cake, a dessert that’s as visually stunning as it is delicious. Made with juicy, fresh peaches layered over a buttery, cinnamon-spiced cake base, this recipe achieves the perfect balance of sweetness and warmth in every bite. The batter, enriched with vanilla and a touch of milk for extra tenderness, is crowned with elegantly arranged peach slices that caramelize beautifully as they bake. Ready in just over an hour, this simple yet show-stopping treat is ideal for brunches, summertime gatherings, or as an indulgent midweek delight. Finished with a dusting of powdered sugar, and optionally paired with whipped cream or vanilla ice cream, this heavenly peach cake will quickly become a household favorite. Perfectly moist, fragrant, and fruity, it’s a must-try recipe for peach season!
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Recipe Information
Ingredients
- 3 medium-sized fresh peaches
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup milk
- 0.5 teaspoon ground cinnamon
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and lightly dust it with flour. Set aside.
Peel, pit, and slice the peaches into thin wedges, then set them aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients into the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Pour the batter evenly into the prepared cake pan.
Arrange the peach slices over the top of the batter in a circular pattern, slightly overlapping them for an elegant look.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Dust the cooled cake with powdered sugar before serving. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 32.5 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
