Fresh Peach Cake
Embrace the taste of summer with this Fresh Peach Cake—a moist, tender dessert bursting with sweet, juicy peaches and a hint of warm cinnamon. This recipe layers ripe peach slices into a buttery, spiced batter, creating a cake that’s both rustic and elegant. Perfectly golden and slightly crisp on the edges, it’s as delightful to look at as it is to eat. With a prep time of just 20 minutes, this made-from-scratch cake pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream. Whether served warm or at room temperature, this peach cake is the quintessential treat for any occasion, from brunch gatherings to backyard barbecues. Bake one today and savor the irresistible flavors of fresh peaches in every bite!
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Recipe Information
Ingredients
- 4 medium (peeled, pitted, and sliced) Fresh peaches
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup (softened) Unsalted butter
- 1 cup Granulated sugar
- 0.25 cup (packed) Brown sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
- 2 tablespoons (optional, for garnish) Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a springform pan. Alternatively, line the pan with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour half the batter into the prepared cake pan. Arrange half of the sliced peaches evenly over the batter.
Pour the remaining batter over the peach layer, spreading it gently with a spatula. Arrange the remaining peach slices on top of the batter in a decorative pattern.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optionally, dust the top of the cake with powdered sugar before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 2287 mg | 99% | |
| Total Carbohydrate | 508.1 g | 185% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 307.2 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 344 mg | 26% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1799 mg | 38% | |
*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.
