Fruited Nut Peach Cake
Indulge in the perfect balance of fruity sweetness and nutty crunch with this Fruited Nut Peach Cake — a moist, tender dessert bursting with the goodness of fresh peaches, dried fruits, and chopped nuts like pecans or walnuts. This easy-to-make cake combines warm notes of cinnamon with a buttery crumb, creating a flavor-packed slice that’s perfect for any occasion. Whether served as a show-stopping brunch centerpiece or a comforting treat with afternoon tea, its delightful texture and natural sweetness will leave everyone coming back for seconds. Ready in just over an hour, this crowd-pleasing peach cake is topped with a dusting of powdered sugar for a charming finish. Perfect for peach season or year-round enjoyment, this recipe is your go-to for a homemade dessert that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 large eggs
- 1 teaspoons vanilla extract
- 2 cups fresh peaches, diced
- 0.5 cups dried fruits (e.g., apricots, cranberries, or raisins), chopped
- 0.5 cups chopped nuts (e.g., pecans or walnuts)
- 0.5 cups whole milk
- 2 tablespoons powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer on medium speed.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Gently fold in the diced peaches, dried fruits, and chopped nuts using a spatula. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice and serve.
Nutrition Facts
Calories |
3395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 479.3 g | 174% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 263.5 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 389 mg | 30% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2404 mg | 51% | |
*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.
