Old Fashioned Peach Cake
Indulge in the nostalgic charm of this Old Fashioned Peach Cake, a delightful dessert that captures the essence of summer in every bite. Bursting with the sweetness of ripe, juicy peaches, this tender and buttery cake is topped with a luscious cinnamon-brown sugar sprinkle for a warm, caramelized finish. Made with simple pantry staples and ready to impress in just over an hour, it's the perfect treat for any occasion, from casual family gatherings to elegant tea parties. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible dessert that will have everyone coming back for seconds. Whether you're craving a taste of comfort or looking to highlight fresh seasonal produce, this peach cake is the ultimate time-tested classic.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 3 pieces ripe peaches (peeled, pitted, and sliced)
- 2 tablespoons brown sugar
- 0.5 teaspoons ground cinnamon
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes. Use a hand or stand mixer on medium speed.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Arrange the peach slices on top of the batter in a circular pattern, slightly overlapping them. The peaches will sink slightly as the cake bakes.
In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the peaches.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature. This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2290 mg | 100% | |
| Total Carbohydrate | 421.2 g | 153% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 263.4 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1470 mg | 31% | |
*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.
