Peach Cake Dessert
Treat yourself to the ultimate summer delight with this Peach Cake Dessert, a tender, buttery cake crowned with juicy, caramelized peach slices and a sprinkle of cinnamon and brown sugar. Perfect for peach season, this easy-to-make dessert comes together in just 20 minutes of prep time, combining the sweet flavors of ripe peaches with a moist, vanilla-scented cake base. Finished with a light dusting of powdered sugar and optional fresh mint for garnish, this cake is as visually stunning as it is delicious. Serve it as a dessert after dinner or pair it with a scoop of vanilla ice cream for an extra indulgent treat. Whether it’s for a summer picnic or a cozy get-together, this crowd-pleasing peach cake is sure to become a favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cups whole milk
- 3 medium ripe peaches, peeled and sliced
- 2 tablespoons light brown sugar
- 0.5 teaspoons ground cinnamon
- 2 tablespoons powdered sugar
- 6 leaves fresh mint leaves, optional for garnish
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan. Line the bottom of the pan with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated.
Gradually add the dry ingredients to the wet ingredients in three parts, 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.
Gently place the sliced peaches on top of the batter in a circular pattern, slightly overlapping. Sprinkle the light brown sugar and ground cinnamon evenly over the peaches.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Before serving, dust the cake with powdered sugar and garnish with fresh mint leaves, if desired. Serve plain or with a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 36.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 199 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.
