Peach Cake Ii
Indulge in the sweet, summery flavors of Peach Cake II, a luscious dessert that celebrates the vibrant juiciness of fresh peaches. This easy-to-make cake blends a moist, cinnamon-kissed batter with tender slices of fruit, creating a perfectly soft texture in every bite. A sprinkle of light brown sugar and optional nutmeg caramelizes into a golden, aromatic topping, while a dusting of powdered sugar adds the perfect finishing touch. Ready in just over an hour, this crowd-pleaser is ideal for summer gatherings, brunches, or an afternoon treat. Serve it warm with a dollop of whipped cream or enjoy it as-is for a delightful slice of homemade goodness. With simple ingredients and big flavor, Peach Cake II is destined to become your go-to recipe for peach season!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.25 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 2 Eggs, large
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 3 cups Fresh peaches, peeled, pitted, and sliced
- 0.5 cups Light brown sugar
- 0.25 teaspoons Ground nutmeg (optional)
- 1 tablespoons Powdered sugar (for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt.
In a separate bowl, whisk the melted butter, eggs, vanilla extract, and milk until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix.
Fold in the sliced peaches, reserving a few slices for topping if desired.
Pour the batter into the prepared baking pan and spread it evenly.
Sprinkle the top with light brown sugar and a pinch of ground nutmeg (if using). Arrange the reserved peach slices decoratively on top.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Before serving, dust with powdered sugar for a decorative finish. Serve warm or at room temperature.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 53.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 262 mg | 6% | |
*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.
