Peach Sunshine Tea Cake
Brighten up your day with this delightful Peach Sunshine Tea Cake, a perfect blend of fresh, juicy peaches and buttery goodness! This tender, golden cake is infused with a hint of zesty lemon and aromatic vanilla, while its moist texture comes from the creamy addition of buttermilk. Gently folded with two cups of ripe diced peaches, each bite bursts with fruity sweetness, making it an ideal treat to accompany your morning coffee or afternoon tea. Finished with a light dusting of powdered sugar, this easy-to-make dessert serves as both a summer showstopper and a comforting year-round indulgence. Ready in under an hour, this simple yet elegant recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups ripe peaches, diced
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 eggs
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or nonstick cooking spray. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Stir in the vanilla extract and lemon zest.
Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Gently fold the diced peaches into the batter, being careful not to overmix.
Pour the batter into the prepared cake pan and use a spatula to smooth the surface evenly.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Before serving, dust the top of the cake with powdered sugar for a finishing touch. Slice and enjoy!
Nutrition Facts
Calories |
3015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2472 mg | 108% | |
| Total Carbohydrate | 460.9 g | 168% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 266.7 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 358 mg | 28% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1613 mg | 34% | |
*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.
