The Ultimate Peach Cake Recipe
Indulge in the sweet, summery flavors of "The Ultimate Peach Cake Recipe," a moist and tender dessert bursting with the natural sweetness of ripe peaches. This easy-to-make treat combines a buttery vanilla cake base with a stunning layer of fresh peach slices, crowned with a sprinkle of cinnamon and brown sugar that caramelizes beautifully as it bakes. With just 20 minutes of prep time and a heavenly aroma that fills your kitchen, this peach cake is perfect for family gatherings, brunches, or a simple afternoon indulgence. Serve it warm with a scoop of vanilla ice cream or enjoy it as-is for a delightful dessert that celebrates peach season at its finest.
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Recipe Information
Ingredients
- 4 large ripe peaches
- 170 grams unsalted butter
- 200 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy removal.
Peel and slice the peaches into thin wedges. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three increments, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Arrange the peach slices on top of the batter in a circular pattern. Sprinkle the brown sugar and ground cinnamon evenly over the peaches.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack and remove the parchment paper. Cool completely before slicing.
Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
3585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 949 mg | 316% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 491.2 g | 179% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 284.4 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 391 mg | 30% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2080 mg | 44% | |
*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.
