Yummy Peach Cake
Indulge in the sweet and juicy flavors of summer with this irresistible Yummy Peach Cake—perfect for dessert or a luxurious afternoon treat. This light and tender cake combines a moist buttermilk-infused batter with the natural sweetness of fresh, juicy peaches for a truly delightful bite. Aromatic cinnamon-dusted peach slices crown the cake, creating a golden, caramelized topping that’s as visually stunning as it is delicious. With just 20 minutes of prep time, this peach-forward dessert is easy to whip up yet elegant enough to impress guests. Serve it on its own or elevate it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate peach dessert experience. Keywords: peach cake recipe, summer dessert, fresh peach recipes, easy cake recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cups unsalted butter
- 1.5 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup buttermilk
- 3 cups fresh peaches (peeled, pitted, and sliced)
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. 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 the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold 2 cups of the sliced peaches into the batter, being careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly.
In a small bowl, toss the remaining 1 cup of sliced peaches with the ground cinnamon and brown sugar. Arrange these peach slices on top of the cake batter.
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 run a knife around the edges and turn it out onto a wire rack to cool completely.
Slice and serve the cake as is, or pair it with whipped cream or vanilla ice cream for a decadent treat.
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 583.1 g | 212% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 383.0 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 493 mg | 38% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2037 mg | 43% | |
*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.
