Description
A tender, moist cake bursting with fresh, juicy peach slices baked right into the batter. This peach cake celebrates summer’s best fruit with a soft crumb and a delicate sweetness balanced by a hint of vanilla and spice. It’s perfect for casual gatherings, afternoon tea, or whenever you crave a fresh fruit dessert that’s both simple and elegant.
Ingredients
- 3 to 4 fresh ripe peaches, peeled and sliced
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk or buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon or nutmeg (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch pan.
- Peel and slice peaches.
- Cream butter and sugar until fluffy.
- Beat in eggs one at a time, then vanilla.
- Whisk together flour, baking powder, salt, and spices.
- Alternate adding dry ingredients and milk to butter mixture, beginning and ending with dry.
- Fold half the peaches into batter gently.
- Pour half the batter into the pan, layer remaining peaches, then cover with remaining batter.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool 15 minutes in pan, then transfer to rack.
Notes
- Toss peaches in a tablespoon of flour if very juicy to prevent sogginess.
- Use fresh, ripe peaches for the best flavor and texture.
- Don’t overmix the batter to keep cake tender.
- Serve warm or at room temperature with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American