Peach Cake

Peach Cake is a delightful, moist cake made with fresh, juicy peaches and a soft, tender crumb. The combination of sweet peaches and a light, buttery cake makes it the perfect dessert for summer or any time you crave something fruity and comforting. Topped with a dusting of powdered sugar or a scoop of vanilla ice cream, this cake is a delicious way to showcase the sweetness of ripe peaches.

Why You’ll Love This Recipe

Peach Cake is a simple yet elegant dessert that’s perfect for peach season. The cake has a soft, fluffy texture with the natural sweetness of peaches baked right in. The peaches add moisture and flavor, while the cake itself is light and airy. Whether you’re serving it for a family gathering, a picnic, or just as a treat for yourself, this cake is sure to impress. It’s easy to make, uses simple ingredients, and highlights the deliciousness of fresh peaches in every bite.

Ingredients

For the Cake:

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional)

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup milk

• 2-3 ripe peaches, peeled, pitted, and chopped into small pieces (about 1 1/2 cups)

For the Topping:

• 1 tablespoon brown sugar (optional, for sprinkling)

• Powdered sugar (optional, for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).

3. Cream the Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer or by hand until the mixture is light and fluffy, about 2-3 minutes.

4. Add the Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix until combined.

5. Add the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.

6. Fold in the Peaches: Gently fold in the chopped peaches with a spatula, ensuring they’re evenly distributed throughout the batter.

7. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the optional brown sugar over the top for a slight caramelized finish. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Finish and Serve:

8. Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. Optional Topping: Once cooled, dust the top of the cake with powdered sugar or serve with a scoop of vanilla ice cream or whipped cream for an extra treat.

Serve:

10. Serve and Enjoy: Slice the cake and enjoy this moist, fruity dessert! It’s perfect with a cup of coffee or a cold glass of iced tea.

Servings and Timing

• Servings: 8-10 slices

• Prep time: 15 minutes

• Bake time: 35-40 minutes

• Total time: 50 minutes

Variations

• Add Nuts: Stir in some chopped nuts like walnuts or pecans for a crunchy texture and extra flavor.

• Spices: Add nutmeg or ginger to the cake batter for a warm, spiced flavor that pairs beautifully with peaches.

• Berry Addition: Combine fresh berries with the peaches for a mixed-fruit version of this cake. Blueberries, raspberries, or blackberries work well.

• Peach Glaze: Top the cake with a simple peach glaze by mixing powdered sugar with peach juice or peach syrup for a sweet finishing touch.

Storage/Reheating

Store leftover Peach Cake in an airtight container at room temperature for up to 2-3 days. You can also refrigerate it for up to 5 days. To reheat, simply warm individual slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I use canned peaches instead of fresh peaches?

Yes, you can use canned peaches, but be sure to drain them well and pat them dry to avoid adding excess moisture to the cake.

Can I make this cake gluten-free?

Yes, you can use a gluten-free flour blend as a substitute for the all-purpose flour to make this cake gluten-free. Just be sure to check that your baking powder is also gluten-free.

Can I freeze this cake?

Yes, you can freeze the Peach Cake for up to 3 months. Wrap the cake tightly in plastic wrap and then foil. To thaw, let it sit at room temperature for a few hours before serving.

How do I prevent the peaches from sinking to the bottom of the cake?

To prevent the peaches from sinking, toss them in a small amount of flour before folding them into the batter. This helps them stay suspended in the cake while baking.

Can I add a streusel topping to this cake?

Absolutely! A cinnamon-sugar streusel topping would add a wonderful crunch to this cake. Simply combine sugar, cinnamon, and flour with some cold butter, then sprinkle it over the cake before baking.

Conclusion

Peach Cake is the perfect way to enjoy the sweetness of summer peaches in a soft, moist, and flavorful cake. With its tender crumb and fruity goodness, it’s a great dessert for any occasion—whether it’s a casual gathering, a family dinner, or a special celebration. The combination of peaches and a light, buttery cake makes this dessert both comforting and refreshing. Enjoy a slice of this easy-to-make Peach Cake with your loved ones for a sweet, unforgettable treat!

Peach Cake

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• Author: Sophia
• Total Time: 55 minutes
• Yield: 8–10 slices
• Diet: Vegetarian

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Description

Peach Cake is a moist, tender dessert made with fresh, ripe peaches and a buttery cake base. It’s the perfect summer treat, showcasing sweet peaches in every bite and topped with a hint of powdered sugar or served with ice cream for extra indulgence.

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Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

2–3 ripe peaches, peeled and chopped (about 1 1/2 cups)

1 tablespoon brown sugar (optional, for topping)

Powdered sugar (optional, for dusting)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
3. In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the milk. Mix until just combined.
6. Gently fold in the chopped peaches.
7. Pour batter into prepared pan and smooth the top. Sprinkle brown sugar over the top, if using.
8. Bake for 35–40 minutes or until a toothpick comes out clean and top is golden.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar or serve with vanilla ice cream if desired. Slice and enjoy!

Notes

Toss peaches in a little flour to prevent them from sinking.

Use canned peaches (drained and patted dry) if fresh are unavailable.

Top with a streusel or peach glaze for added texture and flavor.

Add spices like nutmeg or ginger for a warm twist.

Mix in berries or nuts for variety.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 22g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg