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.

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

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