Easy Fresh Peach Cake with Extra Peaches

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This Easy Fresh Peach Cake is a real treat! With layers of fluffy cake and juicy peaches, it’s perfect for a sweet snack or dessert. Plus, you get extra peaches on top—you can never have too much peach goodness!

I just love how simple this cake is to whip up. One slice leads to another, and I won’t lie, I’ve been known to enjoy it for breakfast—fruit counts as a food group, right? 🍑😄

Key Ingredients & Substitutions

Fresh Peaches: The star of the show! Use ripe, juicy peaches for the best flavor. If you can’t find fresh peaches, canned peaches can work in a pinch, but make sure to drain them well.

All-Purpose Flour: This creates the cake’s structure. You can substitute cake flour for an even lighter texture. If gluten is a concern, try using almond or gluten-free flour, noting this may change the cake’s texture.

Unsalted Butter: I love using unsalted butter for the best control over the final flavor. You can use margarine or coconut oil if you’re lactose intolerant or prefer plant-based options, but the taste might be a touch different.

Milk: Whole milk is preferred for moisture, but you could use almond milk, oat milk, or any favorite non-dairy milk if you’re dairy-free.

How Do I Make Sure My Cake Doesn’t Sink or Get Tough?

Overmixing is the main culprit that can lead to a tough cake. Here’s what to do:

  • Mix just until ingredients are combined. Remember—it’s okay if there are a few lumps!
  • Incorporate the dry ingredients slowly into the wet ingredients to prevent dense batter.
  • Use room temperature ingredients; this helps them blend better and creates a stable batter.

Also, make sure not to open the oven door until at least the last 10 minutes of baking. This helps maintain even heat throughout the baking process!

Easy Fresh Peach Cake with Extra Peaches

Easy Fresh Peach Cake with Extra Peaches

Ingredients You’ll Need:

For the Cake:

  • 2 to 3 ripe fresh peaches, pitted and sliced
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

For Topping:

  • Powdered sugar, for dusting
  • Fresh mint leaves, for garnish (optional)

Time Estimate:

This delicious peach cake will take about 20 minutes to prep and around 45-55 minutes to bake, giving you a total time of about 1 hour and 15 minutes. It will need some time to cool afterward, so plan on another 10 minutes before serving!

Step-by-Step Instructions:

1. Preheat and Prepare the Pan:

Start by preheating your oven to 350°F (175°C). Take an 8-inch round cake pan and grease it with butter or cooking spray, then dust it with flour to prevent sticking. Alternatively, you can line it with parchment paper for easier removal later.

2. Mix the Dry Ingredients:

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures an even rise in your cake. Set it aside while you prepare the wet ingredients.

3. Cream Butter and Sugar:

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key for giving your cake a nice texture.

4. Add Eggs and Vanilla:

Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for extra flavor.

5. Combine Wet and Dry Ingredients:

Now, gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients. Be careful not to overmix—just stir until everything is combined.

6. Layer the Cake:

Pour half of the batter into your prepared cake pan and smooth the top with a spatula. Place half of the sliced peaches evenly over the batter in a single layer.

7. Add Remaining Batter and Peaches:

Spoon the remaining batter on top of the peaches, smoothing it out gently. Then, arrange the remaining peach slices on top of the batter, pressing them down slightly to make sure they sit within the cake.

8. Bake the Cake:

Place the cake in your preheated oven and bake for about 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

9. Cool and Serve:

Once done, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.

10. Finish with a Dusting:

When the cake is cool, dust the top generously with powdered sugar for a lovely finish. Garnish with fresh mint leaves for that extra touch, if you like!

Now, slice and enjoy your moist and fruity peach cake! It’s perfect for serving as a delightful summer dessert, or indulge in a slice whenever you like!

Easy Fresh Peach Cake with Extra Peaches

FAQ for Easy Fresh Peach Cake with Extra Peaches

Can I Use Other Fruits Instead of Peaches?

Absolutely! This cake works well with other fruits like plums, nectarines, or even berries. Just adjust the sweetness if you’re using tart fruits, adding a bit more sugar to the batter as needed.

How Can I Store Leftovers?

Store any leftover cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to a week. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months!

Can I Make This Cake Gluten-Free?

Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend, making sure it contains xanthan gum for better structure. The texture may vary slightly, but you’ll still have a delicious cake!

What’s the Best Way to Serve This Cake?

This peach cake is delightful on its own, but you can enhance it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs wonderfully with a cup of coffee or tea for a cozy treat!

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