Peach Cake Recipe
Peach Cake Recipe
Table of Contents
Peach Cake Recipe
This Peach Cake recipe is the perfect summer dessert. Packed with fresh, juicy peaches and topped with a light, fluffy cake, it’s a great way to use up the season’s best fruit. The tender, moist texture and natural sweetness of the peaches make this cake a hit for any occasion. Whether you’re hosting a summer gathering, enjoying an afternoon tea, or just looking for a sweet treat to enjoy with family, this peach cake will quickly become a favorite. It’s easy to make, and the rich flavor will leave your guests asking for seconds.
Description
If you’re a fan of fresh fruit desserts, this Peach Cake recipe should be at the top of your list. It’s light, moist, and full of vibrant, juicy peaches that add natural sweetness to every bite. The delicate balance between the tender cake and the soft, juicy peaches creates a mouthwatering dessert that pairs beautifully with a cup of tea or a scoop of vanilla ice cream.
Peach cake recipes are perfect for when peaches are in season, but they’re also great year round if you use canned or frozen peaches. This cake features a combination of basic pantry ingredients like flour, sugar, eggs, and butter. What makes this recipe stand out, though, is the fresh peach filling that’s both incorporated into the cake batter and used as a topping. It provides a burst of flavor in every bite, making it irresistible.
To make this Peach Cake Recipe, you’ll first prepare the cake batter, which is simple and quick to mix. Then, fresh or frozen peaches are chopped up and mixed into the batter, giving the cake both flavor and moisture. The final touch is a sprinkle of cinnamon and sugar on top of the cake, creating a golden, slightly crispy crust that contrasts beautifully with the soft, fruity center.
What sets this recipe apart is its versatility. You can adjust the sweetness depending on your preferences by adding more or less sugar. You can also enhance the peach flavor by adding a dash of vanilla extract or almond extract, which complements the fruit perfectly.
The peach cake can be served warm or at room temperature. If you like, you can even top it with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. This cake is also great for breakfast or brunch and works well as a snack throughout the day.
One of the best things about this Peach Cake recipe is that it can easily be made ahead of time. Simply store it in an airtight container at room temperature for a few days, or refrigerate it if you want to keep it fresh longer. It also freezes beautifully, so you can make a double batch and store one for later.
This peach cake also serves as a fantastic dessert for gatherings and parties. Whether you’re hosting a family BBQ, a summer picnic, or a birthday party, it’s a crowd pleaser that will disappear in no time. Its balance of sweetness, softness, and fruitiness will leave everyone asking for the recipe.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 cups fresh peaches, peeled and diced (or 1 1/2 cups canned peaches, drained)
- 1/2 tsp ground cinnamon
- 1 tbsp brown sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined. Be careful not to overmix.
- Add peaches: Gently fold in the diced peaches. The batter should be thick and will hold the peaches in place.
- Assemble the cake: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the ground cinnamon and brown sugar over the top.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Once cooled, slice and serve the peach cake as is, or with whipped cream or ice cream for an extra treat.
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Peach Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 cups fresh peaches peeled and diced (or 1 1/2 cups canned peaches, drained)
- 1/2 tsp ground cinnamon
- 1 tbsp brown sugar for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined. Be careful not to overmix.
- Add peaches: Gently fold in the diced peaches. The batter should be thick and will hold the peaches in place.
- Assemble the cake: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the ground cinnamon and brown sugar over the top.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Once cooled, slice and serve the peach cake as is, or with whipped cream or ice cream for an extra treat
Notes
- For a richer flavor, try adding a teaspoon of almond extract to the batter.
- This cake can be made ahead and stored in an airtight container for up to 3 days.
- You can use canned peaches in syrup, but make sure to drain them well before adding them to the cake.
- To freeze the cake, wrap it tightly in plastic wrap and store it in a freezer safe container for up to 3 months.
