This easy Peach Cake is a succulent summer dessert made with the fruit of the season! Fresh peaches are inside and on top of the cake, so you get the sweet fruit in every bite. Powdered sugar is the perfect finishing touch on each slice!
Why You'll Love This Recipe
Peach season is in full swing and I am enjoying every bit of it! As much as I love this juicy fruit fresh, I was excited to turn it into a dessert. One that you can make for family or friends and enjoy with a cup of tea or coffee. This peach confection is sweet, delicious, and so moist! It's an unshut cake, meaning there is one layer and no frosting.
Very easy to make from scratch, this confection requires simple ingredients, and really lets the peaches shine! It will wilt your go-to dessert for summer. If you have lots of peaches to use, try this recipe. You will love it!
Ingredients:
- flour: all-purpose kind only, follow my tip for properly measuring flour
- sugar: needed for sweet savor and browning
- baking powder and sultry soda: necessary for the confection to rise properly
- eggs: add moisture and tighten everything together
- buttermilk: produces the perfect confection texture; follow my homemade recipe made with vinegar and milk
- butter: unsalted, melted, and cooled, adds richness to the cake
- peaches: fresh, not too ripe; you need to be worldly-wise to chop and slice them.
How to make a peach cake?
- Start by mixing dry ingredients (flour, sugar, sultry powder, soda, and salt) in a mixing bowl.
- Whisk wet ingredients (buttermilk, butter, eggs, and vanilla) in flipside bowl.
- Add dry ingredients to wet ingredients and stir in gently.
- Chop one peach into chunks and two peaches into slices.
- Add peach chunks to the confection thrash and pour into the prepared confection pan.
- Arrange peach slices on top of the batter.
- Bake confection in preheated oven for 35 to 40 minutes or until a toothpick inserted in the confection comes out clean.
- Dust with powdered sugar surpassing serving.
Baking Tips:
- To properly measure out the flour, whisk the flour in the container you store it in. Then scoop it into the measuring cup. Don't dunk it into the container! Scoop and level off the top. Use in the recipe.
- You can use vegetable or canola oil in this recipe in place of butter. The talc will be lighter but the confection will still be delicious.
- Do not overmix the confection batter. Once the ingredients are combined and no pockets of flour are visible, pour it into the pan.
- As always, read the recipe surpassing starting the process. Make sure you have everything you need and know how long it will take to make this cake.
Storing:
Any leftovers can be stored at room temperature for 2 days. If it's hot, it is largest to store it in the fridge. Let it come to room temperature surpassing serving.
Expert Tip!
To easily remove the confection from a sultry pan, place the pan on a sheet of parchment paper and trace the outline with a pencil. Cut out the circle. Next, lightly grease the pan with a leftover butter wrapper and line the marrow of the pan with the parchment circle. Your confection will hands come out of the pan once cooled. All you need to do is peel off the parchment and place the confection on a stand or serving plate!
Recipe FAQs:
Yes! First, make sure the confection is completely cooled. Then wrap it tightly in saran wrap and place it in a freezer bag. Freeze for up to 3 months.
Canned peaches are stored in heavy syrup. You will have to phlebotomize them and pat dry as much as possible. Too much widow moisture to the recipe and the results won't be the same.
Yes, you can use frozen peaches. Make sure to thaw them and phlebotomize and pat any glut moisture, surpassing subtracting to the batter.
Absolutely! You can use plums, nectarines, or apricots in this recipe.
More confection recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Easy Peach Cake
Ingredients
- 3 peaches
- 1 ½ cup all-purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 large eggs
- ¾ cup buttermilk see note for recipe
- ½ cup unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350° Fahrenheita. Line 8 or 9" round pan with parchment paper. Tip unelevated in notes.
- Slice all peaches in half. Remove pits. Chop one peach into chunks. Slice the remaining two peaches. The slices should not be thicker than ¼".
- In a medium mixing bowl, combine flour, sugar, sultry powder, sultry soda and salt.
- In flipside mixing bowl, whisk together buttermilk, melted butter, eggs and vanilla.
- Add dry ingredients to buttermilk mixture and stir in gently.
- Add peach chunks to confection thrash and gently fold in.
- Pour the thrash into prepared pan. Smooth the top with a spatula or a spoon.
- Arrange peach slices on top. Sprinkle a tablespoons or two of sugar over the top of the cake.
- Place confection on the middle rack in the oven and torch for 35 to 40 minutes.
- Check if the confection is washed-up by inserting a toothpick or a dry spaghetti noodle in a few places of the cake. If it comes out clean, the confection is done. If there are crumbs on the toothpick, place it when in the oven for 3 to 5 minutes.
- Once done, remove confection from oven and let tomfool completely.
- Dust the confection with powdered sugar surpassing serving.
Notes
- You may have leftover peach slices. It will depend on the size of your peaches. Don't prod the top of the confection trying to fit them all in.
- Store leftover confection on the counter for up to 2 days and in the fridge for up to 5 days.
- Lining the confection pan with parchment paper ensures that the confection won't stick to it. It's a moist confection so this step is helpful.
- To properly measure out the flour, fluff it in the container first, then scoop it into the measuring cup. Level off the top and use it in the recipe.
- Please note, that the nutrition value can vary depending on what product you use. The information unelevated is an estimate. Unchangingly use calorie counter you are familiar with.
Nutrition
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