There’s nothing quite like a homemade peach cake to brighten your day! This recipe is incredibly simple, perfect for beginner bakers, and yields a moist, flavorful cake bursting with juicy peaches. It’s a comforting dessert that everyone will love.
Key Ingredients & Substitutions:
- Fresh Peaches: Use ripe, firm peaches. Canned peaches (drained well) or frozen peaches (thawed and drained) can also work in a pinch.
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free baking blend.
- Butter: Unsalted butter is best. Margarine or a dairy-free butter substitute can be used.
- Sugar: Granulated sugar is perfect here. Brown sugar could add a different depth of flavor if you prefer.
Ingredients:
For the Peach Cake:
* 1 ½ cups (180g) all-purpose flour
* 1 ½ teaspoons baking powder
* ¼ teaspoon salt
* ½ cup (113g) unsalted butter, softened
* 1 cup (200g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* ½ cup (120ml) milk (any kind)
* 2-3 ripe medium peaches, peeled, pitted, and sliced (about 2 cups)
Optional Topping:
* 1 tablespoon granulated sugar
* ½ teaspoon ground cinnamon
How Much Time Will You Need?
- Prep time: 20 minutes
- Cook time: 40-50 minutes
- Total time: 60-70 minutes
- Servings: 8-10 slices
- Tools needed: 9-inch round cake pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal. This step ensures your peach cake comes out perfectly.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for a moment. This makes sure all the dry ingredients are evenly distributed for your peach cake.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer or by hand, cream together the softened butter and granulated sugar until light and fluffy. This step creates the tender base for your peach cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture might look a little curdled, but don’t worry, it will come together.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk, starting and ending with the flour. Mix until just combined – do not overmix. A slightly lumpy batter is okay for this peach cake.
6. Fold in Peaches
Gently fold in most of your sliced peaches into the cake batter. Reserve a few slices to arrange on top later. Be careful not to mash the peach slices.
7. Assemble and Bake
Pour the batter into your prepared cake pan. Arrange the remaining peach slices on top of the batter. If using, sprinkle the optional sugar and cinnamon mixture over the peaches.
8. Bake the Peach Cake
Bake for 40-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and the peaches tender.
9. Cool Your Cake
Let the peach cake cool in the pan on a wire rack for 10-15 minutes before carefully inverting it onto the rack to cool completely. This prevents the cake from sticking.
Storage Instructions:
Store leftover peach cake tightly covered at room temperature for up to 2-3 days. For longer storage, refrigerate for up to 5 days. You can warm individual slices slightly in the microwave before serving if desired.
Frequently Asked Questions (FAQ):
Q: Can I use frozen peaches for this peach cake recipe?
A: Yes, thaw them completely and drain any excess liquid before adding them to the batter.
Q: How do I know if my peaches are ripe enough?
A: Ripe peaches should be fragrant and give slightly when gently squeezed.
Q: Can I add other fruits to this cake?
A: Absolutely! Blueberries, raspberries, or even apples would be delicious in this peach cake.
Q: My cake is browning too quickly on top. What should I do?
A: Loosely tent the top of the cake with aluminum foil to prevent further browning while it finishes baking.
Q: Can I make this peach cake in a different sized pan?
A: A 9×13 inch pan will also work, but the baking time may be slightly shorter. Keep an eye on it!
Q: What’s the best way to peel peaches?
A: Briefly blanching peaches in boiling water for 30 seconds, then plunging them into ice water, makes the skins incredibly easy to slip off.