I love baking and I love simple cakes. My Fresh Peach Cake is one of my favorite late summer treats, light and full of real peach flavor. If you like fruit cakes, you might also enjoy my apple cake with cream cheese frosting for a fall twist.
Dad James always asked for a slice with his morning coffee, and Mom Eva and Sister Jennifer would compete for the last piece. I still think of them when I bake this cake.
Your Ingredients List
- 2 cups fresh peaches, sliced
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
My Go-To Equipment
I use a 9-inch round cake pan, a mixing bowl, a hand mixer, and a spatula. I also keep a cooling rack ready. For a similar cozy bake, I often look back at my apple cider coffee cake notes for timing and flavor tips.
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C) and grease and flour a cake pan.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time and stir in the vanilla.
- Whisk together the flour, baking powder, and salt in another bowl.
- Add the dry mix to the creamed mix alternately with the milk, starting and ending with flour.
- Fold in the sliced peaches gently.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35 to 40 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Healthy Twists on a Classic
I sometimes swap half the flour for whole wheat to add more fiber. You can also use less sugar or a natural sweetener and add a sprinkle of oats on top. For a spiced note, try a pinch of cinnamon like I use in my apple cider cheesecake experiments.
Serving Suggestions From My Table
I like to serve slices warm with a dollop of plain yogurt or whipped cream. A scoop of vanilla ice cream is great too. Fresh mint or toasted almonds add a nice touch.
Getting It Just Right
Use ripe but firm peaches so the cake keeps its shape. Do not overmix the batter once you add the flour. Watch the cake from minute 30; ovens can vary.
How to Store Leftovers
Cover the cooled cake with plastic wrap or keep it in an airtight container. Store at room temperature for up to two days, or in the fridge for up to five days. Slice and warm briefly before serving.
Enjoy Every Moment
I take my time glazing the top and calling the family to the table. Baking is my way to slow down and share something simple and true.
A Few Common Questions
Can I use canned peaches in Fresh Peach Cake?
Yes, you can use canned peaches. Drain them well and pat dry so you do not add extra liquid to the batter.
How do I prevent the peaches from sinking in Fresh Peach Cake?
Toss the sliced peaches in a little flour before folding them into the batter. This helps them stay suspended while baking.
Can I make Fresh Peach Cake in a different pan?
Yes, you can use a square or loaf pan. Reduce the bake time for smaller pans and check with a toothpick for doneness.
Print
Fresh Peach Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful summer cake bursting with fresh peach flavor, perfect for any occasion.
Ingredients
- 2 cups fresh peaches, sliced
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time and stir in the vanilla.
- Whisk together the flour, baking powder, and salt in another bowl.
- Add the dry mix to the creamed mix alternately with the milk, starting and ending with flour.
- Fold in the sliced peaches gently.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35 to 40 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
Use ripe but firm peaches to keep the cake’s shape. Toss peaches in a bit of flour before folding to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: peach cake, summer dessert, fruit cake, easy cake recipe, baking