Peach Cake Recipe (VIDEO)
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
This fresh peach cake is loaded with a pound of sweet summer peaches. It comes together quickly and is perfect for unexpected company! Its lightly sweet and every bite just melts in your mouth.
- 1 1/2 cups all-purpose flour measured correctly*
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3/4 cup unsalted butter, softened (12 Tbsp)
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1/2 tsp grated lemon zest
- 1/2 tsp vanilla extract
- 1 lb peaches (3 large), pitted, peeled and sliced into cubes (Reserve 1/2 peach to slice for topping)
- 1/2 Tbsp Confectioners sugar for dusting
Prep: Preheat Oven to 350˚F, grease a 9" springform pan with cooking spray. Peel and dice peaches into 1/2" thick pieces.
In a small bowl, whisk together dry ingredients 1 1/2 cups flour, 1 1/2 tsp baking powder and 1/4 tsp salt.
In a large bowl, beat together 12 Tbsp butter with 1 cup sugar on high speed for 4-5 minutes or until fluffy. Beat in 3 large eggs, 1 at a time, allowing them to incorporate into batter between each egg. Once eggs are in, beat another minute on med/high speed. Grate and beat in 1/2 tsp lemon zest and 1/2 tsp vanilla extract.
With mixer on low speed, beat in flour 1/3 at a time, mixing just until well blended. Gently fold in the peaches until well incorporated then transfer batter to greased springform pan and smooth out the top. Bake at 350˚F for 50 minutes to 1 hour or until a toothpick inserted into the center comes out clean without wet batter. Let cake cool in pan 10 minutes then run a thin spatula around the edges to loosen from the pan and allow the cake to cool to room temperature.
Dust cake with powdered sugar and arrange reserved peach slices in a ring around the center of the cake.
*To measure flour correctly, spoon it into a measuring cup and level off the top. If you simply push your measuring cup into the flour bin, you can get 25%+ excess in your cup.