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Peach Cake
This easy peach cake is soft and moist, with a pound of sweet, juicy peaches folded into the batter. It isn’t overly sweet and has a tender crumb that makes it perfect for breakfast or dessert.
Ingredients
- 1 1/2 cups all-purpose flour, or 1:1 gluten-free flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, 12 Tbsp, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 tsp grated lemon zest
- 1/4 tsp vanilla extract
- 4 medium peaches, about 1 lb total, peeled and pitted; dice 3 1/2 peaches and reserve 1/2 peach for garnish
- Confectioners' sugar for dusting
Instructions
- Prep: Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
- Mix dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.
- Wet Ingredients: In a large bowl, beat together butter with granulated sugar on med/high speed until fluffy (4-5 minutes). Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Continue mixing for 1 minute on medium-high speed. Beat in the lemon zest and vanilla.
- Add flour mixture: Set the mixer to low and beat in your flour mixture just until blended. Do not overmix.
- Fold in peaches: Use a spatula to fold in the peaches just until evenly dispersed, then transfer the batter to your prepared springform pan and smooth the top.
- Bake in the center of the oven at 350˚F for 50-60 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then run a thin spatula around the edges to loosen it. Remove the sides of the springform pan and let the cake cool completely to room temperature. Serve dusted with confectioners' sugar and garnish with the remaining sliced 1/2 peach.
Notes
*Peeling Peaches: Ripe peaches should peel easily. If needed, blanch them in boiling water for about 1 minute, then transfer them to ice water before peeling.
**Make-ahead tip: Store the cooled cake covered at room temperature overnight. Dust with confectioners’ sugar and add the fresh peach garnish just before serving.
**Make-ahead tip: Store the cooled cake covered at room temperature overnight. Dust with confectioners’ sugar and add the fresh peach garnish just before serving.
Nutrition Facts
Peach Cake
Serving Size
8 servings
Amount per Serving
Calories
390
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
107
mg
36
%
Sodium
110
mg
5
%
Potassium
221
mg
6
%
Carbohydrates
51
g
17
%
Fiber
2
g
8
%
Sugar
31
g
34
%
Protein
5
g
10
%
Vitamin A
865
IU
17
%
Vitamin C
3
mg
4
%
Calcium
54
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.