Peach Cake

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Delicious homemade Peach Cake with fresh peaches and whipped cream
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Peach Cake

Peach cake is a delicious and moist dessert that showcases the sweet, juicy flavors of fresh peaches. It’s perfect for summer gatherings, family celebrations, or just a cozy afternoon treat. With every slice, you get a taste of sunshine that brightens up any day.

Why Make This Recipe

Making peach cake is not only easy but also a great way to use fresh peaches during their peak season. This cake is a delightful blend of flavors and textures, with soft cake combined with juicy peach pieces. It’s a crowd-pleaser and can be enjoyed on its own or with a scoop of ice cream. Plus, it’s a wonderful way to impress friends and family with your baking skills!

How to Make Peach Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 1⁄2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1⁄2 cup milk
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups fresh peaches, chopped
  • 1⁄2 cup peach preserves

Directions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a large bowl, cream the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  7. Fold in the chopped peaches and peach preserves gently.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

How to Serve Peach Cake

Peach cake can be served warm or at room temperature. It’s excellent on its own, but you can also top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. Enjoy it with a cup of coffee or tea for a perfect afternoon snack.

How to Store Peach Cake

To store peach cake, keep it in an airtight container at room temperature for up to three days. If you need to store it longer, you can refrigerate it for about a week. For longer storage, wrap it tightly in plastic wrap and freeze it for up to three months. Thaw overnight in the refrigerator before serving.

Tips to Make Peach Cake

  1. Choose ripe peaches: Make sure to use fresh, ripe peaches for the best flavor.
  2. Don’t overmix: When combining the wet and dry ingredients, mix just until combined to keep the cake tender.
  3. Let it cool: Allow the cake to cool properly before cutting for cleaner slices.

Variation

You can add nuts, like chopped pecans or walnuts, for a nice crunch. For an extra burst of flavor, consider adding a sprinkle of cinnamon or nutmeg to the batter.

FAQs

1. Can I use canned peaches instead of fresh ones?

Yes, you can use canned peaches, but be sure to drain them well and chop them into small pieces to prevent the cake from becoming too wet.

2. What can I serve with peach cake?

Peach cake pairs well with whipped cream, ice cream, or a simple dusting of powdered sugar. A side of fresh fruit can also complement it nicely.

3. Can I make this cake ahead of time?

Yes, you can bake the peach cake a day in advance. It stays moist and delicious when stored properly.

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Peach Cake

  • Author: olivia
  • Total Time: 65 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
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Description

A delicious and moist dessert that showcases the sweet, juicy flavors of fresh peaches, perfect for summer gatherings and celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups fresh peaches, chopped
  • 1/2 cup peach preserves

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a large bowl, cream the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  7. Fold in the chopped peaches and peach preserves gently.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Notes

Serve warm or at room temperature. Pairs well with whipped cream or vanilla ice cream.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 90mg

Keywords: peach cake, dessert, summer, fruit cake, baking

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