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Fresh Peach Cake

A tender and moist cake layered with juicy peaches and a hint of cinnamon, perfect for family gatherings and summer enjoyment.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh peaches, peeled and sliced Use ripe and sweet peaches for the best flavor.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Can be substituted with coconut oil or Greek yogurt.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour Can substitute with cake flour or gluten-free blend.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon Optional: can add a pinch of nutmeg for extra flavor.
  • 1/2 cup milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Mixing Batter
  1. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (3-4 minutes).
  2. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  3. In another bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add this to the wet mixture, alternating with the milk until a smooth batter forms.
Baking
  1. Gently fold in the sliced peaches, then pour the batter into the prepared baking dish.
  2. Bake in the preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan before slicing. Serve as is or with a dollop of whipped cream.

Notes

Store the cake in an airtight container at room temperature for 2-3 days, refrigerate for up to a week, or freeze for up to 3 months. Reheat individual slices in the microwave for 10-15 seconds or warm in a preheated oven at 350°F until heated through.