Easy Summer Peach Cake
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5.0
84 reviews
Excellent
Easy Summer Peach Cake
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A delicious summer cake made with fresh peaches. This easy moist cake makes the perfect snack or dessert recipe. Serve it with a scoop of ice cream!
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Ingredients
- ½ cup + 1½ tablespoons butter (melted and cooled) (134 grams total, if you double the recipe double this amount)
- 2-3 ripe peaches peeled, pitted and chopped (2 cups)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup sugar
- ⅓ cup milk (room temperature)
- 1 teaspoon vanilla extract
EXTRAS
- 1-2 tablespoons Cinnamon sugar*
*To make cinnamon sugar mix together 1/4 cup of granulated sugar and 2-3 teaspoons of cinnamon.
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 9-9½ inch (24 cm) bundt pan or 8 inch(20cm) round cake pan.
- In a small pot melt the butter, set aside to cool.
- Toss the chopped peaches with 1 teaspoon of flour, set aside.
- In a medium bowl whisk together the flour, baking powder and salt.
- On low/medium speed beat the egg, yolk and sugar until light and fluffy, approximately 3-5 minutes, then slowly add the cooled melted butter while continuing to beat, then add the milk and vanilla and combine, add the flour mixture and beat just to combine. The batter will be thick. Fold in the chopped peaches, then transfer the batter to the prepared cake pan. Sprinkle with cinnamon sugar and bake for approximately 30-40 minutes. Check for doneness with a toothpick. Let cool before removing from pan. Serve with a scoop of ice cream if desired. Enjoy!
- To make cinnamon sugar, mix together the sugar and cinnamon.
Notes
- The extra cinnamon sugar can be stored in a closed jar and kept in a dry area.
- For room temperature ingredients remove from the fridge 45-60 minutes before using.
- If using canned peaches be sure to drain them well, let them sit in a strainer for about 15 or 20 minutes before you chop them. Frozen peaches should be chopped but not thawed.
- The cake can be stored overnight at room temperature well covered, although anymore time and it should be refrigerated. It will last 4-5 days in the fridge.
- The cake can also be frozen, make sure it is completely cooled before tightly wrapping it in plastic, then place the cake in an airtight freezer bag or container. I will last up to 3-4 months in the freezer.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
81mg
(27%)
Sodium
123mg
(5%)
Potassium
229mg
(7%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
562IU
(11%)
Vitamin C
2mg
(2%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 81mg | 27% |
| Sodium | 123mg | 5% |
| Potassium | 229mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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