Easy Summer Peach Cake
User Reviews
5
Easy Summer Peach Cake
Description
The recipe uses melted and cooled butter incorporated into a fluffy mixture of eggs and sugar before folding in flour, baking powder, and salt. Freshly chopped peaches, tossed lightly with flour, prevent sinking during baking and ensure even distribution. The sprinkle of cinnamon sugar on top adds a warm, sweet crust after baking.
The cake has a moist, tender crumb complemented by soft peach pieces throughout, highlighting seasonal fruit. It is ideal for serving as a dessert or snack in warm months when peaches are ripe and flavorful. The option of pairing with ice cream enhances the sweetness and texture contrast.
To maintain quality, the cake can be stored overnight at room temperature covered; for longer keeping, refrigeration or freezing is recommended. Precooling the butter and using room temperature eggs help achieve the intended lightness of the batter. Using canned or frozen peaches requires draining or chopping as specified to prevent excess moisture.
Ingredients
- ½ cup butter 134 grams total, if you double the recipe double this amount, 1½ tablespoons, melted and cooled
- 2-3 peaches ripe, 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
- Cinnamon sugar topping can be stored in a sealed jar for future use.
- Bring eggs and milk to room temperature by removing them from the refrigerator 45-60 minutes before baking for best mixing and texture.
- If using canned peaches, drain thoroughly and let them sit in a strainer before chopping to reduce extra moisture.
- Frozen peaches should be chopped but not thawed to maintain texture in the cake.
- Store the cake covered at room temperature for up to one day, then refrigerate to keep fresh for 4-5 days.
- For longer storage, freeze the cooled cake tightly wrapped in plastic and then in an airtight container; it keeps well for 3-4 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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