Peach Cake Recipe (VIDEO)
User Reviews
5
Peach Cake Recipe (VIDEO)
Description
The Peach Cake Recipe uses all-purpose or gluten-free flour blended with baking powder and salt to form the dry mix. Butter and granulated sugar are creamed until fluffy, then eggs are incorporated one at a time to build structure. Lemon zest and vanilla extract contribute gentle citrus and vanilla notes. Peaches, peeled and chopped into cubes, are folded evenly into the batter to ensure moist pockets of fruit in every slice.
Baked at 350°F in a greased 9-inch springform pan, the cake takes about 50–60 minutes until a toothpick comes out clean, indicating doneness. The texture is soft with distinct peach chunks giving bursts of freshness. After cooling, a light dusting of confectioners' sugar enhances the presentation and sweetness.
The cake can be served as a dessert or snack, enjoyed at room temperature, and can be left overnight uncovered to preserve its texture. Peeling peaches can be simplified by briefly blanching them in boiling water for easier skin removal if fruit isn't fully ripe.
Ingredients
- 1 1/2 cups all-purpose flour or gluten-free flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup butter 1 1/2 sticks, softened, unsalted
- 1 cup granulated sugar
- 3 egg room temperature, large
- 1/2 tsp lemon zest, grated
- 1/4 tsp vanilla extract
- 4 peaches about 1 lb, pitted, peeled* and sliced into cubes (2 1/4 cups chopped, medium
- confectioners' sugar for dusting
Instructions
- Prep: Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
- In a small bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat together 1 1/2 sticks of butter with 1 cup sugar on med/high speed until fluffy (4-5 minutes).
- Beat in 3 large eggs, 1 at a time allowing them to incorporate into the batter before adding the next egg then continue mixing for another minute on med/high speed. Once the mixture is well blended, beat in 1/2 tsp fresh lemon zest and 1/4 tsp vanilla extract.
- Set mixer to low and beat in your flour mixture just until blended.
- Use a spatula to fold in the peaches just until evenly dispersed then transfer batter to your prepared springform pan and bake in the center of the oven at 350˚F for 50-60 minutes or until a toothpick comes out clean. Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar.**
Notes
- Ripe peaches peel easily; blanching them in boiling water for 1 minute helps remove skins if needed.
- The cake can be stored at room temperature overnight; dust with powdered sugar just before serving for best appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 8servings | |
| Calories | 390kcal | 20% |
| Carbs | 51g | |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 110mg | 5% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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