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Fresh Peach Cake

Irresistibly Moist Fresh Peach Cake to Brighten Your Day

This Fresh Peach Cake is a delightful dessert that showcases juicy summer peaches, creating a moist and flavorful treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Cakes
Cuisine American
Servings 8 slices
Calories 300 kcal

Equipment

  • 9-inch round cake pan
  • Medium Bowl
  • large bowl
  • Electric mixer
  • Spatula

Ingredients
  

For the Cake Base

  • 1.5 cups all-purpose flour a staple that provides the structure for your scrumptious cake.
  • 1 teaspoon baking powder helps the cake rise to fluffy perfection.
  • 0.5 teaspoon baking soda balances acidity and acts with the buttermilk for leavening.
  • 0.25 teaspoon salt enhances all the flavors in your fresh peach cake.
  • 0.5 cups unsalted butter, softened ensures a moist and rich texture in the cake.
  • 1 cups granulated sugar adds sweetness and helps create a lovely golden crust.
  • 2 large eggs bind the ingredients together for a lovely crumb.
  • 1 teaspoon vanilla extract infuses warmth and depth of flavor into every bite.
  • 0.5 cups buttermilk contributes to the cake’s tender and moist texture.

For the Fresh Peach Filling

  • 2 cups fresh peaches, peeled and chopped the star of the show, lending juicy sweetness and flavor.
  • 1 tablespoon all-purpose flour dusting the peaches prevents them from sinking to the bottom of the batter.

Instructions
 

Step-by-Step Instructions for Fresh Peach Cake

  • Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
  • In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.
  • In a large bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy (about 3-5 minutes).
  • Add 2 large eggs, one at a time, mixing well after each addition, then stir in 1 teaspoon of vanilla extract.
  • Gradually add the dry mixture to the wet mixture, alternating with ½ cup of buttermilk until just combined.
  • In a separate bowl, toss 2 cups of peeled and chopped fresh peaches with 1 tablespoon of all-purpose flour.
  • Fold the floured peaches into the batter gently to distribute evenly.
  • Pour the batter into the prepared cake pan and smooth the top. Bake for 40 to 45 minutes until a toothpick comes out clean.
  • Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
  • Serve as is or with powdered sugar, whipped cream, or vanilla ice cream.

Notes

Use fresh, ripe peaches for maximum sweetness. Don't overmix to maintain a light texture. Store properly to ensure freshness.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 1mg
Keyword Baking, Fresh Peach Cake, Fruit Cakes, homemade cake, Peach Desserts, Summer Cakes
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