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Fresh Peach Cake

Deliciously Moist Fresh Peach Cake You'll Crave All Summer

Fresh Peach Cake is a delightful summer dessert that perfectly captures the essence of ripe peaches.
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Course: Dessert
Cuisine: American
Keyword: Baking, easy cake, Fresh Peach Cake, peach recipes, Summer Dessert
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
Calories: 250kcal

Equipment

  • 9-inch round cake pan
  • medium bowl
  • large mixing bowl
  • Electric mixer
  • spatula

Ingredients

For the Cake

  • 1.5 cups all-purpose flour giving the cake a soft and fluffy texture.
  • 1 teaspoon baking powder essential for that perfect rise.
  • 0.5 teaspoon baking soda balancing acidity for a tender crumb.
  • 0.25 teaspoon salt enhancing all the delicious flavors.
  • 0.5 cups unsalted butter softened to create a rich and buttery base.
  • 1 cup granulated sugar bringing sweetness to complement the fresh peaches.
  • 2 large eggs providing structure and moisture.
  • 1 teaspoon vanilla extract infusing warmth and depth of flavor.
  • 0.5 cups buttermilk adding tanginess and tenderness to the batter.

For the Peaches

  • 2 cups fresh peaches peeled and chopped, the star ingredient making this a fresh peach cake!
  • 1 tablespoon all-purpose flour for dusting the peaches to prevent sinking in the batter.

Instructions

Step-by-Step Instructions for Fresh Peach Cake

  • Preheat the oven to 350°F (175°C) and prepare your cake pan by greasing it.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3 to 4 minutes.
  • Add eggs one at a time to the butter and sugar mixture, mixing well after each.
  • Gradually mix in the dry ingredients and buttermilk alternately, starting and ending with dry ingredients.
  • Coat the chopped peaches with flour to prevent sinking during baking.
  • Gently fold the floured peaches into the batter.
  • Pour the batter into the prepared cake pan and smooth the top.
  • Bake in the oven for 40 to 45 minutes until a toothpick comes out clean.
  • Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Serve plain, with powdered sugar, or topped with vanilla ice cream.

Notes

Best enjoyed warm with powdered sugar or ice cream. Store in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 0.5mg