This Easy Fresh Peach Cake is a sweet treat that’s bursting with juicy peach flavor! It’s light and fluffy, made even better with extra peaches folded right in. Yum!
Every bite feels like summer, especially when you have those tasty peach chunks. I love serving it warm with a scoop of ice cream on top—it’s a true crowd-pleaser!
Key Ingredients & Substitutions
Fresh Peaches: The star of this cake! Use ripe, fresh peaches for the best flavor. If peaches aren’t in season, feel free to use canned peaches, but make sure to drain them well to avoid excess moisture.
All-Purpose Flour: Standard for a fluffy cake! If you’re gluten-free, consider almond flour or a gluten-free blend. The texture might be slightly different, but it should still taste great!
Butter: I recommend unsalted butter for better control of the cake’s sweetness. If you’re dairy-free, coconut oil or a dairy-free butter substitute can work well.
Milk: Whole milk brings richness, but you can substitute almond milk or oat milk, especially if you want a lighter option. Buttermilk adds tenderness, so try it to enhance the cake’s texture.
Granulated Sugar: For a different flavor, consider using brown sugar instead. It adds a hint of caramel flavor, making the cake richer!
What’s the Best Way to Cream Butter and Sugar?
Creaming butter and sugar is key to a light cake! Here’s how to do it right:
- Start with softened butter at room temperature. It should be soft enough to make a dent with your finger.
- In a large bowl, use an electric mixer on medium speed to beat the butter until smooth.
- Add sugar gradually, blending for about 3-4 minutes until the mixture is light and fluffy. This adds air and helps the cake rise—don’t rush this step!
When done, the mixture should appear pale in color and increase in volume. It’s the foundation of your cake!
How Can I Make Sure My Cake Comes Out Moist?
To keep your cake moist, consider these tips:
- Don’t overmix the batter! Mix just until combined after adding dry ingredients to avoid tough cake.
- Fold in the peach slices gently. This keeps them from breaking up too much, allowing juices to create moisture.
- Cool the cake in the pan for a bit before transferring to a wire rack. This helps retain some warmth and moisture.
Lastly, serving it warm is a delightful treat. Enjoy it with whipped cream for extra indulgence!
Easy Fresh Peach Cake with Extra Peaches
Ingredients You’ll Need:
For the Cake:
- 3 large fresh peaches, pitted and sliced
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk or buttermilk
For Serving:
- Powdered sugar, for dusting
- Fresh mint leaves (optional, for garnish)
How Much Time Will You Need?
This delightful peach cake takes about 15 minutes of prep time and around 45-55 minutes of baking time. After baking, let it cool for a bit before serving. Overall, you should plan for around an hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. This helps the cake come out easily once it’s done baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that your dry ingredients are well combined. Set this mixture aside for a moment.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together. Mix until it’s light and fluffy, which should take about 3-4 minutes. This step is crucial for a nice texture!
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract to enhance the cake’s flavor.
5. Combine Dry Ingredients and Milk:
Now, it’s time to combine! Gradually add the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until everything is just combined. Remember, don’t overmix!
6. Fold in the Peaches:
Carefully fold in half of the sliced peaches into the batter. This will distribute the peach flavor throughout the cake.
7. Create the Cake Layer:
Pour the batter into your prepared cake pan, smoothing the top with a spatula to even out the surface.
8. Add More Peaches:
Arrange the remaining peach slices evenly over the top of the batter. This will make the cake look beautiful and ensure every slice has peach in it!
9. Bake the Cake:
Place the cake in your preheated oven, baking for 45-55 minutes. Keep an eye on it! The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
10. Cooling Phase:
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. After that, transfer it to a wire rack to cool completely. Letting it cool ensures that it will slice nicely!
11. Dust and Serve:
When you’re ready to serve, dust the top with powdered sugar for a lovely finish. If you like, add a few fresh mint leaves on top for a pop of color!
Enjoy this moist, tender peach cake warm or at room temperature. It’s perfect on its own or paired with whipped cream or a scoop of vanilla ice cream! Happy baking!
FAQ for Easy Fresh Peach Cake with Extra Peaches
Can I Use Other Fruits Instead of Peaches?
Absolutely! This recipe works great with other fruits like blueberries, raspberries, or even apples. Just keep in mind that the baking time may vary slightly depending on the fruit’s moisture content.
How Ripe Should the Peaches Be?
Choose ripe peaches that are slightly soft to the touch but not mushy. They should be fragrant and have vibrant color. If your peaches are firm, let them sit at room temperature for a day or two to ripen before using.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake up to 2 days in advance. Keep it covered at room temperature. For a longer shelf life, you can freeze the cake for up to a month. Just make sure to wrap it tightly in plastic wrap and foil to avoid freezer burn.
What’s the Best Way to Store Leftovers?
Store leftover cake in an airtight container at room temperature for 2-3 days. If you prefer colder cake, you can refrigerate it. Just let it warm up a bit before serving to regain some of its moisture!
