This Fresh Peach Cake is a real treat! With juicy peaches baked right in, it’s moist, sweet, and perfect for any occasion. It’s like a slice of summer on your plate!
I love serving it warm with a scoop of vanilla ice cream. Trust me, it’s hard to resist going back for seconds! 🍑 Who can blame you when it’s so tasty?
Key Ingredients & Substitutions
Peaches: The star of this cake! Use ripe, juicy peaches for the best flavor. I recommend using fresh peaches whenever possible. If they’re out of season, canned peaches in juice can work in a pinch—just be sure to drain them well.
Butter: Unsalted butter is best for controlling salt levels, but you can substitute with margarine or coconut oil if you prefer a dairy-free option. Just note that coconut oil might alter the flavor slightly.
Sugar: Granulated sugar adds sweetness. If you want a healthier twist, you could use coconut sugar or replace half with honey, but that will change the texture and sweetness balance a bit.
Milk: Whole milk gives richness, but you can use almond milk or oat milk if you’re avoiding dairy. The flavor will vary slightly but still work well!
How Do I Get Those Peaches to Stay on Top of the Cake?
It’s important to place the peach slices carefully to create a beautiful presentation! Here’s how:
- After pouring the batter into the pan, gently press the peach slices into the top. This helps them stay in place while baking.
- Don’t overcrowd the peaches; leave some space between them for even cooking.
- Sprinkling sugar on top of the peaches at the end helps caramelize them, giving a lovely finish!
Keep an eye while baking; overbaking can make the peaches lose their juiciness. Enjoy your baking!
Fresh Peach Cake with Extra Juicy Peaches
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 4 large ripe peaches, peeled, pitted, and sliced (extra juicy preferred)
- 2 tablespoons granulated sugar (for topping)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful Fresh Peach Cake will take approximately 15 minutes to prepare, and about 45–50 minutes to bake. After that, you’ll need another 15 minutes for cooling. So, about 1 hour and 15 minutes from start to finish, plus cooling time for the best texture.
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). While it heats up, grease and flour a 9×13-inch baking pan, or you can line it with parchment paper for easy removal.
2. Prepare the Butter Mixture:
In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar. Use an electric mixer to whip it until it’s light and fluffy, about 3-5 minutes. This step makes the cake light and airy!
3. Add the Eggs and Vanilla:
Beat in the three eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract. The mixture should look smooth and creamy at this point!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt until well combined. This helps distribute the baking powder evenly.
5. Mix the Batter:
Slowly add the dry ingredients to the creamed butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined—don’t overmix, or the cake could get tough!
6. Pour the Batter:
Pour the batter evenly into your prepared baking pan, spreading it out with a spatula to ensure an even layer.
7. Add the Peaches:
Gently arrange the sliced peaches on top of the batter. Press them down lightly into the batter to help them stay in place as the cake bakes.
8. Sweeten it Up:
Sprinkle the 2 tablespoons of granulated sugar over the peaches. This will create a lovely caramelized topping as it bakes which adds sweetness and texture!
9. Bake:
Place the pan in the oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so it’s a good idea to keep an eye on it toward the end!
10. Cool Down:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This will help maintain its structure and flavor.
11. Dust and Serve:
If you’d like, dust the cooled cake with powdered sugar before serving for an extra special touch! It is delightful on its own or served with a scoop of vanilla ice cream!
Indulge in your moist and flavorful Fresh Peach Cake with extra juicy peaches bursting with sweetness! Enjoy every bite!
How Do I Store Leftover Peach Cake?
Store any leftover peach cake in an airtight container at room temperature for up to 2 days. If you want to keep it fresh longer, refrigerate it for up to a week. Just be sure to let it come to room temperature before serving!
Can I Use Other Fruits Instead of Peaches?
Absolutely! This cake is versatile. You can substitute peaches with other fruits like nectarines, plums, or even berries. Just adjust the amount based on the moisture content of the fruit you choose; juicier fruits might require a bit more flour to balance the batter.
How Can I Make This Cake Gluten-Free?
To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check that your baking powder is also gluten-free. It works beautifully in this recipe!
Can I Freeze This Cake?
Yes, you can freeze the peach cake! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to 3 months. To serve, thaw it overnight in the fridge and bring it to room temperature before enjoying.
