Description
Summer Peach Cake is a simple yet delectable dessert featuring fresh peach slices baked into a moist golden cake. Perfect for summer gatherings or as a light, fruity treat.
Ingredients
Scale
- 4 medium peaches
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, at room temperature (plus additional for pan)
- 1 cup sugar
- 1 egg
- ½ cup buttermilk
- 2 teaspoons pure vanilla extract
- 1 tablespoon sparkling sugar, for topping
Instructions
- Peel and slice each peach into 8 equal slices. Arrange on a paper towel-lined plate to remove excess moisture and set aside.
- Position rack in the center of oven and preheat oven to 350°F (175°C). Generously butter a 9″ deep-dish pie plate.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, use an electric mixer to cream the butter until smooth. Add sugar and beat on medium-high speed for 2 minutes until light and fluffy.
- Reduce mixer speed to low and blend in the egg, buttermilk, and vanilla extract until combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low until just incorporated.
- Scrape batter into the prepared pie plate and smooth the top. Arrange peach slices on top of the batter, pressing them down lightly. Sprinkle with sparkling sugar.
- Bake for 10 minutes at 350°F, then reduce oven temperature to 325°F (163°C) and bake for an additional 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pie plate on a wire rack. Slice into wedges and serve plain, with fresh whipped cream, or with vanilla ice cream.
Notes
- Ensure peaches are ripe but firm for best results.
- If using canned peaches, drain and pat them dry to avoid excess moisture.
- For added flavor, sprinkle cinnamon over the peaches before baking.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: summer peach cake, peach cake recipe, easy peach dessert, summer dessert, moist peach cake