Fresh and Easy to make Peach Cake! Tender cake filled with sliced or diced fresh peaches! A perfect end to a hot summer day. This cake is a crowd pleaser in a 9 x 13 pan! Frozen or canned peach instructions are included.
We love fresh fruit in the summer time and if you can make cake out of it…even better!
This cake is a riff off of our Fresh Strawberry cake. We simply doubled the recipe for a 9 x 13 pan (more cake please) and it came out beautifully! A total hit at a recent pool party we had. Serve with a big dollop of ice cream and everyone loves ya! I love it when everyone loves ya!
Ingredients for Peach Cake –
- Fresh peaches – 4 cups sliced, about 8 medium size peaches. (you can substitute thawed frozen or canned. Drain them well and blot with paper towels before adding to the batter.)
- Flour
- Baking Powder
- Sugar
- Butter
- Eggs
- Milk
- Vanilla
- Cinnamon
- Turbinado sugar (or regular white sugar in a pinch).
Basic fresh ingredients that come together perfectly!
Lets make Fresh Peach Cake!
This is so easy, it’s going to go quickly!
Prep the peaches – skin on or off, your preference. We removed the skin for the peaches included in the batter but left them on for the slices on top.
- PRO TIP: to easily peel peaches – bring a large pot of water to a simmer. Add the whole unpeeled peaches and blanch for 10 seconds. Remove, let cool and the skins will pull right off!
Heat the oven to 350 degrees. Mix your batter up and toss in the peaches.
NOTE: we left one peach unpeeled for the top and sliced it up for garnish.
Can I substitute a different fruit for the peaches ?
Get creative! Most fruit will sub perfectly!
- Blueberries
- Strawberries
- Raspberries
- Apples diced
- Even sliced banana would be great! (see our Banana Foster cake for inspiration!)
How to pick a perfect peach!
- Gently squeeze the peach. If it’s rock hard it’s most likely not going to ripen up anytime soon. Pick peaches that are slightly soft but not mushy. You may need to ripen peaches at room temperature for a day or two. Seems to me that they are picked way to early these days!
After removing from the oven, let cool for about 10 minutes.
Slice it up and serve with a dollop of ice cream! It”s the perfect summer treat!
Storing any leftovers –
- Leave at room temperature for 2 days. Refrigerate for another 2 days…still have leftovers? Freeze for up to 3 months. Thaw at room temperature.
A few more summer desserts we think you will love!
- Blueberry Pie Bars – our most popular summer dessert recipe!
- Strawberry Cake – easy as it gets!
- Apple Cake – all in one bowl!
- Pineapple Bars – a delicious and different take on fruit bars.
- Orange Cake – looks fancy but so easy!
LET’S EAT!
Kathi and Rachel
Peach Cake
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Ingredients
- 2 cups sugar
- 3/4 cup butter – at room temperature
- 2 large eggs
- 1 cup milk
- 2 teaspoons vanilla
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 4 cups fresh peaches – sliced or diced – peeled or unpeeled. About 8 peaches total. An extra one to slice for garnish on top if you like!
- 1/4 cup turbinado sugar – or regular white sugar
Instructions
-
Preheat oven to 350 °F Spray a 9 x 13 baking dish with non stick spray.
-
Prepare peaches – peeled or unpeeled. Sliced or diced.
NOTES: if using frozen (thawed) or canned. Drain and blot with paper towel. If you like, leave one peach to slice and put on top of cake for garnish.
-
Using an electric mixer, combine sugar and butter. Beat until pale and fluffy. Add eggs, milk and vanilla. Mix until well combined.
-
Add flour, baking powder, salt and cinnamon. Mix on low until just combined and no dry flour is visable.
-
Fold in peaches. Spread into prepared pan.
Garnish is desired by slicing an additional peach and placing on top of the batter.
-
Sprinkle with turbinado sugar.
-
Bake for 50 minutes, checking after 40 minutes by inserting toothpick into center of cake. If it comes out clean your cake is done!
-
Serve with ice cream or whip cream!
Nutrition
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