Description
A delightful summer cake featuring juicy peaches, perfect for family gatherings and picnics.
Ingredients
Scale
- 2 cups fresh peaches, peeled and sliced
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan, ensuring a solid release.
- Cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract until well mixed.
- Combine the flour, baking powder, salt, and cinnamon in a separate bowl. Gradually add this dry mixture into the creamed mixture, mixing until just combined—avoid over-mixing to keep your cake tender.
- Fold in the fresh peaches until they are evenly distributed throughout the batter.
- Pour the luscious batter into the prepared cake pan, smoothing the top for an even bake.
- Sprinkle the brown sugar and any additional sliced peaches atop the batter to create a caramelized topping.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack. Serve warm and enjoy!
Notes
For a lower glycemic option, swap granulated sugar with monk fruit or coconut sugar. You can also add chopped walnuts or pecans for extra nutrition and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 24g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg