Description
A delightful Southern Fresh Peach Cake made with juicy, tender peaches and a moist, fluffy crumb.
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.
- In a mixing bowl, 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.
- In a separate bowl, combine the flour, baking powder, salt, and cinnamon. Gradually add this dry mixture into the creamed mixture, mixing until just combined—avoid over-mixing to keep your cake tender.
- Gently 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 Fresh Peach 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, consider using monk fruit or coconut sugar. Pair with vanilla ice cream for a delightful contrast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg