Peach Cake

This recipe for Peach Cake, loaded with juicy, fresh peaches, is the ideal summertime dessert. Every slice of the tender, juicy peaches-filled cake is brimming with flavour. It is light, fluffy, and moist. This cake is great as an afternoon snack or with a cup of coffee.

When fresh peaches are in season, I love to bake this delectable peach cake recipe since it signals that summer is officially here! You’ll be amazed at how quickly and simply a few basic procedures and a few simple ingredients may be used to produce this easy peach cake. Ripe peaches are a great complement to any dessert dish because of their almost creamy texture and delightfully vibrant, flowery taste.

My go-to summertime recipe is always this peach cake since it works well for any kind of gathering. It’s great as an afternoon snack, after-dinner dessert, or even for breakfast with coffee or tea! There won’t be a crumb left on your plate once you take that first bite of the cake, which tastes amazing with the juicy, tart sweet peaches. Do you want to try another recipe for a fruity dessert this summer? Try my recipes for strawberry cobbler, blueberry coffee cake, and cherry pie.

What You Need to Make This Recipe

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Flour: For this cake, all-purpose flour will do; nothing special is required.

Baking powder —Verify the freshness of the baking powder. You will need to use baking powder to help the cake rise because the peaches are heavy.

Butter —To reduce the quantity of salt in the peach cake, use unsalted butter. To make it easier to cream, make sure the butter is room temperature. Pressing your finger down on room temperature butter should leave a small indentation.

Eggs — eggs help the cake rise and provide moisture.

Sour cream —The cake’s crumb is made light, delicate, and moist by the sour cream. Three easy items can be used to manufacture sour cream if you don’t already have any.

Peaches —Ripe peaches are required for optimal flavour. They are not ready for usage if they feel firm when squeezed. Peaches are ripe when they yield under light pressure.

How to Make Peach Cake

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1. Mix the flour, baking powder, and salt in a medium-sized mixing bowl.

2. Beat the butter on medium speed in a large mixing basin until it becomes creamy. Beat in the sugar until it becomes light and fluffy. Next, beat in the vanilla and sour cream after adding the eggs one at a time. Add the flour mixture gradually while running the mixer on low speed until it’s all mixed.

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3. Wash, cut, and slice the peaches.

4. Gently mix the batter with three-quarters of the peaches.

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5. Pour the mixture into a 9-inch cake pan that has been oiled.

6. Scatter the leftover peaches and more sugar on top, if preferred. A wooden pick put into the centre should come out clean after 45 minutes of baking. Before serving, let cool for at least half an hour.

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Pro Tips for Making This Recipe

• The most exact way to measure flour is to use a kitchen scale, which is why I highly recommend it. If you don’t have a digital scale, level off the flour with a knife after fluffing it up with a spoon and spooning it into your cups. By using this technique, you may avoid cramming the measuring cup too full.
• Peel the peaches or leave the skins on. Whether you choose to slice or dice the peaches for the batter and topping is also up to you.
• Before incorporating chilly components into the batter, let them come to room temperature. By doing this, they will blend more easily and you won’t inadvertently overmix the batter. A dense cake will result from overmixing the batter.
• The flavours of the peach cake will be enhanced more by pure vanilla extract than by artificial vanilla.
• Although it’s not necessary, adding more sugar to the cake’s top will make it crispier and golden brown.
• Try including plums, nectarines, or apricots if you don’t have enough peaches!