Description
This delightful Fresh Peach Cake features juicy, chopped peaches folded into a tender, buttery batter, creating a moist and flavorful dessert perfect for any occasion. Baked to golden perfection, this cake pairs wonderfully with a dusting of powdered sugar, whipped cream, or vanilla ice cream for an extra special treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (for dusting peaches)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Fruit
- 2 cups fresh peaches, peeled and chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with butter or non-stick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until fully combined.
- Cream Butter and Sugar: In a separate large bowl, beat the 1/2 cup of softened unsalted butter and 1 cup of granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs: Add the 2 large eggs to the butter and sugar mixture one at a time, beating well after each addition to incorporate fully and ensure a smooth batter.
- Add Vanilla: Stir in the 1 teaspoon of vanilla extract until evenly combined.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, alternating with the 1/2 cup of buttermilk, starting and ending with the dry ingredients. Mix only until just combined to avoid overmixing which can cause a dense cake.
- Prepare Peaches: Toss the 2 cups of peeled and chopped fresh peaches with 1 tablespoon of all-purpose flour to evenly coat the fruit. This helps prevent the peaches from sinking to the bottom of the cake.
- Fold in Peaches: Gently fold the floured peaches into the batter carefully to distribute fruit evenly without overmixing.
- Transfer to Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula for an even surface.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in Pan: Allow the cake to cool in the pan for 10 minutes after baking to set before removing.
- Cool Completely: Transfer the cake to a wire rack to cool completely before serving.
- Serve: Serve the fresh peach cake as is or optionally dust with powdered sugar, or accompany with whipped cream or vanilla ice cream for an extra indulgent dessert.
Notes
- Peeling the peaches ensures a smooth texture in the cake and prevents tough skin bits.
- Coating peaches with flour helps keep them evenly distributed in the batter instead of sinking.
- Do not overmix the batter once the flour is added to keep the cake tender and light.
- Make sure to test the cake with a toothpick to avoid under or over-baking; it should come out clean or with just a few crumbs.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for 5 days.
