Print

Fresh Peach Cake: Bake the juiciest cake!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Fresh Peach Cake recipe uses ripe, juicy peaches to create a moist and flavorful cake. It’s a perfect dessert for peach season, offering a delightful balance of sweet cake and tender fruit.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups fresh peaches, peeled, pitted, and sliced (about 3 medium peaches)
  • 2 tablespoons granulated sugar (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Pour half of the batter into the prepared cake pan. Arrange half of the sliced peaches over the batter.
  7. Pour the remaining batter over the peaches, then arrange the remaining peaches on top.
  8. In a small bowl, mix together the 2 tablespoons of granulated sugar and 1/2 teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the cake.
  9. Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For best results, use ripe but firm peaches. Overly soft peaches can make the cake too wet.
  • If you don’t have buttermilk, you can make your own by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and letting it sit for 5-10 minutes until it slightly curdles.
  • This cake is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • You can easily double this recipe to make a two-layer cake or bake it in a 9×13 inch pan (baking time may vary).

Nutrition

Find it online: https://samuelsrecipes.com/fresh-peach-cake-recipe/