Description
This delicious homemade peach cake features fresh, ripe peaches baked into a light, tender crumb with a hint of cinnamon. Perfectly sweetened and moist, it’s an ideal dessert or afternoon treat that showcases the natural flavor of peaches in every bite.
Ingredients
Scale
Fruit
- 4-5 medium Peaches, peeled and sliced
Dry Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground Cinnamon (optional)
Wet Ingredients
- 0.5 cup Unsalted Butter, softened
- 3 large Eggs (at room temperature)
- 0.5 cup Whole Milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Baking Dish: Grease a 9×13 inch baking dish with butter or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and optional ground cinnamon until well combined.
- Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, helping to create a tender cake texture.
- Add Eggs: Add the eggs one at a time into the butter-sugar mixture, mixing well after each addition to ensure even incorporation.
- Add Milk: Gradually mix in the whole milk until the batter is smooth and well combined.
- Combine Wet and Dry Ingredients: Slowly incorporate the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing which can toughen the cake.
- Fold in Peaches: Gently fold the peeled and sliced peaches into the batter, distributing them evenly without crushing.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking.
- Bake Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes to set before transferring to a wire rack to cool completely.
- Serve: Slice the cake and serve warm or at room temperature, optionally dusting with powdered sugar for a nice finishing touch.
Notes
- Use fresh, ripe peaches for the best flavor and texture in the cake.
- Sifting the flour helps create a lighter, fluffier cake.
- Room temperature eggs mix more easily into the batter, giving a smoother texture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- If desired, substitute whole milk with your favorite non-dairy milk.
- Letting the cake cool slightly before removing from the pan helps prevent it from breaking.
- Optional cinnamon adds warm spice flavor; omit if you prefer a straightforward peach taste.
