Description
This Fresh Peach Cake is a delightful, moist dessert featuring juicy, chopped fresh peaches folded into a tender, buttery cake. Perfectly seasoned with vanilla and a slight tang from buttermilk, this easy-to-make cake is baked to golden perfection and offers a sweet, fruity treat ideal for summer gatherings or anytime you crave a comforting homemade dessert.
Ingredients
Scale
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Peaches
- 2 cups fresh peaches, peeled and chopped
- 1 tablespoon all-purpose flour (for dusting peaches)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with butter or non-stick spray to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until the mixture is light, fluffy, and pale in color.
- Add Eggs: Beat in 2 large eggs one at a time into the butter and sugar mixture, mixing well after each addition to incorporate fully and create a smooth batter.
- Stir in Vanilla: Add 1 teaspoon vanilla extract and mix until well combined, enhancing the flavor of the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with 1/2 cup buttermilk. Begin and end with the dry ingredients, stirring gently until just combined to avoid overmixing.
- Prepare Peaches: Toss 2 cups of peeled and chopped fresh peaches with 1 tablespoon all-purpose flour to coat them evenly; this helps prevent the fruit from sinking in the batter.
- Fold in Peaches: Gently fold the floured peaches into the cake batter, taking care not to overmix so the batter remains light and airy.
- Transfer to Pan: Pour the batter into the prepared 9-inch cake pan and smooth the top evenly using a spatula.
- Bake: Bake the cake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely for best texture and ease of slicing.
- Serve: Enjoy the cake warm or at room temperature. Optionally dust with powdered sugar or serve with whipped cream or vanilla ice cream for an extra special treat.
Notes
- Ensure peaches are fresh and ripe for the best flavor and moisture.
- Lightly dusting the peaches with flour prevents them from sinking to the bottom of the cake.
- Do not overmix the batter after adding flour to keep the cake tender.
- Use room temperature ingredients for better mixing and texture.
- Allow the cake to cool completely before slicing to maintain shape and consistency.