Peach Cake
This peach cake is a delightful summer treat that combines fresh, ripe peaches with a moist and flavorful cake, perfect for any occasion.
Ingredients
Main Ingredients
- 4 ripe peaches, diced Use ripe peaches for the best flavor.
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs Can substitute with applesauce or flaxseed mixture for egg-free option.
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk until just combined.
- Fold in the diced peaches gently.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to three days, or refrigerate for a week. Freezes well for up to three months.