Summer Peach Cake
A delightful cake that captures the essence of summer with fresh peaches and a soft, buttery texture.
Equipment
- 9-inch round cake pan
- mixing bowls
- whisk
- Spatula
- oven
Ingredients
- 2 cups Fresh peaches Peeled and sliced, the star ingredient of the cake.
- 1 cup Granulated sugar Adds sweetness to the cake.
- 1/2 cup Unsalted butter Softened, for a rich and tender cake.
- 2 large Eggs Provides moisture and structure.
- 1 teaspoon Vanilla extract Enhances the flavor of the cake.
- 1 1/2 cups All-purpose flour Forms the base of the cake.
- 1 1/2 teaspoons Baking powder Leavening agent for the cake.
- 1/2 teaspoon Salt Balances the sweetness.
- 1/2 cup Milk Adds moisture to the batter.
- 1 teaspoon Ground cinnamon Adds warmth and flavor.
- to taste Powdered sugar For dusting on top before serving.
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- In another bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
- Gradually add the dry mixture to the butter mixture, alternating with the milk, mixing until just combined.
- Pour half of the batter into the prepared pan, layer half of the sliced peaches, then add the remaining batter and top with the rest of the peaches.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
This Summer Peach Cake is perfect for summer gatherings and can be enjoyed warm or at room temperature.