Peach Cake Recipe
This Peach Cake Recipe is a simple, moist, and delicious cake filled with the sweet flavor of summer peaches. Perfect for any occasion.
Hello there, my friend 👋! Is there anything that says summer like peaches? This delicious peach cake is so easy to make.
With sweet, juicy peaches and a hint of cinnamon, it’s the perfect summer treat.
Let’s get started.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Two large mixing bowls.
- Several smaller mixing bowls.
- A whisk.
- An 8×8 inch or 9×13 inch baking pan
- Oven mitts
- Serving plates.
The Recipe
Peach Cake
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg at room temperature
- ½ cup milk
- 1 teaspoon vanilla extract
- 2-3 ripe peaches peeled, pitted, and diced
For the crumble topping:
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter chilled and cut into small pieces
Instructions
Make the cake:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch or 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the egg until well combined, then stir in the vanilla and milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Gently fold in the diced peaches.
- Spread the batter into your prepared baking pan.
Make the crumble topping:
- In a bowl, combine the flour, brown sugar, and cinnamon.
- Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cake batter.
Bake the cake:
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 15-20 minutes before slicing and serving.
Notes
- Use ripe, juicy peaches for the best flavor.
- For an extra touch of sweetness, drizzle a simple glaze over the cooled cake.
- Add a handful of chopped pecans or walnuts to the crumble topping for a little crunch.
Alternative Ingredients
If you don’t have these ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
| All-purpose flour | Cake flour, whole-wheat flour |
| Unsalted butter | Salted butter (reduce salt in recipe), shortening, vegan butter substitute |
| Milk | Buttermilk, sour cream thinned with a little water, non-dairy alternative |
| Granulated sugar | Brown sugar, honey, maple syrup |
| Peaches | Nectarines, plums, canned pie filling |
What to Serve with Peach Cake
Peach cake is delicious with:
- A scoop of vanilla ice cream.
- Whipped cream.
- A cup of coffee or tea.
Frequently Asked Questions
What is the best kind of peach to use in this recipe?
Choose ripe peaches that are fragrant and slightly soft to the touch. Avoid peaches that are very hard or have bruises.
I don’t have fresh peaches, can I use canned peaches?
Yes. If using canned peaches, drain them well and pat them dry before adding them to the batter.
Can I make this peach cake ahead of time?
Yes, you can. Prepare the cake a day in advance and keep it covered in the refrigerator.
How long does peach cake keep?
Peach cake will keep covered at room temperature for up to 2 days or in the refrigerator for up to a week.
Let me know if you have any other questions!
