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–+ servings
Fresh Peach Cake

Deliciously Moist Fresh Peach Cake for Summer Bliss

This Fresh Peach Cake is a delightful blend of juicy peaches and cinnamon, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk
  • 2 cups fresh peaches chopped into bite-sized pieces
  • 1 tablespoon all-purpose flour for dusting peaches

Equipment

  • 9-inch round cake pan
  • Mixing bowl
  • Hand mixer or stand mixer
  • Spatula

Method
 

Step-by-Step Instructions for Fresh Peach Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
  5. Gradually mix in the dry ingredients with the buttermilk, starting and ending with the flour mixture.
  6. Wash and chop the peaches, then toss with 1 tablespoon of flour to prevent sinking.
  7. Gently fold the floured peaches into the batter.
  8. Pour the batter into the greased pan and smooth the top.
  9. Bake for 40-45 minutes, checking for doneness with a toothpick.
  10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 260kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftover cake in an airtight container for up to 2 days or refrigerate for up to 5 days. For best texture, slice and freeze the cake.

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