Summer is the perfect time to indulge in the sweet, juicy goodness of peaches. This easy peach cake recipe captures the essence of the season with its fresh, vibrant flavors. Whether you’re hosting a backyard barbecue or enjoying a quiet afternoon at home, this cake is a delightful treat that celebrates the natural sweetness of ripe peaches. Get ready to enjoy a slice of sunshine!
Steps
- Peel the peaches and cut each one into 8 slices. Place the slices on a paper towel-lined plate to absorb excess moisture and set aside.
- Preheat your oven to 350°F and generously butter a 9-inch deep-dish pie plate.
- In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a large bowl, use an electric mixer to cream the butter until smooth, then beat in the sugar until the mixture becomes light and fluffy.
- Lower the mixer speed and blend in the egg, followed by the buttermilk and vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Pour the batter into the prepared pie plate and smooth the surface.
- Arrange the peach slices on top of the batter, pressing them in slightly, and sprinkle the top with sparkling sugar.
- Bake for 10 minutes at 350°F, then reduce the oven temperature to 325°F and bake for an additional 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool on a rack before slicing into wedges and serving, optionally with whipped cream or vanilla ice cream.
Ingredients
- 4 medium peaches
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened (plus extra for greasing the pan)
- 1 cup granulated sugar
- 1 egg, at room temperature
- ½ cup buttermilk
- 2 teaspoons pure vanilla extract
- 1 tablespoon sparkling sugar (for topping)
Nutritional Values
Calories: 2496kcal | Carbohydrates: 424g | Protein: 32g | Fat: 80g | Saturated Fat: 48g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 2.4g | Cholesterol: 352mg | Sodium: 1504mg | Potassium: 1816mg | Fiber: 16g | Sugar: 272g | Vitamin A: 4352IU | Vitamin C: 24mg | Calcium: 496mg | Iron: 16mg
FAQ
- Can I use canned peaches instead of fresh ones for this Peach Cake?
- While fresh peaches are recommended for the best flavor and texture, you can substitute canned peaches if necessary. Make sure to drain them thoroughly to remove excess moisture before using.
- What should I do if I don’t have buttermilk on hand?
- If you don’t have buttermilk, you can easily make a substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to a measuring cup and filling it up to the ½-cup line with milk. Let it sit for 5 to 10 minutes until it thickens and curdles slightly.
- Can I use a different type of pan if I don’t have a 9″ deep-dish pie plate?
- Yes, you can use a 10″ regular-depth pie plate, a 9″ cake pan, or a 9″ or 10″ springform pan. Keep in mind that the cake may be slightly thinner and the baking time might need to be adjusted accordingly.
- Is it necessary to sprinkle sparkling sugar on top of the cake?
- Sprinkling sparkling sugar on top adds a nice crunchy texture, but it’s not mandatory. You can also use regular granulated sugar if you prefer.
- How should I store leftovers of the Peach Cake?
- Leftovers can be stored at room temperature in an airtight container for up to two days. For longer storage, keep the cake in the refrigerator to maintain freshness.
- Can I use a different fruit instead of peaches in this recipe?
- Yes, this recipe is quite versatile. You can substitute peaches with other fruits like nectarines, plums, or berries, adjusting the sugar level as needed based on the fruit’s sweetness.
Tips
- To ensure easy peach slicing, opt for peaches that are cling-free. If using regular peaches, quarter them first before slicing each quarter in half lengthwise to create even slices.
- If you lack a 9″ deep-dish pie plate, consider using a 10″ regular-depth pie plate, a 9″ cake pan, or a 9″ or 10″ springform pan. Remember that a larger diameter will result in a thinner cake, potentially reducing baking time.
- For a homemade buttermilk substitute, combine 1 ½ teaspoons of lemon juice or white vinegar with milk to fill up to the ½-cup mark in a measuring cup. Let it sit for 5-10 minutes to thicken before use.
- If sparkling sugar is unavailable, regular granulated sugar can be sprinkled on top of the cake before baking to achieve a slightly crunchy texture.
Equipment
- Electric Mixer
- 9″ Deep-Dish Pie Plate (or a 10″ regular-depth pie plate, 9″ cake pan, or 9″/10″ springform pan)
- Whisk
