This simple fresh peach cake is the perfect treat for summer! With an easy to make vanilla cake, and topped with slices of juicy ripe peaches everyone is going to be grabbing a slice.
When it comes to summer, there is nothing better then all the sweet seasonal fruit that you can get your hands on.
Like fresh peaches. Biting into a juicy ripe peach = summer to me.
Now I’m all for eating those peaches as they are. But there is still nothing better than baking with juicy ripe peaches. Like this peach cake. A simple vanilla cake with fresh peach slices baked right on top.
How To Bake This Fresh Peach Cake – Step By Step
First start by peeling and slicing your peaches. I used 2-3 peaches for this cake.
In a mixing bowl, whisk together your dry ingredients- flour, baking powder and salt.
In a second mixing bowl, cream your butter and sugar together until light and fluffy.
Add in your egg. Whisk it slightly before adding to the mixture. And cream together.
Add in your vanilla extract and milk and mix just until combined.
Add in your dry ingredients gradually and mix just until no flour streaks remain.
Pour the batter into a greased 9-inch pie plate.
Top with sliced peaches and bake.
Tips For Making This Peach Cake:
- Be sure to measure your flour correctly. Here is a tutorial on how and why it’s important.
- Make sure your butter is room temperature so the butter and sugar can be properly creamed together. The sugar has to “punch holes” into the butter which helps to create air pockets that will expand causing the cake to rise when in the oven. If the butter is too cold, the sugar will be unable to do this. If it’s too warm, the sugar will just slice right through and not cause those air pockets to be formed either. Here are 3 ways to soften your butter quickly.
- Use room temperature eggs. If your eggs are cold it will seize the butter that you just creamed together.
What Type Of Pan Can I Bake This Cake In?
I used a 9-inch pie plate for this but a 9-inch deep dish pie plate, or 10-inch pie pan would work as well.
This cake would also work in a 9- or 10-inch springform or cake pan.
Can I Make This Cake Ahead Of Time?
Absolutely! This peach cake can be stored at room temperature for up to 2 days, loosely covered.
Can I Substitute This With Other Fruit?
Absolutely. I adapted this cake from Smitten Kitchen and she used strawberries. But I think other fruit would work great too.
Plums, cherries, blueberries- all would be fantastic I think!
More Summer Fruit Recipes To Check Out:
- Peach Tart
- Blueberry Crumble Muffins
- Blueberry Crumble Pie
- Blueberry Lemon Scones
- Strawberry Pie
- Strawberry Rhubarb Bars
- Mixed Berry Cobbler
- Strawberry Poundcake
If you try this recipe and love it, be sure to leave a comment and star rating below! And be sure to sign up below to never miss a recipe or tutorial. As a thank you I’ll send you my 10 tips to bake like a pro!
Summer Peach Cake
Ingredients
- 6 tablespoons unsalted butter at room temperature, plus extra for pie plate
- 1 1/2 cups 188 grams all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup 200 grams plus 2 tablespoons (25 grams) granulated sugar
- 1 large egg
- 1/2 cup 118 ml milk
- 1 teaspoon 5 ml vanilla extract
- 1 pound 450 grams peaches, peeled and sliced (about 2-3 peaches)
Instructions
- Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. This cake would also work in a 9- or 10-inch springform or cake pan.
- Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
- Pour into prepared pie plate. Arrange peaches on top of batter, as closely as possible in a single layer. (Feel free to overlap if needed. You won’t be disappointed.) Sprinkle remaining 2 tablespoons sugar over peaches.
- Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
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