If you’re on the hunt for the perfect way to celebrate the flavors of the season, this Summer Peach Cake Recipe is an absolute must-try. Imagine juicy, ripe peaches nestled on a tender, buttery cake base that’s both fluffy and moist. It’s a delightful dessert that brings the sunshine of summer right to your table with every bite. The combination of fresh peaches and the subtle sweetness of the cake creates something so comforting and inviting, you’ll want to make it your go-to for everything from family dinners to weekend get-togethers.
Ingredients You’ll Need
The beauty of this cake lies in its simplicity, with ingredients that are easy to gather but essential in creating that perfect taste, texture, and appearance. Each one plays a vital role in balancing the flavors and ensuring the cake has a wonderful crumb and a luscious finish.
- 4 medium ripe peaches: The star of the dish, ripe peaches bring juicy sweetness and a beautiful color.
- 1 1/2 cups all-purpose flour: The foundation for a tender, cake-like crumb.
- 6 tablespoons unsalted butter (room temperature): Adds richness and moisture to the batter.
- 1 cup sugar: Sweetens the cake just enough without overpowering the peaches.
- 1 egg: Provides structure and helps the cake rise beautifully.
- 1/2 cup buttermilk: Adds a subtle tang and makes the cake incredibly soft.
- 2 teaspoons pure vanilla extract: Enhances the overall flavor with a warm, aromatic note.
- Baking powder: Ensures the cake rises and stays light.
- Salt: Balances sweetness and deepens flavor complexity.
- Sparkling sugar for topping: Adds a crisp, sparkling finish and a little extra sweetness.
How to Make Summer Peach Cake Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F. Butter a 9-inch deep-dish pie plate thoroughly to prevent sticking and to add some extra buttery goodness to the edges of your cake.
Step 2: Prepare the Peaches
Carefully peel and slice the peaches. Placing them on paper towels is a smart trick to remove some of the excess juice, which keeps the cake batter from becoming too wet.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures an even distribution so your cake rises perfectly and has no pockets of baking powder.
Step 4: Cream Butter and Sugar
Using a mixer, beat the butter and sugar until the mixture looks light and fluffy. This step traps air, contributing to a tender crumb. Then, blend in the egg, followed by the buttermilk and vanilla extract for richness and flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep your cake light and soft.
Step 6: Assemble the Cake
Pour the batter into your prepared pie plate. Neatly arrange the sliced peaches on top, then sprinkle with sparkling sugar for that delightful crunch and shimmer once baked.
Step 7: Bake with Care
Place the cake in the oven and bake for 10 minutes at 350°F, then reduce the heat to 325°F for an additional 50 to 60 minutes. You’ll want to watch for a golden crust and test doneness by inserting a toothpick—it should come out clean or with a few moist crumbs.
Step 8: Cool and Enjoy
Once out of the oven, let the cake cool slightly before slicing. It’s best served warm, allowing the peaches and buttery cake to shine in perfect harmony.
How to Serve Summer Peach Cake Recipe
Garnishes
Top your Summer Peach Cake Recipe with a dollop of freshly whipped cream or a scoop of vanilla ice cream to elevate the dessert into a decadent treat. A sprinkle of toasted almonds or fresh mint leaves can add a lovely textural contrast and a splash of color.
Side Dishes
This cake pairs beautifully with light, refreshing drinks such as iced tea or a sparkling citrus lemonade. For a brunch or tea party vibe, serve alongside fresh berries or a crisp green salad with a tangy vinaigrette to balance the sweetness.
Creative Ways to Present
Consider serving individual slices on charming dessert plates with a drizzle of honey or peach syrup for added flair. You can also transform leftover cake into parfaits layered with Greek yogurt and mixed fruits—an absolutely delightful twist!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly with plastic wrap or store it in an airtight container to keep it from drying out. It will stay fresh at room temperature for about 2 days, or you can refrigerate it for 4 to 5 days.
Freezing
This cake freezes wonderfully. Just wrap it well in plastic wrap and then aluminum foil to protect against freezer burn. It will keep its flavor and texture for up to 2 months. Thaw it overnight in the refrigerator before serving.
Reheating
Warm slices gently in the microwave for about 20 to 30 seconds or in a low oven at 300°F for 10 minutes. Reheating brings back that fresh-baked feel and makes the peaches juicy again.
FAQs
Can I use frozen peaches in this Summer Peach Cake Recipe?
While fresh peaches work best for the juiciness and texture, you can use frozen peaches if fresh ones are out of season. Just make sure to thaw and drain them well to avoid excess moisture in the batter.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1/2 cup of regular milk with 1/2 teaspoon of lemon juice or white vinegar and let it sit for about 5 minutes. This homemade buttermilk substitute will give you a similar tender texture and tang.
Is this cake gluten-free?
This recipe calls for all-purpose flour, which contains gluten. To make a gluten-free version, you can try using a 1-to-1 gluten-free baking flour blend, but results may vary slightly in texture.
Can I make this recipe vegan?
To veganize this cake, substitute the butter with a plant-based alternative, use a flax or chia egg instead of a chicken egg, and swap the buttermilk with a non-dairy milk mixed with lemon juice. It might take a little experimentation but can be done!
How do I know when the cake is done baking?
The best test is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. Also, the edges should be golden and the peaches tender.
Final Thoughts
This Summer Peach Cake Recipe offers a wonderful way to capture all the warmth and sweetness of summer’s best fruit in a simple, comforting cake. Once you try it, I’m certain it’ll become a cherished favorite in your recipe collection. So grab some ripe peaches, and let’s make this irresistible cake that’s perfect for sharing with loved ones!
Print
Summer Peach Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Summer Peach Cake is a delightful and moist dessert that showcases the sweetness of ripe peaches baked into a tender buttery cake. Perfect for warm weather, this cake combines a fluffy, buttery base with fresh peach slices on top, finished with a sparkling sugar crust for a slight crunch. It’s an ideal treat to serve warm for a comforting homemade dessert.
Ingredients
Fruit
- 4 medium ripe peaches
Wet Ingredients
- 6 tablespoons unsalted butter (room temperature)
- 1 egg
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Toppings
- Sparkling sugar for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Butter a 9-inch deep-dish pie plate thoroughly to prevent sticking.
- Prepare Peaches: Peel the peaches carefully, then slice them evenly. Lay the slices on paper towels to absorb some moisture and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter and sugar together until the mixture is light and fluffy, which incorporates air and ensures a tender cake texture.
- Add Wet Ingredients: Into the creamed butter and sugar, blend in the egg, followed by the buttermilk and vanilla extract. Mix until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently just until the batter is combined and smooth. Avoid overmixing to keep the cake tender.
- Assemble the Cake: Pour the batter evenly into the prepared pie plate. Arrange the peach slices attractively on top of the batter to ensure each slice of cake has fresh peach pieces. Sprinkle sparkling sugar generously over the peaches for a crisp, sparkling finish.
- Bake: Place the pie plate in the preheated oven and bake at 350°F for 10 minutes. Then reduce the oven temperature to 325°F and continue baking for an additional 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan before slicing. This cake is best served warm to enjoy the fresh peaches and buttery texture at their peak.
Notes
- Ensure peaches are ripe but firm to hold their shape during baking.
- Peeling peaches can be eased by blanching them quickly in boiling water for 30 seconds, then transferring to ice water.
- If buttermilk is unavailable, substitute with 1/2 cup milk plus 1/2 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- Sparkling sugar adds crunch and visual appeal but can be omitted or replaced with coarse sugar.
- Use a toothpick or cake tester to check doneness; it should come out clean with no wet batter attached.
- Serving warm enhances the flavors; reheat gently if serving later.
