Description
This Peach Cake is a moist and flavorful dessert perfect for showcasing fresh summer peaches. With a tender crumb infused with hints of lemon zest and vanilla, this cake combines the sweetness of juicy peaches folded carefully into a buttery batter. Baked in a 9-inch springform pan, the cake develops a golden crust and soft texture that pairs beautifully with a light dusting of confectioners’ sugar. It’s ideal for summertime gatherings, afternoon tea, or a simple homemade treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter (1 1/2 sticks, softened)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1/2 tsp grated lemon zest
- 1/4 tsp vanilla extract
Fruit
- 4 medium peaches (about 1 lb, pitted, peeled and sliced into cubes, approximately 2 1/4 cups chopped)
Topping
- Confectioners’ sugar for dusting
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly using cooking spray to ensure the cake does not stick during baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed through the flour before combining with wet ingredients.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 4 to 5 minutes. The mixture should become fluffy and light, which helps to incorporate air and create a tender cake.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Continue mixing for an additional minute on medium-high speed. Then beat in the grated lemon zest and vanilla extract to add subtle citrus and aromatic notes to the batter.
- Incorporate Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dry ingredients are blended with the wet ingredients, avoiding overmixing to keep the cake tender.
- Fold in Peaches: Using a spatula, gently fold the chopped peaches into the batter until they are evenly distributed, taking care not to break up the fruit too much.
- Transfer and Bake: Pour the batter into the prepared springform pan, smoothing the top gently. Place the pan in the center of the preheated oven and bake for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Finish: Remove the cake from the oven and allow it to cool completely to room temperature in the pan. Once cooled, remove the springform ring and dust the top of the cake with confectioners’ sugar for a light, sweet finish.
Notes
- Peeling peaches is recommended as it helps maintain a smooth texture in the cake, but if preferred, you can leave the skins on for added color and nutrients.
- Room temperature eggs blend better into the batter, helping achieve a more uniform mixture.
- Careful folding of the peaches prevents breaking them down and keeps juicy fruit pieces dispersed throughout the cake.
- Make sure not to overmix when combining dry and wet ingredients to ensure a tender crumb.
- Using a springform pan makes it easier to remove the cake without damaging its sides.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- This cake can be served plain or with a dollop of whipped cream or vanilla ice cream for an extra indulgence.
