This Peach Cake incorporates cinnamon, vanilla, and huge slices of summer peaches into a dense, flavorful crumb. With the addition of whipped cream, this meal is taken to a whole new level of delectability.
It’s peach season in New Jersey, and we’re just about there! Peach farms near our house begin putting out enormous baskets of fuzzy peaches in July, and they sell out just as quickly.
These peaches have a little bit of magic about them. There are no mealy peaches; they always ripen perfectly and ooze with peach sweetness. Peaches, on the other hand, remain a seasonal delicacy, unavailable year-round like bananas and apples. Because you can’t replicate Mother Nature with this one, peaches are either excellent or dreadful. That’s why we stock up on peaches when they’re in season. This Peach Cake is a delicious way to enjoy them! So much so that we’ve taken to peeling, segmenting, and freezing them for later use.
Sarah’s Basil Berry Cake uses mixed berries and basil lemon sugar in this cake recipe. If you’re looking for an easy-to-make cake batter, this is it. It’s also the perfect base for a wide variety of fruits. Let me know what other fruit you think might go well with this cake!
However, for this specific cake recipe, we decided to use peaches, and we can safely state that it will become a regular part of our baking routine in the near future. Cinnamon, vanilla, and the dense, almost tart-like texture bring out the peach taste in this cake and make it taste like a pleasant summer morning in the middle of summer.
If you attempt to bake this cake, you may be afraid that the recipe is flawed due to the small amount of batter used in the final product. As a result, you’ll have a more manageable cake, perfect for enjoying with a cup of tea or coffee later in the day.
Please don’t waste these delicious summer treats!
- 3 ripe, pitted, and sliced into wedges peaches
- 2 large eggs
- 1 cup of all purpose flour
- ½ cup of softened butter
- ⅔ cup of granulated sugar
- ¼ cup of peach or apricot preserves
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla
- ¼ teaspoon of salt
- Zest of 1 lemon
- Set the oven to 350 °F. Using butter and flour, coat a 9-inch springform pan. Fit the pan with parchment paper.
- Beat 1/2 cup softened butter in a mixing basin with an electric mixer. Add 2 beaten eggs one at a time in after the 2/3 cup sugar has been added. Vanilla and lemon zest should be beaten in.
- Add 1/2 teaspoon cinnamon, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 cup of flour. Slowly stir the batter until thick. It will be a somewhat thin layer, but the batter will rise if you spread it evenly into your prepared pan. Lightly press peach slices onto the cake.
- The cake should be done after 45 to 50 minutes. Remove the dish and let it cool. Brush a 1/4 cup of peach or apricot preserves on the cake for an added boost of sweetness and flavor (warm it up first by microwaving it for 20-30 seconds).
- Serve the dish alone or with whipped cream and extra fresh peaches if you want it warm or at room temperature.