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peach cake recipe dusted with powdered sugar and topped with a ring of fresh sliced peaches

Peach Cake

This easy peach cake is soft and moist, with a pound of sweet, juicy peaches folded into the batter. It is not overly sweet and has a tender crumb that makes it perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups All Purpose Flour or 1:1 gluten free flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 3/4 cup Unsalted Butter softened, 12 tbsp
  • 1 cup Granulated Sugar
  • 3 Large Eggs room temperature
  • 1/2 tsp Grated Lemon Zest
  • 1/4 tsp Vanilla Extract
  • 4 Medium Peaches about 1 lb total about 1 lb total, peeled and pitted, dice 3 1/2 and reserve 1/2 for garnish
  • Confectioners Sugar for dusting

Equipment

  • 1 9-Inch Springform Pan Or regular cake pan lined with parchment
  • 1 Stand Mixer or Hand Mixer For beating butter and sugar
  • 1 Small Mixing Bowl For dry ingredients
  • 1 Large Mixing Bowl For wet ingredients

Method
 

  1. Prep – Heat oven to 350 degrees Fahrenheit. Grease a 9 inch springform pan with cooking spray.
  2. Mix Dry Ingredients – In a small bowl, whisk together flour, baking powder, and salt.
  3. Wet Ingredients – In a large bowl, beat together butter with granulated sugar on medium high speed until fluffy, 4 to 5 minutes. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Continue mixing for 1 minute on medium high speed. Beat in the lemon zest and vanilla.
  4. Add Flour Mixture – Set the mixer to low and beat in the flour mixture just until blended. Do not overmix.
  5. Fold in Peaches – Use a spatula to fold in the peaches just until evenly dispersed, then transfer the batter to the prepared springform pan and smooth the top.
  6. Bake – Bake in the center of the oven at 350 degrees Fahrenheit for 50 to 60 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then run a thin spatula around the edges to loosen it. Remove the sides of the springform pan and let the cake cool completely to room temperature. Serve dusted with confectioners sugar and garnish with the remaining sliced half peach.

Notes

Ripe peaches should peel easily. If needed, blanch them in boiling water for about 1 minute, then transfer them to ice water before peeling. To make ahead, store the cooled cake covered at room temperature overnight, then dust with confectioners sugar and add the fresh peach garnish just before serving. For longer storage, refrigerate the tightly wrapped cake for up to 5 days, or freeze the cooled undecorated cake for up to 3 months.