Peach Cake
Indulge in the delightful flavors of peach cake, a scrumptious dessert that celebrates the natural sweetness of ripe peaches. Perfect for summer gatherings or a cozy afternoon treat, this cake pairs beautifully with whipped cream or a scoop of vanilla ice cream. With its moist texture and fruity topping, it’s sure to impress your family and friends, making it a beloved addition to your dessert repertoire.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled and sliced
- ½ teaspoon salt
- 1 cup peach preserves (for topping)
Servings and Cooking Time
This peach cake recipe yields approximately 10 servings. Preparation time is about 20 minutes, with an additional baking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 11g of fat, 50g of carbohydrates, and 5g of protein. This is based on one slice of the cake.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and mix until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in the sliced peaches gently to avoid breaking them.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Alternative Ingredients
For a gluten-free version, substitute all-purpose flour with a gluten-free blend. You can also replace granulated sugar with coconut sugar for a healthier option. Use almond milk instead of regular milk for a dairy-free cake.
Serving and Pairings
This peach cake is delicious on its own but pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. Serve with a side of fresh berries for a colorful presentation.
Storage and Reheating
Store leftover peach cake in an airtight container in the refrigerator for up to 4 days. You can freeze the cake for up to 3 months; wrap it tightly in plastic wrap and foil. To reheat, let it thaw in the fridge overnight and warm it in the oven.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring ingredients accurately can alter the cake’s texture.
- Using unripe peaches may result in a less flavorful cake.
- Opening the oven door too soon can cause the cake to sink.
- Not letting the cake cool completely before frosting can lead to melting.
Helpful Tips
- Choose ripe, sweet peaches for the best flavor.
- Use parchment paper in cake pans for easy removal.
- Experiment with spices like cinnamon for added flavor.
- Top with fresh mint leaves for a touch of color and freshness.
FAQs
Can I use canned peaches instead of fresh?
Yes, you can use canned peaches; just ensure they are well-drained to avoid excess moisture in the cake.
How can I make this cake more moist?
Adding an extra egg or using sour cream can enhance the moisture of the cake.
Can I substitute other fruits?
Absolutely! You can replace peaches with other fruits like nectarines, cherries, or berries for different flavors.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.
Can I frost the cake with cream cheese frosting?
Yes, cream cheese frosting pairs exceptionally well with peach cake for a tangy sweetness.
Conclusion
Peach cake is a delightful treat that brings the taste of summer to your table. Its moist texture, combined with juicy peaches, makes it a favorite for gatherings and celebrations. Whether enjoyed plain or dressed up with frosting, it’s sure to be a hit. Give this recipe a try and savor the sweetness of peaches in every bite!
Peach Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh peaches peeled and sliced
- ½ teaspoon salt
- 1 cup peach preserves for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and mix until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in the sliced peaches gently to avoid breaking them.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
