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Bite into this golden summer peach treat and you'll get all the goodness of juicy peaches baked up in a cake that's super soft inside. Slices of sun-kissed peaches sink into a vanilla-rich batter, and when it’s done, it looks like something from a dreamy country bakery window. It’s easy to make, impresses a crowd, and every time peach season rolls around, I crave this fluffy, fruit-loaded dessert. Serve it cozy and warm or chilled for a summery pick-me-up. Bet you everyone comes back for more.
I first baked this on a sweltering July day, then ended up sharing half with my neighbor on the porch while sipping coffee. Now, whenever peaches pile up on my kitchen counter, this is my go-to move for them.
Fresh Ingredients List
- Vanilla extract: Gives the warm, homey smell and backs up all the flavors Aim for real vanilla if you can get it
- Unsalted butter: Let it soften so it mixes easy and melts into a tender cake Pick a good butter for yummy richness
- Large eggs: Makes everything stick together and helps keep things soft Room temp eggs blend better in the mix
- Salt: A pinch balances out the flavors If you’ve got fine sea salt, use that
- Baking powder: Gives the cake lift and keeps each bite light Fresh baking powder makes a difference
- Granulated sugar: Adds the right amount of sweet and encourages golden crust Finer sugar melts in faster
- All-purpose flour: Basic flour for the cake’s main structure Sift first for airy, light results
- Fresh peaches: Hunt for ripe but firm ones that smell sweet and look colorful No mushy peaches here
Easy How-To Guide
- Cool and Serve:
- Let it rest in the pan for a bit, then slice up and bring to the table while it’s warm or chill in the fridge if you love it cool
- Bake:
- Put the pan on the center rack at three fifty degrees and bake about thirty to thirty five minutes until golden with clean toothpick in the center
- Fill the Pan:
- Spoon the batter into your greased dish, using a spatula to smooth it all out and tap or pat the top if you need
- Fold in Peaches:
- Drop in the peach slices nice and gently with a spatula so they stay in chunks for big peachy bites
- Combine Wet and Dry:
- Stir your dry bowl slowly into the wet one and mix only as long as it takes to blend it all Don’t overdo it or the cake turns dense
- Cream Butter and Eggs:
- Beat soft butter with the eggs in a new bowl until it looks smooth and fluffy Mix in the vanilla now so it seeps into every bite
- Mix Dry Ingredients:
- Dump flour, sugar, salt, and baking powder in a big bowl Give it a quick sift and whisk so all the dry stuff blends
- Slice the Peaches:
- Chop your peaches into quarter inch wedges for even baking and scoop them aside for folding later
- Get the Pan Ready:
- Coat a nine by thirteen inch pan thoroughly with butter or oil, making sure to hit every corner and edge
Biting into a big chunk of peach buried in soft cake always takes me back to sunny afternoons and family picnics. The smell of browned butter as it bakes honestly pulls everyone into the kitchen for a warm slice before it even cools off.
Best Ways to Store
Once everyone's had their fill, stash leftovers in a sealed container on the counter (they’ll last a couple days) or pop them in the fridge to keep them nice up to five days. For longer storage, slice it up, wrap each piece in plastic and foil, then freeze. To eat, let slices thaw on the counter and heat them gently in the oven for that fresh-baked feel again.
Swaps and Alternatives
If you've got nectarines or plums, use those instead of peaches when they're in season. Gluten free? A good one-for-one gluten-free flour works just fine. Need it dairy free? Try your go-to plant-based butter.
How to Serve
Dollop some whipped cream or add a scoop of vanilla ice cream to warm slices for a next-level finish. To make it brunchy, a sprinkle of powdered sugar and a drizzle of honey will do the trick. Bonus—leftover cake goes great with coffee or tea the next morning.
Classic Summer Vibes
Peach cakes like this come from the countryside baking roots—bakers tossed in whatever fruit was on hand. I remember these showing up at every family get-together, always carried in warm from the oven. Baking with fresh peaches makes the summer feel like it’s sticking around just a little longer.
Frequently Asked Cooking Questions
- → Can I use canned peaches instead of fresh?
Yup! If you can’t find fresh peaches, canned works too. Just let them drain really well so the cake doesn’t get soggy.
- → How should the cake be stored after baking?
Just cover and keep it on the counter for a couple days. If you want it to last longer, toss it in the fridge. Chilled cake is super tasty, too!
- → Is it possible to make this dessert gluten-free?
For sure! Swap the regular flour for a gluten-free blend you like. The cake still turns out fluffy.
- → Can this dessert be served warm?
Oh yeah, serve it warm to bring out extra peachy goodness and make it extra cozy.
- → What toppings pair well with this cake?
Pile on some soft whipped cream, dust with powdered sugar, or add a scoop of vanilla ice cream to make it extra special.