Summer Peach Cake
Summer Peach Cake is a soft, buttery dessert made with fresh peaches and simple pantry ingredients. It's the perfect easy treat for warm days, full of juicy fruit and sweet flavor in every bite.
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Servings: 8 Servings
Calories: 285kcal
Equipment
- Mixing bowl
- Hand whisk or fork
- Rubber spatula
- 9-inch round cake pan
- Measuring cups and spoons
- Small knife or peeler
- Wire rack for cooling
Ingredients
- 4 medium peaches peeled and sliced
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter melted
- 1 cup sugar
- 1 egg
- ½ cup buttermilk
- 2 teaspoons pure vanilla extract
- 1 tablespoon sparkling sugar for topping
Instructions
Prep the oven and pan
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Slice the peaches
- Peel and slice the peaches. Set them aside on a paper towel to absorb any extra moisture.
Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.
Make the batter
- In a separate large bowl, whisk together the melted butter and sugar. Add the egg and vanilla and mix until smooth. Pour in the buttermilk and stir well.
- Add the dry ingredients to the wet and mix until just combined — don’t overmix. The batter will be thick.
Layer and top
- Spread the batter into the prepared pan. Gently press the peach slices into the top in a single layer — they’ll sink slightly as the cake bakes. Sprinkle with sparkling sugar.
Bake
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and the edges slightly crisp.
Cool and serve
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!
Nutrition
Calories: 285kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Fiber: 2g | Sugar: 25g