Indulge in the delightful flavors of summer with this peach cake recipe. Perfect for any occasion, this cake combines the sweetness of fresh peaches with a moist, tender crumb. Whether you're serving it at a family gathering or enjoying a slice with your afternoon tea, this cake is sure to impress.
Most of the ingredients in this recipe are common pantry staples, but you may need to make a special trip to the supermarket for fresh peaches. Ensure they are ripe for the best flavor. Additionally, make sure you have vanilla extract on hand, as it adds a wonderful depth of flavor to the cake.
Ingredients For Peach Cake Recipe
All-purpose flour: The base of the cake, providing structure and texture.
Sugar: Adds sweetness and helps to tenderize the cake.
Baking powder: A leavening agent that helps the cake rise.
Salt: Enhances the flavors and balances the sweetness.
Butter: Adds richness and moisture to the cake.
Eggs: Provide structure and stability to the batter.
Vanilla extract: Adds a warm, sweet flavor to the cake.
Milk: Adds moisture and helps to create a smooth batter.
Peaches: The star ingredient, adding natural sweetness and a juicy texture.
Technique Tip for This Recipe
When preparing the peaches for this cake, make sure to slice them evenly. This ensures that the fruit distributes uniformly throughout the batter, providing a consistent texture and flavor in every bite. Additionally, if your peaches are particularly juicy, you might want to pat them dry with a paper towel to prevent excess moisture from affecting the cake's structure.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, making the cake slightly denser and healthier.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the cake, but reduce the milk slightly to balance the liquid content.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder to achieve the same leavening effect.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.
butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor, which pairs well with peaches.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative and adds extra fiber.
vanilla extract - Substitute with almond extract: Almond extract gives a different but complementary flavor to the peaches.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking and adds a slight nutty flavor.
fresh peaches - Substitute with canned peaches: Canned peaches can be used when fresh peaches are not in season. Make sure to drain them well to avoid excess moisture in the cake.
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How to Store or Freeze This Cake
- Allow the peach cake to cool completely on a wire rack before storing. This helps prevent condensation and sogginess.
- Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh. Ensure there are no gaps to avoid air exposure.
- For short-term storage, place the wrapped cake in an airtight container and store it at room temperature. It will stay fresh for up to 2 days.
- If you need to keep the cake longer, refrigerate it. Place the wrapped cake in an airtight container and store it in the fridge for up to 5 days. Bring it to room temperature before serving for the best flavor.
- To freeze the peach cake, first wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
- Label the wrapped cake with the date to keep track of its freshness.
- Place the wrapped cake in a freezer-safe bag or airtight container. This extra layer of protection helps maintain the cake's texture and flavor.
- The peach cake can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.
- For a quicker thaw, you can leave the wrapped cake at room temperature for a few hours. Once thawed, remove the wrapping and let it sit on a wire rack to regain its original texture.
- If you prefer individual servings, slice the cake before freezing. Wrap each slice in plastic wrap and place them in a freezer-safe bag. This way, you can enjoy a piece of peach cake whenever you crave it without thawing the entire cake.
How to Reheat Leftovers
Oven Method: Preheat your oven to 300°F (150°C). Place the leftover peach cake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the cake's moisture and texture.
Microwave Method: Place a slice of peach cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check the cake and heat in additional 10-second intervals if needed. Be cautious not to overheat, as this can make the cake rubbery.
Steaming Method: If you have a steamer, this is a gentle way to reheat your peach cake. Place the cake on a heatproof plate or in a steamer basket. Steam over simmering water for about 5-7 minutes. This method helps retain the cake's moisture and prevents it from drying out.
Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the peach cake on a piece of aluminum foil or a small baking tray. Heat for about 10 minutes, checking frequently to ensure it doesn't overcook. This method is great for reheating smaller portions without using a full-sized oven.
Skillet Method: For a quick and slightly crispy edge, you can reheat your peach cake in a non-stick skillet. Heat the skillet over low heat and place the cake slice in it. Cover with a lid and heat for about 2-3 minutes on each side. This method adds a slight crunch to the exterior while keeping the inside moist.
Best Tools for This Recipe
Oven: Used to bake the cake at the specified temperature of 350°F (175°C).
9-inch cake pan: The container in which the cake batter is poured and baked.
Mixing bowl: A large bowl used to combine all the ingredients.
Measuring cups: Used to measure out the flour, sugar, and milk accurately.
Measuring spoons: Used to measure out the baking powder, salt, and vanilla extract.
Electric mixer: Helps to mix the butter, eggs, and other ingredients until smooth.
Spatula: Used to fold in the sliced peaches into the batter.
Toothpick: Used to check if the cake is fully baked by inserting it into the center.
Wire rack: Used to cool the cake completely after it has been baked.
Butter knife: Used to spread butter for greasing the cake pan.
Flour sifter: Helps to evenly distribute flour and other dry ingredients.
Cooling rack: Another term for the wire rack where the cake cools down.
How to Save Time on This Recipe
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.
Use a stand mixer: A stand mixer can save time when mixing batter and ensure a smooth consistency.
Opt for canned peaches: If fresh peaches are not available, use canned peaches to save time on peeling and slicing.
Room temperature butter: Soften butter to room temperature quickly by cutting it into small pieces.
Quick cooling: Place the cake on a wire rack immediately after baking to speed up the cooling process.
Peach Cake Recipe
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 1 cup Sugar
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Butter, softened
- 2 Eggs
- 1 teaspoon Vanilla extract
- ½ cup Milk
- 2 cups Fresh peaches, sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Add the softened butter and mix until the mixture resembles coarse crumbs.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the milk until the batter is smooth. Fold in the sliced peaches.
- Pour the batter into the prepared cake pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
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