Hello, lovely readers! ???? Are you ready to dive into a delicious summer treat? Today, I’m thrilled to share with you an irresistible recipe that celebrates one of summer’s sweetest gifts: peaches. Let’s get baking!
Introduction
Peach cake is a timeless dessert that brings together the juicy, fragrant flavor of ripe peaches with a tender, buttery cake. This delightful treat is perfect for summer gatherings, afternoon teas, or just a simple indulgence at home. I first fell in love with this cake during a summer visit to a quaint little town in Georgia, where the locals shared their secret family recipe with me. Ever since then, it’s become a staple in my kitchen whenever peach season rolls around.
Ingredients
To prepare this comforting Irresistible Summer Peach Cake, you’ll need:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, chopped
- 1/2 cup peach preserves
Optional substitutions:
- For a gluten-free option, use a 1:1 gluten-free baking flour.
- Substitute coconut sugar for granulated sugar for a lower glycemic index.
How to Make Irresistible Summer Peach Cake
Follow these steps to create your own delicious Irresistible Summer Peach Cake:
- Preheat your oven: Set your oven to 350°F (175°C). Grease and flour a loaf pan to prevent the cake from sticking.
- Cream the butter and sugar: In a large bowl, cream together the butter and sugar until the mixture is light and fluffy.
- Add the eggs: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. This ensures a smooth batter.
- Mix in the vanilla: Stir in the vanilla extract.
- Prepare the dry ingredients: In another bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the flour mixture to the creamed mixture, alternating with the milk. Begin and end with the flour mixture.
- Fold in the peaches: Gently fold in the chopped peaches to ensure they’re evenly distributed.
- Bake the cake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and drizzle: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle peach preserves over the cooled cake before serving.
Helpful Tips
- Ensure even mixing: To avoid overmixing, combine the dry and wet ingredients gently.
- Use fresh peaches: Fresh, ripe peaches provide the best flavor and texture.
Cooking Tips
- Enhance flavor: Add a teaspoon of cinnamon or nutmeg to the batter for a spiced version.
- Equipment: Using a stand mixer can help achieve a smoother batter, but a hand mixer works just as well.
Serving Suggestions
- Side dishes: Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream.
- Presentation: Garnish with a few fresh peach slices and a sprig of mint for an elegant touch.
3 Frequently Asked Questions (FAQs)
Q: Can I use canned peaches instead of fresh?
A: Yes, but make sure to drain them well to avoid extra moisture in the batter.
Q: Can I make this cake dairy-free?
A: Absolutely! Substitute the butter with a dairy-free margarine and the milk with almond or oat milk.
Q: How can I store this cake?
A: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutritional Information
Nutritional Information (per serving):
- Calories: 350 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 11g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 105mg
- Sodium: 230mg
- Potassium: 190mg
- Fiber: 2g
- Sugar: 30g
- Vitamin A: 780 IU
- Vitamin C: 5mg
- Calcium: 60mg
- Iron: 1.5mg
Peaches are rich in vitamins A and C, which are great for your skin and immune system. This cake, while indulgent, also provides some nutritional benefits from the fresh fruit.
Storage and Leftovers
Refrigerate: Store the cake in an airtight container in the refrigerator for up to a week.
Reheat: Enjoy slices cold or reheat in the microwave for a few seconds to restore its fresh-baked warmth.
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Conclusion
I hope you enjoy making and devouring this Irresistible Summer Peach Cake as much as I do. It’s a delightful way to celebrate the season’s bounty. Don’t forget to share your feedback and any fun variations you come up with. Happy baking!
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Peach Cake Recipe: Irresistible Summer Delight
Description
Peach cake is a timeless dessert that brings together the juicy, fragrant flavor of ripe peaches with a tender, buttery cake. This delightful treat is perfect for summer gatherings, afternoon teas, or just a simple indulgence at home. I first fell in love with this cake during a summer visit to a quaint little town in Georgia, where the locals shared their secret family recipe with me. Ever since then, it’s become a staple in my kitchen whenever peach season rolls around.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, chopped
- 1/2 cup peach preserves
Instructions
- Preheat your oven: Set your oven to 350°F (175°C). Grease and flour a loaf pan to prevent the cake from sticking.
- Cream the butter and sugar: In a large bowl, cream together the butter and sugar until the mixture is light and fluffy.
- Add the eggs: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. This ensures a smooth batter.
- Mix in the vanilla: Stir in the vanilla extract.
- Prepare the dry ingredients: In another bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the flour mixture to the creamed mixture, alternating with the milk. Begin and end with the flour mixture.
- Fold in the peaches: Gently fold in the chopped peaches to ensure they’re evenly distributed.
- Bake the cake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and drizzle: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle peach preserves over the cooled cake before serving.
Notes
- Ensure even mixing: To avoid overmixing, combine the dry and wet ingredients gently.
- Use fresh peaches: Fresh, ripe peaches provide the best flavor and texture.
Looks so Yummy ????! Wonder if can use in Bundt cake pan ?
★★★★★
I did. I’ll let you know how it turns out.
I used a tube pan and it came out great. In fact a loaf pan would have been too small.
★★★★★