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

Scale

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.