Peach Cake

Peach cake is the perfect dessert to make with those fresh summer peaches. Tender yellow cake is filled with juicy peaches and dusted with confectioner's sugar. It's perfect with a cup of coffee or tea!

Prep Time 10

Cook Time 50

Resting time 30

Total Time 1 30

Servings or more servings

Author Heather

Ingredients

½ cup (113 g) unsalted butter room temperature
1 cup (198 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ¾ cups (210 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon ground nutmeg
½ teaspoon salt
¼ cup (60 g) whole milk
3 medium peaches peeled, pitted, and diced (about 2 cups)
1 tablespoon confectioner's sugar for dusting

Instructions

Preheat oven to 350℉. Grease a 9-inch round cake pan and set aside (optionally, add a round piece of parchment to the bottom for easy removal later).
In a bowl, add butter and granulated sugar. Using a hand mixer (or stand mixer) beat until creamed and fluffy, about 1-2 minutes. Add eggs and vanilla extract and mix until creamy and smooth.
In a separate bowl, add dry ingredients: flour, baking powder, and salt. Whisk to combine and remove clumps.
Add half of dry ingredients to butter mixture and gently mix until just incorporated. Add half of milk and gently mix to incorporate. Repeat once more to incorporate remaining dry ingredients and milk. Do not overmix.
Add diced peaches to the batter and stir to incorporate. Pour batter into prepared 9-inch cake pan.
Bake for about 50-55 minutes, or until cake springs back when gently pressed in the center. If it leaves an indent, your cake needs more time.
Cool cake in pan on a wire cooling rack. Once cooled, turn out onto a serving plate and dust the top with confectioner's sugar just before serving.

Notes

Storage: Leftovers can be stored at room temperature for 1-2 days or in the refrigerator for 3-4 days. If you've refrigerated your cake, bring it to room temperature for 1 hour before serving (butter-based cake will harden when chilled).
Freezing: Cake can also be frozen for up to two months. Thaw on the countertop for 1-2 hours before serving.
More tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!

Nutrition