Easy Summer Peach Cake

4.97 from 28 votes

A delicious summer cake made with fresh peaches. This easy moist cake makes the perfect snack or dessert recipe. Serve it with a scoop of ice cream!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 310kcal

Author: Rosemary Molloy

Ingredients

½ cup + 1½ tablespoons butter (melted and cooled) (134 grams total, if you double the recipe double this amount)
2-3 ripe peaches peeled, pitted and chopped (2 cups)
2 cups all purpose flour
2 teaspoons baking powder
1 pinch salt
1 large egg (room temperature)
1 large egg yolk (room temperature)
½ cup sugar
⅓ cup milk (room temperature)
1 teaspoon vanilla extract

EXTRAS

1-2 tablespoons cinnamon sugar*

*To make cinnamon sugar mix together 1/4 cup of granulated sugar and 2-3 teaspoons of cinnamon.

US Customary - Metric

Instructions

Pre-heat oven to 350F (180C). Grease and flour a 9-9½ inch (24 cm) bundt pan or 8 inch(20cm) round cake pan.
In a small pot melt the butter, set aside to cool.
Toss the chopped peaches with 1 teaspoon of flour, set aside.
In a medium bowl whisk together the flour, baking powder and salt.
On low/medium speed beat the egg, yolk and sugar until light and fluffy, approximately 3-5 minutes, then slowly add the cooled melted butter while continuing to beat, then add the milk and vanilla and combine, add the flour mixture and beat just to combine. The batter will be thick. Fold in the chopped peaches, then transfer the batter to the prepared cake pan. Sprinkle with cinnamon sugar and bake for approximately 30-40 minutes. Check for doneness with a toothpick. Let cool before removing from pan. Serve with a scoop of ice cream if desired. Enjoy!
To make cinnamon sugar, mix together the sugar and cinnamon.

Notes

The extra cinnamon sugar can be stored in a closed jar and kept in a dry area.

For room temperature ingredients remove from the fridge 45-60 minutes before using.

If using canned peaches be sure to drain them well, let them sit in a strainer for about 15 or 20 minutes before you chop them. Frozen peaches should be chopped but not thawed.

How To Store The Peach Cake

The cake can be stored overnight at room temperature well covered, although anymore time and it should be refrigerated. It will last 4-5 days in the fridge.

The cake can also be frozen, make sure it is completely cooled before tightly wrapping it in plastic, then place the cake in an airtight freezer bag or container. I will last up to 3-4 months in the freezer.

Nutrition