Simple Peach Cake Recipe

Oh, this Simple Peach Cake! Let me tell you, it’s become an absolute legend in our household, especially during those glorious late summer months when peaches are at their peak. The first time I baked it, the aroma alone had everyone drifting into the kitchen, eyes wide with anticipation. My kids, who can be notoriously picky, devoured their slices and immediately asked for seconds – a true testament to its deliciousness. My partner, who usually prefers chocolate desserts, declared it one of the best fruit cakes he’s ever had. It’s that perfect balance of tender, moist cake and sweet, juicy peaches, with a hint of warmth from cinnamon. It’s not overly fussy, which is a blessing for busy days, yet it feels special enough for a weekend treat or a casual get-together with friends. The beauty of this recipe lies in its simplicity; it lets the natural sweetness of the peaches shine, complemented by a buttery, vanilla-kissed crumb that melts in your mouth. It’s the kind of cake that evokes warm memories and creates new ones, a slice of pure, unadulterated comfort. We’ve made it countless times since, and it never fails to bring smiles and satisfied sighs. It’s become our go-to for potlucks, picnics, or just a Tuesday evening when we need a little pick-me-up. Trust me, once you try this Simple Peach Cake, it’ll quickly become a cherished recipe in your collection too.

Ingredients for Our Simple Peach Cake

This recipe relies on fresh, good-quality ingredients to truly sing. Here’s what you’ll need to gather to create this delightful cake:

• For the Cake Batter:
  • All-Purpose Flour: 2 cups (approximately 240g). This forms the structure of our cake.
  • Granulated Sugar: 1 ½ cups (approximately 300g). For sweetness and a tender crumb. You can slightly reduce this if your peaches are exceptionally sweet.
  • Baking Powder: 2 teaspoons. This is our primary leavening agent, giving the cake its lift.
  • Salt: ½ teaspoon. Balances the sweetness and enhances the overall flavor.
  • Unsalted Butter: ½ cup (1 stick or 113g), softened to room temperature. Crucial for a tender, flavorful cake.
  • Large Eggs: 2, at room temperature. They bind the ingredients and add richness.
  • Sour Cream: 1 cup (approximately 240g), full-fat recommended, at room temperature. This is the secret to an incredibly moist crumb and a slight tang that complements the peaches beautifully. You can substitute with plain full-fat yogurt if necessary.
  • Vanilla Extract: 1 ½ teaspoons. Pure vanilla extract adds a wonderful aromatic depth.
  • Almond Extract (Optional but Recommended): ¼ teaspoon. A little goes a long way and pairs wonderfully with peaches.
• For the Peaches & Topping:
  • Fresh Ripe Peaches: 3-4 medium (about 1.5 – 2 lbs or 680-900g before peeling/pitting), peeled, pitted, and sliced into ½-inch thick wedges. Choose peaches that are ripe but still slightly firm.
  • Lemon Juice: 1 tablespoon (freshly squeezed preferred). To toss with the peaches to prevent browning and add a touch of brightness.
  • All-Purpose Flour (for tossing peaches): 1 tablespoon. Helps absorb some of the peach juices and prevents them from sinking too much.
  • Granulated Sugar (for tossing peaches): 2 tablespoons. Adds a little extra sweetness to the fruit.
  • Ground Cinnamon: 1 teaspoon (for topping). For that warm, comforting spice note.
  • Granulated Sugar (for topping): 2 tablespoons (for topping). Creates a lovely, slightly crisp crust.
• Equipment Needed:
  • 9×13 inch baking pan (glass or metal)
  • Mixing bowls (large and medium)
  • Electric mixer (handheld or stand mixer) or a sturdy whisk and spatula
  • Measuring cups and spoons
  • Paring knife or vegetable peeler for peaches
  • Wire cooling rack

Step-by-Step Instructions to Peach Perfection

Follow these detailed instructions carefully, and you’ll be rewarded with a truly delightful Simple Peach Cake. Baking is a science, so precision, especially with measurements and temperatures, is key.

1. Prepare for Baking:
   • Preheat your oven to 350°F (175°C). Position an oven rack in the center of the oven.
   • Grease and flour your 9×13 inch baking pan thoroughly. Alternatively, you can line the pan with parchment paper, leaving an overhang on two sides to easily lift the cake out later. This is my preferred method for easy cleanup.
2. Prepare the Peaches:
   • Wash your peaches. To easily peel them (if desired, though skin-on is also fine for a more rustic feel), you can blanch them: Score a small “X” at the bottom of each peach. Drop them into boiling water for 30-60 seconds, then immediately transfer to an ice bath. The skins should slip off easily.
   • Pit the peaches and slice them into ½-inch thick wedges.
   • In a medium bowl, gently toss the peach slices with the 1 tablespoon of lemon juice, 1 tablespoon of flour, and 2 tablespoons of granulated sugar. Set aside. The flour helps to absorb excess moisture and prevents the peaches from sinking completely to the bottom of the cake.
3. Mix the Dry Ingredients:
   • In a separate medium bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Whisking helps to aerate the flour and distribute the leavening agent evenly. Set this aside.
4. Cream Butter and Sugar:
   • In a large mixing bowl, using an electric mixer (or a stand mixer fitted with the paddle attachment), beat the ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar together on medium-high speed until the mixture is light, pale, and fluffy. This process, called creaming, incorporates air into the batter, which contributes to a lighter cake texture. This should take about 3-5 minutes. Scrape down the sides of the bowl occasionally.
5. Add Eggs and Flavorings:
   • Add the 2 large eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the bowl again.
   • Stir in the 1 ½ teaspoons of vanilla extract and, if using, the ¼ teaspoon of almond extract. Mix until just combined.
6. Combine Wet and Dry Ingredients:
   • Now, you’ll alternate adding the dry ingredient mixture and the 1 cup of sour cream to the wet ingredients. Begin and end with the dry ingredients. This method helps to create a tender crumb and prevents the batter from being overmixed.
   • Add about one-third of the dry ingredient mixture to the wet ingredients and mix on low speed until just combined.
   • Add half of the sour cream and mix on low speed until just combined.
   • Add another third of the dry ingredients, mix, then the remaining sour cream, mix.
   • Finally, add the last third of the dry ingredients and mix on low speed only until the flour streaks just disappear. Be very careful not to overmix at this stage. Overmixing develops gluten, which can make the cake tough. A few small lumps are okay.
7. Assemble the Cake:
   • Scrape the batter into your prepared 9×13 inch baking pan and spread it evenly using an offset spatula or the back of a spoon. The batter will be thick.
   • Arrange the prepared peach slices evenly over the top of the batter. You can press them down slightly into the batter if you wish, or just lay them on top – they will sink a little as the cake bakes.
   • In a small bowl, combine the 1 teaspoon of ground cinnamon and 2 tablespoons of granulated sugar for the topping. Sprinkle this mixture evenly over the peaches and batter.
8. Bake the Cake:
   • Place the pan in the preheated oven on the center rack.
   • Bake for 45-55 minutes, or until the cake is golden brown, the edges are pulling away slightly from the sides of the pan, and a wooden skewer or toothpick inserted into the center of the cake (avoiding a peach) comes out clean or with a few moist crumbs attached.
   • If the top of the cake starts to brown too quickly before the center is cooked, you can loosely tent it with aluminum foil for the remaining baking time.
9. Cool the Cake:
   • Once baked, carefully remove the cake from the oven and place the pan on a wire cooling rack.
   • Let the cake cool in the pan for at least 20-30 minutes before attempting to slice and serve it warm. For cleaner slices, allow it to cool completely in the pan, then if you used parchment paper, use the overhangs to lift it out onto the wire rack to finish cooling.

Nutrition Facts (Estimated)

• Servings: This recipe typically yields 12 generous servings.
• Calories per serving: Approximately 380-420 calories.
  • Please note: This is an estimation. Actual nutritional values can vary based on the specific ingredients used (e.g., brand of sour cream, size of peaches, exact sugar content of peaches) and exact serving size.

Preparation and Bake Time

Understanding the time commitment can help you plan your baking adventure:

• Preparation Time: Approximately 25-35 minutes. This includes gathering ingredients, peeling and slicing peaches, and mixing the batter. If you’re quick with peaches, you might do it in 20 minutes.
• Bake Time: 45-55 minutes. Oven temperatures can vary, so start checking for doneness around the 45-minute mark.
• Cooling Time: At least 30 minutes in the pan before serving warm. For best results and cleanest slices, allow 1-2 hours to cool completely.
• Total Time (excluding full cooling for slicing): Approximately 1 hour 10 minutes to 1 hour 30 minutes.

Creative Ways to Serve Your Simple Peach Cake

This cake is delightful on its own, but here are some ideas to elevate your serving presentation and enjoyment:

• Simply Warm:
  • Serve a slice warm, straight from the oven (after a brief cooling period). The warmth enhances the aroma and the juiciness of the peaches.
• With a Dollop or Scoop:
  • Vanilla Ice Cream: A classic pairing. The cold, creamy ice cream melting into the warm cake is pure bliss.
  • Whipped Cream: Freshly whipped cream (lightly sweetened or unsweetened) adds a lovely lightness.
  • Clotted Cream or Crème Fraîche: For a more sophisticated and tangy counterpoint.
  • Greek Yogurt: A healthier, tangy option that still provides a creamy texture.
• A Touch of Dust or Drizzle:
  • Powdered Sugar: A light dusting of confectioners’ sugar just before serving adds an elegant touch.
  • Caramel Sauce: A drizzle of warm caramel sauce can take this cake to a new level of decadence.
  • Honey or Maple Syrup: A light drizzle, especially if serving for breakfast or brunch.
• Alongside a Beverage:
  • Coffee or Tea: Perfect for an afternoon treat or a morning coffee cake.
  • Milk: A cold glass of milk is a comforting companion.
  • Dessert Wine: A sweet Riesling or Moscato d’Asti would pair beautifully.
• With Extra Fruit:
  • Serve with a side of fresh berries like raspberries or blueberries for added color and tartness.

Additional Tips for Peach Cake Success

To ensure your Simple Peach Cake turns out perfectly every time, keep these extra tips in mind:

1. Peach Selection is Key: Use ripe but firm peaches. Overripe peaches can become too mushy during baking and release too much liquid, making the cake soggy. If peaches aren’t in season, frozen (thawed and well-drained) or canned peaches (drained and rinsed) can be used, but fresh truly offers the best flavor and texture.
2. Don’t Overmix the Batter: This is one of the most common cake-baking mistakes. Once you add the flour, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, resulting in a tough, dense cake instead of a tender, delicate crumb.
3. Room Temperature Ingredients: Using room temperature butter, eggs, and sour cream is crucial. Softened butter creams better with sugar, incorporating more air for a lighter cake. Room temperature eggs and sour cream emulsify more easily into the batter, creating a smoother, more uniform texture and preventing the batter from curdling.
4. Accurate Oven Temperature: Ovens can be notoriously inaccurate. An oven thermometer is an inexpensive tool that can help you ensure your oven is truly at the temperature you set it to. Baking at the correct temperature ensures the cake cooks evenly and develops the right texture.
5. Storing Leftovers: Store any leftover cake in an airtight container at room temperature for up to 2-3 days. If your kitchen is very warm, or if you prefer, you can store it in the refrigerator for up to 4-5 days. Let it come to room temperature or gently warm individual slices before serving for the best flavor and texture. It also freezes well; wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this Simple Peach Cake recipe:

1. Q: Can I use canned or frozen peaches for this cake?
   • A: Yes, you can, with a few adjustments.
     • Canned Peaches: Drain them very well and pat them dry with paper towels to remove excess moisture. Slice them as you would fresh peaches. You might want to slightly reduce the sugar in the cake batter if using peaches canned in heavy syrup.
     • Frozen Peaches: Thaw them completely and drain off all excess liquid. Pat them dry with paper towels. Tossing them with the flour and sugar (as in the recipe for fresh peaches) is especially important here to absorb any residual moisture.
     • While usable, fresh, in-season peaches will always yield the best flavor and texture.
2. Q: My peaches always sink to the bottom of the cake. How can I prevent this?
   • A: There are a few tricks:
     • Toss with Flour: As included in this recipe, tossing the peach slices with a tablespoon or two of flour before adding them to the batter helps them “grip” the batter better and absorb some surface moisture.
     • Thicker Batter: This recipe creates a relatively thick batter, which naturally helps suspend the fruit.
     • Don’t Overload: While tempting, don’t use too many peaches. Excess fruit weighs down the batter.
     • Layering: You can pour half the batter into the pan, arrange half the peaches, then top with the remaining batter and the rest of the peaches. This provides more support.
3. Q: Can I make this cake gluten-free?
   • A: Yes, you can try substituting the all-purpose flour with a good-quality gluten-free all-purpose baking blend that contains xanthan gum (or add xanthan gum according to the blend’s instructions if it doesn’t). The texture might be slightly different, but it should still be delicious. Results can vary between GF flour blends, so use one you trust for cakes.
4. Q: Can I add other spices or flavorings?
   • A: Absolutely! While cinnamon is classic, feel free to experiment.
     • Spices: Nutmeg, cardamom, or a pinch of ground ginger would complement peaches well. Add them to the dry ingredients or the cinnamon-sugar topping.
     • Zest: Lemon or orange zest (about 1 teaspoon) added to the batter when creaming the butter and sugar can brighten the flavor.
     • Nuts: Chopped pecans or walnuts could be added to the topping or folded into the batter for extra texture.
5. Q: How do I know when the cake is perfectly baked?
   • A: There are several indicators:
     • Visual: The cake should be golden brown on top, and the edges should start to pull away slightly from the sides of the pan.
     • Touch: Gently press the top of the cake. It should spring back when lightly touched.
     • Toothpick Test: Insert a wooden skewer or toothpick into the center of the cake (try to avoid hitting a peach). It should come out clean, or with a few moist crumbs attached. If it comes out with wet batter, it needs more time.
     • Start checking at the lower end of the recommended baking time, as oven temperatures can vary.

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