Summer is here and the peaches are finally sweet and juicy. You need a simple way to use them before they’re gone. This easy summer peach cake is the perfect answer for your family. It’s light, buttery, and tastes just like a warm afternoon.
I love making this for a quick weekend treat. It doesn’t require any fancy tools or hours in the kitchen. You can have it in the oven in just fifteen minutes. It delivers a fresh and golden dessert every single time.
Why You’ll Love This Recipe
This cake is a total winner for busy families. It uses basic pantry staples you likely already have. You don’t need any special equipment or advanced skills. It’s perfect for a summer picnic or a casual Sunday. Your kitchen will smell like a dream while it bakes.
The texture is incredibly moist and tender. The fresh peaches create little pockets of sweetness. It isn’t overly sugary, so the fruit really shines. This is a beginner-friendly bake that feels very special.
Simple Cooking Steps
Making this cake is as easy as it gets. You just mix the batter and top it with fruit. The batter is thick enough to hold the peaches on top. This prevents the fruit from sinking to the bottom. It’s completely foolproof and stress-free for any home cook.
Simple Ingredients
These ingredients are likely sitting in your kitchen right now. Use the freshest peaches you can find for the best flavor.
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 2 large fresh peaches, pitted and sliced
- 1 tablespoon turbinado sugar
Step-by-Step Directions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9-inch springform pan or round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Transfer the batter into the prepared pan and smooth the surface with a spatula.
- Arrange the peach slices on top of the batter in a circular pattern, pressing down slightly.
- Sprinkle the turbinado sugar evenly over the peaches.
- Bake for 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Best Ways to Enjoy It
Serve this cake warm with a big scoop of vanilla ice cream. The cold cream melts into the warm peach juices. It’s also lovely with a dollop of fresh whipped cream. Enjoy it outdoors on a warm evening with your favorite people. It makes a wonderful addition to any summer BBQ.
How to Store Leftovers
Keep leftovers in an airtight container at room temperature. They will stay fresh for up to two days. For longer storage, keep the cake in the fridge. You can reheat individual slices in the microwave for ten seconds. It tastes just as good the next morning with coffee.
Tips for Best Results
- Use very ripe peaches for the most natural sweetness.
- Do not overmix the batter to keep the texture light.
- Ensure your butter is truly softened before you start.
- Grease your pan well to ensure the cake releases easily.
- Add a pinch of cinnamon for a cozy flavor boost.
- Slice the peaches into even wedges for a beautiful look.
- Try nectarines if you cannot find good peaches.
Ways to Switch It Up
- Swap peaches for fresh blueberries or sweet raspberries.
- Use almond extract instead of vanilla for a nutty aroma.
- Sprinkle some sliced almonds on top for a nice crunch.
- Substitute maple syrup for the turbinado sugar on top.
Common Questions
Can I use canned peaches?
Yes, you can use canned peaches if fresh ones aren’t available. Just make sure to drain them very well. Pat them dry with a paper towel before adding them.
How do I know when it is done?
The top should be a beautiful golden brown color. Insert a toothpick into the center of the cake. It should come out clean or with a few crumbs.
Can I make this gluten-free?
You can certainly try using a 1:1 gluten-free flour blend. The texture might be slightly different but still delicious. Make sure your baking powder is also gluten-free.
I hope this sweet treat brings joy to your summer table. It’s a simple way to celebrate the season with your family. Happy baking!
— Lidia
Easy Summer Peach Cake
Ingredients
- 1.5 cups all -purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon sal t
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large eg g
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 2 large fresh peaches, pitted and sliced
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9-inch springform pan or round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Transfer the batter into the prepared pan and smooth the surface with a spatula.
- Arrange the peach slices on top of the batter in a circular pattern, pressing down slightly.
- Sprinkle the turbinado sugar evenly over the peaches.
- Bake for 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
