Summer Peach Cake

This Summer Peach Cake is the ultimate celebration of peach season. With tender golden cake, sweet juicy peaches sunken into each bite, and a lightly crunchy sugar topping, it’s a simple yet stunning dessert that’s perfect for any summer gathering. Whether served on its own, with whipped cream, or a scoop of vanilla ice cream, this cake will win hearts.

Why You’ll Love This Recipe

• Seasonal delight: Features fresh summer peaches at their peak.
• One-bowl batter: Easy-to-make cake base using pantry staples.
• Rustic and elegant: Beautiful peach arrangement makes it visually striking.
• Versatile: Serve warm, room temperature, or chilled with cream or ice cream.

Ingredients

4 medium peaches
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, at room temperature (plus extra for greasing)
1 cup sugar
1 egg
½ cup buttermilk
2 teaspoons pure vanilla extract
1 tablespoon sparkling sugar, for topping

Directions

1. Prepare the Peaches:
   Peel and slice each peach into 8 wedges. Place on a paper towel-lined plate to absorb excess moisture. Set aside.
2. Preheat and Prep:
   Preheat oven to 350°F (175°C). Generously butter a 9-inch deep-dish pie plate.
3. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar:
   In a large mixing bowl, beat softened butter with an electric mixer until creamy. Add sugar and beat on medium-high until light and fluffy (about 2 minutes).
5. Add Wet Ingredients:
   Lower mixer speed and blend in the egg, then the buttermilk and vanilla, mixing until fully incorporated.
6. Combine Batter:
   Gradually add the flour mixture on low speed, mixing until just combined. Do not overmix.
7. Assemble the Cake:
   Pour batter into the greased pie plate and smooth the surface. Arrange peach slices on top, pressing gently into the batter with little space between each slice.
8. Add Topping and Bake:
   Sprinkle sparkling sugar over the top. Bake at 350°F for 10 minutes, then reduce temperature to 325°F and bake an additional 50–60 minutes, or until a toothpick inserted in the center (avoiding peaches) comes out clean.
9. Cool and Serve:
   Let cake cool on a wire rack. Serve warm or at room temperature with whipped cream or ice cream if desired.

Pro Tips and Variations

• No buttermilk? Make your own by combining 1 ½ tsp lemon juice or vinegar with enough milk to reach ½ cup. Let sit for 5–10 minutes.
• Peach placement: The more snugly you arrange the slices, the more peach flavor in each bite.
• Pan options: You can also use a 10″ pie plate, springform pan, or cake pan—adjust bake time slightly.
• No sparkling sugar? Use 2 tbsp regular sugar for topping.

Serving Suggestions

• Best served slightly warm with whipped cream or vanilla ice cream.
• Add a sprig of mint or a light dusting of powdered sugar for presentation.

Storage/Reheating

• Room Temp: Store covered for up to 2 days.
• Refrigerate: Keep in the fridge up to 5 days, tightly wrapped.
• Reheat: Warm individual slices in the microwave for 10–15 seconds before serving.

FAQs

Can I use canned or frozen peaches?
A: Fresh is best, but canned (drained) or thawed frozen peaches work in a pinch.

Can this be made ahead?
A: Yes! Bake the day before and store covered at room temperature or chilled.

Can I make it gluten-free?
A: Yes, with a 1:1 gluten-free flour blend, but results may vary slightly in texture.

Conclusion

This Summer Peach Cake is a delicious way to celebrate the bounty of peach season. With a moist, vanilla-scented crumb and sweet, syrupy peaches, it’s the perfect casual dessert that tastes like sunshine on a plate. Simple, beautiful, and irresistible—it’s bound to become a favorite in your summer recipe rotation.

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