Peach Cake Easy Recipe
This post may contain affiliate links.
Do you have many peaches and don’t know what to do with them? This Peach Cake Easy Recipe is the one you need. You must make this cake. It is delicious, soft, moist, and loaded with fresh peaches.
Why You’ll Love This Recipe
- This is a simple recipe that requires basic baking skills. Try also Madeleines or Vanilla Cupcakes.
- Cake loaded with peaches, like Peach Macarons.
- The texture of the cake is soft and moist, like Pumpkin Cake.
Ingredients Note
- Fresh peaches. You can use apricots, plums, or any of your favorite fruits.
- Egg. Large eggs at room temperature.
- Butter. Unsalted butter at room temperature.
- Sugar. White granulated sugar.
- Flour. All-purpose flour was used in this recipe.
- Baking powder. Used for texture.
- Vanilla extract or vanilla bean paste is used for taste.
- Nuts. Sliced almonds (optional). It can be replaced with other nuts or coconut.
- Salt. A pinch of salt is used for taste.
How to make this recipe
Preheat oven to 350oF. Grease a pie or cake pan with butter or spray with cooking spray. Dice peaches into ½” thick pieces. In a small bowl, whisk all-purpose flour, baking powder, and a pinch of salt.
Tip from Marina: all ingredients should be at room temperature!
In a large bowl, beat together unsalted butter and granulated sugar on high speed for 3-4 minutes or until light and fluffy. Beat in 2 eggs, one at a time. Once eggs are in, add vanilla extract and beat another minute or so. Add sifted dry ingredients, and with the mixer on low speed, mix just until well blended.
Gently transfer half of the batter to a greased cake pan and smooth out the top. Add all cut peaches and level them up. Add another half of the batter and smooth out the top. Sprinkle with sliced almonds (optional).
Bake at 350oF for 20-25 minutes or until a toothpick inserted into the center comes out clean without wet batter. Let the cake cool in the pan for 10 minutes, then run a thin spatula (or knife) around the edges to loosen it from the pan and allow the cake to cool completely. Enjoy with a cup of tea or coffee.
Expert Tips
- Do not overbake the cake.
- Peach can be replaced with plums, apples, or any of your favorite fruits or berries.
- If you don’t like almonds, then you can replace them with walnuts or any of your favorite nuts.
- Almon slices can be replaced with shredded coconut.
Recipe FAQs
I would not recommend using frozen peaches. This recipe is for fresh peaches only.
Store cake covered with foil or plastic wrap for 1-2 days at room temperature.
I would not recommend freezing peach cake.
If you make this Peach Cake Easy Recipe, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Peach Cake Easy Recipe
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
Ingredients
- 3 fresh peaches
- 2 eggs room temperature
- 113 gr (1 stick) unsalted butter room temperature
- 60 gr (1/2 cup) gr granulated sugar
- 150 gr (1 cup) all-purpose flour
- 5 gr (½ teaspoon) baking powder
- 10 gr (1 tablespoon) vanilla extract
- 30 gr (¼ cup) sliced almonds (optional)
- pinch of salt
Instructions
- Preheat oven to 350oF.
- Grease a pie or cake pan with butter or spray with cooking spray.
- Dice peaches into ½” thick pieces.
- In a small bowl, whisk all-purpose flour, baking powder, and a pinch of salt. Set aside.
- In a large bowl, beat together unsalted butter and granulated sugar on high speed for 3-4 minutes or until light and fluffy. Beat in 2 eggs, one at a time. Once eggs are in, add vanilla extract and beat another minute or so.
- Add sifted dry ingredients, and with the mixer on low speed, mix just until well blended.
- Gently transfer half of the batter to a greased cake pan and smooth out the top. Add all cut peaches and level them up. Add another half of the batter and smooth out the top. Sprinkle with sliced almonds (optional).
- Bake at 350oF for 20-25 minutes or until a toothpick inserted into the center comes out clean without wet batter.
- Let the cake cool in the pan for 10 minutes, then run a thin spatula (or knife) around the edges to loosen it from the pan and allow the cake to cool completely.
- Enjoy with a cup of tea or coffee.