Irresistible Summer Peach Cake

This irresistible summer peach cake transforms juicy, ripe peaches into a buttery, moist dessert that celebrates the season's finest fruit. I've been making this cake for years, and the combination of fresh peaches folded into a rich batter with that glossy peach preserve topping creates a showstopper that disappears within minutes at any gathering.

This cake has become my signature summer dessert. I first made it for a backyard barbecue when I had an abundance of peaches from the farmers market, and now my neighbors specifically request it whenever peach season arrives.

Ingredients

• All purpose flour: Provides the perfect structure for this moist cake
• Granulated sugar: Balances the natural tartness of the peaches
• Unsalted butter: Gives richness and that irreplaceable buttery flavor
• Large eggs: Bind everything together while adding moisture
• Milk: Creates a tender crumb throughout the cake
• Baking powder: Ensures a beautiful rise with the perfect texture
• Salt: Enhances all the flavors especially the sweetness of the peaches
• Vanilla extract: Adds warmth and depth to the overall flavor profile
• Fresh peaches: Are the star bring juicy pockets of fruit throughout
• Peach preserves: Create a glossy flavorful finish that intensifies the peach flavor

Step-by-Step Instructions

Preheat Oven:

Set your oven to 350°F and thoroughly grease and flour your loaf pan. I prefer using butter rather than cooking spray for greasing because it adds another layer of flavor to the exterior of the cake. Make sure to get into all the corners of the pan to prevent sticking.

Cream Butter and Sugar:

Beat the softened butter and sugar together for a full 3 to 4 minutes until the mixture becomes noticeably lighter in both color and texture. This step incorporates air into the batter which is crucial for a light cake. The mixture should look almost fluffy when properly creamed.

Add Eggs and Vanilla:

Add each egg individually, beating for about 30 seconds after each addition. This gradual incorporation prevents the batter from curdling and ensures each egg is fully integrated. After all eggs are incorporated, mix in the vanilla extract until just combined.

Combine Dry Ingredients:

Whisk the flour, baking powder, and salt together thoroughly in a separate bowl. This even distribution of leavening agents ensures your cake will rise uniformly and prevents bitter pockets of baking powder.

Mix Wet and Dry Ingredients:

Add about one third of the dry ingredients to the butter mixture, mix until just combined, then add half the milk. Continue alternating, ending with the flour mixture. Mix gently just until combined after each addition. This method prevents overmixing which can lead to a tough cake.

Fold in Peaches:

Use a gentle folding motion with a spatula to incorporate the chopped peaches, being careful not to crush them. This preserves the beautiful peach pieces throughout the cake. The batter will be thick but the moisture from the peaches will help keep the cake tender during baking.

Bake:

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, but no wet batter.

Cool:

Allow the cake to rest in the pan for exactly 10 minutes. This cooling period helps the cake structure set while still warm enough to release easily. After 10 minutes, carefully turn the cake out onto a wire rack to cool completely.

Drizzle with Peach Preserves:

Once the cake has completely cooled, warm the peach preserves slightly in the microwave for about 20 seconds until it becomes more liquid. Use a spoon to drizzle the preserves over the top of the cake, allowing it to run down the sides for a beautiful presentation.

Save

My favorite part of this recipe is choosing the perfect peaches. I wait until they're fragrant and yield slightly to gentle pressure. Last summer, my daughter and I made this cake with peaches we picked ourselves at a local orchard, and the memory of her sticky, happy face as we baked together makes every bite even sweeter.

Storing Your Peach Cake

Store your cake under a cake dome or wrapped loosely in foil at room temperature for up to three days. The moisture from the peaches helps keep the cake from drying out. If you need to keep it longer, wrap individual slices tightly in plastic wrap and freeze for up to two months. Thaw slices at room temperature for about an hour before serving for the best texture.

Perfect Peach Selection

The key to this cake's exceptional flavor lies in choosing the right peaches. Look for fruits that are fragrant and give slightly when gently pressed. Avoid rock hard peaches as they lack flavor and juiciness. If your peaches aren't quite ripe, place them in a paper bag with a banana for 1 2 days to speed up ripening. For the most vibrant flavor, choose yellow peaches rather than white varieties for this cake.

Seasonal Variations

While fresh summer peaches create the most authentic version of this cake, you can adapt it year round. In winter, use frozen peaches that have been thawed and well drained. During fall, try adding 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the batter for a warming spiced peach cake. In spring, substitute half the peaches with strawberries for a lovely strawberry peach combination that welcomes warmer weather.

Recipe FAQs

→ Can I use canned peaches instead of fresh?

Yes, you can substitute canned peaches if fresh aren't available. Drain them thoroughly and pat dry with paper towels before folding into the batter to prevent excess moisture. Frozen peaches (thawed and drained) also work well as an alternative.

→ How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The top should be golden brown, and the cake will have started to pull away slightly from the sides of the pan.

→ Can I make this cake ahead of time?

Absolutely! This cake actually develops more flavor after a day. Store at room temperature in an airtight container for 2-3 days, or refrigerate for up to 5 days. Apply the peach preserve topping just before serving for the best presentation.

→ What can I use instead of peach preserves?

Apricot preserves make an excellent substitute with a similar flavor profile. For a different twist, try honey, maple syrup, or even a light dusting of powdered sugar. A simple glaze made from powdered sugar and peach juice or nectar also works beautifully.

→ How should I store leftover cake?

Store leftover cake in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature before serving.

→ Can I make this cake in a different pan?

Yes, this versatile batter works in various pans. For a round cake, use two 8-inch cake pans and reduce baking time to 30-35 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes. Adjust baking time accordingly and always test for doneness.