Irresistible Summer Peach Cake (Print Version)
A moist, buttery cake studded with juicy peach slices - the perfect summer dessert that celebrates seasonal fruit at its finest.
# Ingredients:
01 -
1 and 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
1/3 cup buttermilk
09 -
3 ripe peaches, peeled and sliced
10 -
1 tablespoon lemon juice
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C) and grease a springform pan.
02 -
In a bowl, combine the flour, baking powder, and baking soda.
03 -
In a large bowl, beat the butter and sugar with an electric mixer until fluffy.
04 -
Add the eggs one at a time, then add the vanilla extract, beating well after each addition.
05 -
Mix in the flour mixture alternately with the buttermilk until just combined.
06 -
Gently fold in the peach slices that have been coated with lemon juice.
07 -
Pour the batter into the prepared pan and arrange additional peach slices on top if desired. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
08 -
Allow the cake to cool before removing the ring from the pan and serving.
# Additional Notes:
01 -
For substitutions, use Greek yogurt or sour cream instead of buttermilk.
02 -
Try nectarines or plums if peaches aren’t available.
03 -
Make the cake one day ahead and store it covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
04 -
If the cake appears too dense, avoid overmixing the batter.
05 -
Ensure peaches are ripe but firm for best results.