Irresistible Summer Peach Cake

Summer Peach Cake

This Summer Peach Cake is a moist, buttery cake filled with juicy peaches and a hint of vanilla and cinnamon. It’s simple to make, beautiful to serve, and perfect for summer gatherings, picnics, or a sweet afternoon treat.

Ingredients:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ½ tsp ground cinnamon (optional)

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ¼ cup milk or buttermilk

• 2–3 ripe peaches, peeled (optional) and sliced

• 1 tbsp coarse sugar or turbinado sugar (for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.

2. Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.

3. Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).

4. Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla.

5. Combine: Add the dry ingredients in two additions, alternating with the milk. Mix until just combined.

6. Assemble cake: Spread batter into the pan. Arrange peach slices over the top in a pattern. Sprinkle with coarse sugar.

7. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and serve: Let cool slightly before slicing. Serve plain, with whipped cream, or a scoop of vanilla ice cream.

Tips:

• Substitute nectarines or plums for a variation.

• Add a drizzle of honey or a dusting of powdered sugar before serving for extra flair.