Easy Summer Peach Cake Recipe (Moist & Juicy Dessert)
This summer peach cake is soft, moist, and packed with juicy peaches! The perfect easy dessert for warm days, picnics, and gatherings. Save this delicious peach recipe now!
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring Cups and Spoons
- 9-inch round cake pan
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 3–4 ripe peaches, peeled and sliced
- 1 tbsp flour (for tossing peaches)
- Optional garnish: powdered sugar or whipped cream
Instructions
- Prepare peaches: Peel and slice peaches. Toss lightly in 1 tbsp flour to prevent sinking.
- Make batter: Cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Combine dry ingredients: Whisk flour, baking powder, and salt. Gradually add to wet mixture, alternating with milk.
- Layer peaches: Spread half the batter into a greased cake pan. Arrange a layer of peaches, then cover with remaining batter. Top with extra peach slices if desired.
- Bake: Bake at 350°F (175°C) for 40–45 minutes, until golden and a toothpick comes out clean.
- Cool and serve: Cool for 10–15 minutes, then transfer to a rack. Garnish with powdered sugar or whipped cream.
Notes
- Tossing peaches in flour helps them stay suspended in the batter.
- For extra flavor, add cinnamon or nutmeg to the batter.
- Substitute nectarines or apricots if peaches aren’t available.
- Store covered at room temperature for 2 days or refrigerate up to 4 days.
- Freeze tightly wrapped slices for up to 2 months.