Description

This Irresistible Summer Peach Cake is a delightful and easy-to-make dessert that combines the freshness of ripe, juicy peaches with a tender, buttery cake. Bursting with natural sweetness and complemented by a drizzle of peach preserves, this cake captures the flavors of summer in every slice. Whether you’re looking for a crowd-pleasing treat for a backyard gathering or a simple dessert to enjoy with family, this peach cake is sure to become a seasonal favorite. The recipe also offers flexibility for dietary modifications, making it accessible to everyone!

Ingredients

Scale

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh peaches, chopped
1/2 cup peach preserves

Optional substitutions:

For a gluten-free option, use a 1:1 gluten-free baking flour.
Substitute coconut sugar for granulated sugar for a lower glycemic index.

Instructions

Preheat your oven: Set your oven to 350°F (175°C). Grease and flour a loaf pan to prevent the cake from sticking.
Cream the butter and sugar: In a large bowl, cream together the butter and sugar until the mixture is light and fluffy.
Add the eggs: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. This ensures a smooth batter.
Mix in the vanilla: Stir in the vanilla extract.
Prepare the dry ingredients: In another bowl, whisk together the flour, baking powder, and salt.
Combine wet and dry ingredients: Gradually add the flour mixture to the creamed mixture, alternating with the milk. Begin and end with the flour mixture.
Fold in the peaches: Gently fold in the chopped peaches to ensure they’re evenly distributed.
Bake the cake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool and drizzle: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle peach preserves over the cooled cake before serving.

Notes

Peaches: For the best flavor, use ripe, fresh peaches. If using frozen or canned peaches, be sure to thaw or drain them thoroughly to avoid excess moisture that could make the cake soggy.
Substitutions: This cake can be adapted to fit different dietary needs. Substitute 1:1 gluten-free flour for a gluten-free option, and swap coconut sugar or other sweeteners for a lower-sugar version.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. The cake also freezes well for up to 3 months—simply thaw before serving.