Peach Cake Recipe – American Special
This peach cake recipe is soft, moist, and loaded with a pound of sweet, juicy, summer peaches. It comes together in a few easy steps and is not overly sweet. Each bite melts in your mouth.
- Prep Time20 min
- Cook Time55 min
- Total Time1 hr 15 min
Peach Cake Recipe Ingredients :
- 1 1/2 cups all-purpose flour, or gluten-free flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, 1 1/2 sticks, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 tsp grated lemon zest
- 1/4 tsp vanilla extract
- 4 medium peaches, about 1 lb, pitted, peeled and sliced into cubes (2 1/4 cups chopped)
- Confectioners’ sugar for dusting
How to Make Peach Cake Recipe:
Prep: Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
In a small bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
In a large bowl, beat together 1 1/2 sticks of butter with 1 cup sugar on med/high speed until fluffy (4-5 minutes).
Beat in 3 large eggs, 1 at a time allowing them to incorporate into the batter before adding the next egg then continue mixing for another minute on med/high speed. Once the mixture is well blended, beat in 1/2 tsp fresh lemon zest and 1/4 tsp vanilla extract.
Set mixer to low and beat in your flour mixture just until blended.
Use a spatula to fold in the peaches just until evenly dispersed then transfer batter to your prepared springform pan and bake in the center of the oven at 350˚F for 50-60 minutes or until a toothpick comes out clean. Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar.
Recipe Notes:
Peeling Peaches tip: Ripe peaches will peel very easily. If they aren’t super ripe, blanch peaches by putting them in boiling hot water for 1 min. This will make removing the skins much easier.
Make-ahead tip: You can leave it at room temperature overnight if you want to serve it the next day and sprinkle powdered sugar just before serving.
