Peach Cake Recipe – American Special
This peach cake recipe is tender, moist, and packed with a pound of delicious, juicy summer peaches. It’s simple to prepare and strikes a perfect balance of sweetness. Every bite is a delightful melt-in-your-mouth experience.
- 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:
Preheat the 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 1 1/2 sticks of butter with 1 cup sugar on medium-high speed until fluffy, about 4-5 minutes.
Add the eggs one at a time, allowing each to incorporate fully before adding the next. Continue beating for another minute on medium-high speed. Blend in 1/2 tsp fresh lemon zest and 1/4 tsp vanilla extract.
Reduce mixer speed to low and beat in the flour mixture just until combined.
Gently fold in the chopped peaches with a spatula until evenly distributed. Transfer the batter to the prepared springform pan.
Bake in the center of the oven at 350˚F for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool to room temperature before dusting the top with confectioners’ sugar.
Recipe Notes:
Peeling Peaches Tip: Ripe peaches peel easily. For less ripe peaches, blanch them in boiling water for 1 minute to facilitate easier skin removal.
Make-Ahead Tip: You can prepare the cake ahead and store it at room temperature overnight. Sprinkle with powdered sugar just before serving.
