This Peach Cake has a wonderfully dense crumb flavored with cinnamon, vanilla, and plenty of big wedges of summer peaches. A dollop of whipped cream makes the whole thing sing.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
- ½ cup softened butter (1 stick, 110g)
- ⅔ cup granulated sugar (135g)
- 2 large eggs
- 1 teaspoon vanilla
- Zest of 1 lemon
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 3 ripe peaches (pitted and sliced into wedges, no need to peel!)
- ¼ cup peach or apricot preserves (optional)
Preheat your oven to 350°F. Grease and flour a 9-inch round springform pan. Cut a circle of parchment paper that matches the bottom of the pan, and place in the pan.
In the bowl of an electric mixer, beat ½ cup softened butter. Beat in ⅔ cup sugar, and then add 2 eggs one at a time, beating until thoroughly combined. Beat in the vanilla and lemon zest.
Add 1 cup flour, 1 teaspoon baking powder, ¼ teaspoon salt, and ½ teaspoon cinnamon. Stir on low speed until you end up with a smooth, thick batter. Spread the batter evenly into your prepared pan––it will be a fairly thin layer, but it will rise! Arrange the peach wedges over the cake, and lightly press them into the batter.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven, and allow to cool slightly. If you want an extra hit of sweetness and flavor, brush the cake with a ¼ cup of peach or apricot preserves (warm it up first by microwaving it for 20-30 seconds).
Serve warm or at room temperature––either on its own, or with whipped cream and more fresh peaches!
Calories: 264kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 191mg | Potassium: 189mg | Fiber: 1g | Sugar: 22g | Vitamin A: 11.9% | Vitamin C: 4.5% | Calcium: 3.7% | Iron: 6.1%