Summer Peach Cake
Sweet, ripe peaches are transformed into a jammy topping on this light and airy cake. Served with fresh whipped cream, it's summer on a plate.
Servings: 12 slices
Equipment
- stand mixer
- 9-inch springform pan
Ingredients
- 6 Tbsp unsalted butter softened
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar plus 2 Tbsp for topping
- 1 large egg
- 1/2 cup milk
- 1 tsp pure vanilla extract we recommend Nielsen-Massey
- 2 ripe peaches sliced
Instructions
- Preheat oven to 350°. Line a 9-inch springform pan with parchment paper and butter the sides.
- Mix flour, baking powder, and salt in a bowl.
- In a stand mixer, combine the softened butter & sugar. Mix until light and fluffy (about 3 minutes). Add milk, egg, & vanilla extract. Mix until combined. Add dry ingredients, and mix until just combined.
- Pour batter into prepared springform pan. Arrange sliced peaches on top covering the entire cake. Sprinkle with the remaining 2 Tbsp of granulated sugar.
- Bake at 350° for 10 mins and then lower oven temperature to 325°. Bake until cake is golden brown and a tester comes out clean (about 55-65 mins).
- Let cool completely in pan on a wire rack. Slice and serve with fresh whipped cream.
Notes
We recommend serving with fresh lightly whipped cream, but you could also serve with vanilla gelato. Store leftovers in an airtight container in the fridge for a few days.