Description
This Simple Summer Peach Cake is a delightful and moist dessert perfect for warm weather. It combines fresh summer peaches with a tender vanilla-flavored cake base, topped with a sweet crumbly streusel that adds a pleasant texture. Ideal for casual gatherings or as a sweet treat anytime, this cake highlights the juicy, natural sweetness of ripe peaches in every bite.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 4 ripe peaches, peeled and sliced
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly flour it to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Dry and Wet Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Prepare the Peaches: Peel and slice the peaches into thin wedges. Gently fold the peach slices into the batter or arrange them on top after pouring the batter into the pan, depending on preference.
- Make the Streusel Topping: In a small bowl, combine flour, sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Assemble the Cake: Pour the batter into the prepared cake pan if not added peaches earlier. Arrange peach slices evenly on top if not mixed in. Sprinkle the streusel topping evenly over the peaches.
- Bake: Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean and the topping is golden and crisp.
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Fresh ripe peaches yield the best flavor, but nectarines may be used as a substitute.
- If peaches are very juicy, pat them dry with a paper towel to prevent the batter from becoming too wet.
- The cake can be made a day ahead and stored covered at room temperature.
- For extra flavor, add a teaspoon of almond extract along with the vanilla.
- This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
