Peach Cake

Print Recipe

This fresh peach cake is moist and fluffy and filled with tender chunks of fresh peaches in every bite.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 260

Author Lily Ernst

Ingredients

1 & 1/2 cups (190g) all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup (125ml) vegetable oil
1/2 cup buttermilk store-bought or homemade (*see notes for homemade instructions)
2/3 cup (135g) granulated sugar
1 large egg
1 tsp vanilla extract
3 cups diced peaches no need to peel
2 Tbsp granulated sugar

Instructions

Preheat oven to 350F and grease a 9" springform pan. Set aside.
In a medium bowl, toss together the flour, baking powder, salt, and cinnamon. Set aside.
1 & 1/2 cups (190g) all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon
In a large bowl, whisk together the oil, buttermilk and 2/3 cup sugar.
1/2 cup (125ml) vegetable oil, 1/2 cup buttermilk, 2/3 cup (135g) granulated sugar
Whisk in the egg, and vanilla.
1 large egg, 1 tsp vanilla extract
Add the flour mixture to the wet ingredients and stir until just combined. Then fold in the peaches.
3 cups diced peaches
Transfer the batter to the prepared pan. Sprinkle the remaining 2 tablespoons of sugar on top.
2 Tbsp granulated sugar
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days.

*To make homemade buttermilk - Add 1 tsp of vinegar or lemon juice to a measuring cup and fill it with milk of choice to make 1/2 cup. Stir and let stand for 5 minutes.

Nutrition