Summertime Peach Cake
Peaches, a hint of orange, and a cake which goes together in a snap and keeps for days.
Servings 8
Ingredients
- 1½ cups 6 3/4 oz all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 1 tsp grated orange zest
- 2 tbsp orange juice
- 1/2 tsp vanilla extract
- ¾ cup 12 tbsp unsalted butter, room temperature
- 1 cup 7 oz granulated sugar
- 3 large eggs room temperature
- 4 ripe about 1 lb or 2 1/2 cups medium peaches, peeled, pitted, and cubed
- Confectioner's sugar and one sliced peach for topping
Instructions
- Heat oven to 350F.
- Line the bottom of a 9-inch round cake pan with parchment paper and grease bottom and sides. I highly recommend using a springform pan if you have one for this cake since it makes removing it much easier.
- Mix together flour, baking powder, and salt in a small bowl.
- In another small bowl combine orange zest, orange juice, and vanilla.
- In the bowl of a standing mixture fitted with the flat beater, add butter and sugar; cream on medium-high until light and fluffy, about 5-6 minutes. (Alternatively, beat butter and sugar in a large bowl with a hand mixture for 8-10 minutes.)
- Add eggs one at a time, scraping down sides of bowl with a rubber spatula as needed.
- Add orange zest mixture. Beat until combined.
- Reduce speed on mixer to low, add flour mixture and stir until a few white streaks remain.
- Remove mixer from stand and fold in peaches with a spatula. Scrape batter into prepared pan, smoothing top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool until just warm before removing it from the pan. Allow to cool fully before dusting with sugar and topping with peach slices.
Notes
To peel peaches easily, drop them into boiling water and let them sit for 30 seconds. Then transfer them to a bowl of ice water. If your peaches are ripe, the peel will come right off. Then carefully slice around the slippery peach pressing a bit to pull it off the pit.