From our kitchen to yours!

Fresh Peach Cake

Fresh peach cake is a moist and fruity dessert that showcases the natural sweetness of ripe peaches.

Ingredients:

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1 Cup unbleached AP flour

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1 tsp baking powder

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10 large peaches, peeled, pitted, & halved

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1 tbsp fresh lemon juice

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8 tbsp unsalted butter (at room temp)

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1/2 cup plus 3 tbsp granulated sugar

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1/2 cup packed light brown sugar

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2 large eggs (at room temp)

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1 tsp vanilla extract

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1/2 tsp ground cinnamon

Step 1: Preheat Oven to 350

Position a rack in the middle of the oven. Butter an 8-inch round cake pan, then line the bottom with parchment and butter it as well. Lightly dust the pan with flour.

Step 2: Sift

Sift together flour and baking powder and set aside .

Step 3: In a large bowl

Toss the peaches with lemon juice and set aside.

Step 4: Mix ingredients

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter, ½ cup of the granulated sugar, and the brown sugar on medium-high speed until very light and fluffy, 3 to 5 minutes.

Step 5: Add dry ingredients

With the mixer on low speed, gradually add the dry ingredients, mixing just until incorporated. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Add the vanilla and mix until just incorporated.

Step 6: Put in pan

Remove the bowl from the mixer and use the rubber spatula to incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Scrape the batter into the prepared pan and gently smooth the top with the spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter.

Step 7: Finishing touches

Arrange the peaches on top of the batter, cut side down. Stir together the remaining 3 tablespoons granulated sugar and the cinnamon and sprinkle on top of the peaches.

Step 8: Bake

Bake for about 1 hour, until a cake tester inserted in the center of the cake comes out clean. Cool for 15 minutes, then remove from the pan, peel off the parchment, and transfer to a wire rack to cool. Serve warm or at room temperature.

The cake can be stored in an airtight container at room temperature for up to 3 days.

Recipe from Back in the Day Bakery. Made with Love by Cheryl & Griffith Day.

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