Summer Peach Cake is a delectable summer dessert recipe featuring fresh sliced peaches sunken into a sweet golden cake!
The sentiment that simple is best is almost always true when you’re dealing with prime, fresh, perfectly in-season ingredients. And seeing as how June is the peak of peach season, what better ingredient to star in a simple-yet-stunning dessert, Summer Peach Cake?
Gloriously sweet and drippingly juicy, there are so many ways to enjoy fresh summer peaches — in cobblers and crisps, in smoothies and breakfasts and drinks and desserts. But today’s Summer Peach Cake recipe just may have secured a spot as one of my new peachy favorites!
As straightforward as the ingredients are, this recipe is equally straightforward to make. A plain, non-showy cake batter is assembled with a handful of basic ingredients and then scraped into a deep-dish pie plate.
Fresh peach slices are arranged and pressed into the top of the thick batter and then sprinkled with crunchy sparkling sugar. The cake is baked low and slow for an hour or so, until the top is golden brown and the peaches have practically melted into the tender cake.
The scent wafting out of the oven while the cake bakes is heavenly, tinged with sweet vanilla and syrupy peaches. The cake turns out soft and moist, with a golden, crackly crust. And should you feel naughty, you can opt to add even more crunch with some sparkling sugar sprinkled on top!
The only downside of this Summer Peach Cake is that you’ll be forced to share it. You see, as soon as your family walks in, they’ll smell it. As soon as they catch a glimpse of it, they’ll want to taste it. And as soon as they taste it…there’s no turning back.
Your 4-year-old (self-proclaimed “peach hater”) will scarf it down. Your 7-year-old will take his first bite and do a happy dance. Then your 9-year-old will ask if he can have a slice for breakfast tomorrow morning. Your hubby will sneak a sliver every time he goes into the kitchen. And you will vow to bake TWO cakes next time, so that one of them can be stashed away to enjoy all by your lonesome. 😉
Oh, wait. Maybe that last paragraph was about me, not you. At any rate, I think this Summer Peach Cake will be an instant hit and a recipe that you return to again and again! Dare I say it makes one of the best things about summer (PEACHES!!!) even better… 🙂
More Fruity Summer Treats
Summer Peach Cake
- 4 medium peaches
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature (plus additional for pan)
- 1 cup sugar
- 1 egg
- 1/2 cup buttermilk, or milk
- 2 teaspoons pure vanilla extract
- 1 tablespoons sparkling sugar, for topping
- Peel and slice each peach into 8 equal slices. Arrange on a paper towel-lined plate (to remove some of the moisture) and set aside.
- Position rack in center of oven and preheat oven to 350°F. Generously butter a 9" deep-dish pie plate.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to blend the butter until creamy. Add the sugar and beat on medium-high speed for a couple of minutes until light and fluffy. Turn down the mixer and slowly blend in the egg, buttermilk, and vanilla. With the mixer on low, gradually mix in the flour mixture until just combined.
- Scrape the batter into the prepared pie plate and smooth the top. Arrange the peach slices on top of the batter with as little space between them as possible, lightly pressing them down. Sprinkle the top of the cake with the sparkling sugar.
- Bake for 10 minutes at 350°F. Then reduce the oven temperature to 325°F and continue baking for 50 to 60 minutes, or until cake tests done with a toothpick inserted into the center of the cake (hopefully without hitting a peach).
- Place the pie plate on a rack and allow to cool. Slice into wedges and serve with fresh whipped cream or vanilla ice cream or perfectly plain.
- Cling-free peaches will make it easier to get neat slices. But even if you have to slice the peach pits out, it's easiest to first quarter each peach. Then cut each quarter in half lengthwise, resulting in 8 slices per peach.
- If you don't have a 9" deep-dish pie plate, this cake can also be made in a 10" regular-depth pie plate, a 9" cake pan, or a 9" or 10" springform pan. Just keep in mind that using a dish/pan with a larger diameter will result in a slightly thinner cake, and the baking time may need to be slightly reduced.
- Depending on how tightly you arrange the peach pieces together on top of the cake, you may have a few leftover slices that won't fit. Rumor has it they make a great snack while you impatiently wait for the cake to bake.
- If you don't have sparkling sugar on hand (or would prefer not to use it), you may instead sprinkle the cake with 2 tablespoons regular granulated sugar before popping it in the oven.
Adapted from Martha Stewart.