Ingredients
Scale
- 3 to 4 medium ripe peaches, peeled and sliced
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon (optional)
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- Brown sugar or sliced almonds for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- Slice peaches and set aside.
- Whisk flour, baking powder, salt, and cinnamon in a bowl.
- In another bowl, mix melted butter and sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- Add dry ingredients and milk alternately to the wet mixture, starting and ending with dry ingredients. Mix gently.
- Fold in peaches carefully.
- Pour batter into pan and smooth top. Sprinkle brown sugar or almonds if desired.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Cool 15 minutes in pan, then transfer to a wire rack to cool completely.
Notes
- Use ripe but firm peaches for best texture.
- Don’t overmix batter to keep cake tender.
- Let cake cool fully before slicing for neat pieces.
- Add crunchy topping for texture contrast.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 26g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg