Preheat oven to 350°F. Grease an 9-inch springform pan.
Stir or whisk flour, baking powder, salt and spices together in a bowl. Set aside.
Cream butter and sugar together in a large mixing bowl using an electric mixer. Add eggs, one at a time, followed by vanilla extract and orange zest. Add flour mixture and beat until combined.
Transfer batter into the pan, smoothing it out gently to an even layer. Place peach slices onto batter. Drizzle top with orange juice and a sprinkle of granulated sugar.
Transfer to oven and bake for 50 minutes or until the cake is golden brown and slightly spongy to the touch. Cool for 15 minutes on a wire rack before removing the springform ring and cooling completely.
To serve: Dust cake with icing sugar. Serve with whipped cream. Garnish with mint and a peach slice.
Fresh Peach Cake
Ingredients
For the cake:
½ cup (1 stick) butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon orange zest
1 cup unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
pinch of nutmeg
3 peaches, pitted and sliced
2 tablespoons freshly squeezed orange juice
sprinkle of granulated sugar
butter to grease the pan
To serve:
dusting of icing sugar
whipped cream
fresh mint leaves
peach slices
Directions
Preheat oven to 350°F. Grease an 9-inch springform pan.
Stir or whisk flour, baking powder, salt and spices together in a bowl. Set aside.
Cream butter and sugar together in a large mixing bowl using an electric mixer. Add eggs, one at a time, followed by vanilla extract and orange zest. Add flour mixture and beat until combined.
Transfer batter into the pan, smoothing it out gently to an even layer. Place peach slices onto batter. Drizzle top with orange juice and a sprinkle of granulated sugar.
Transfer to oven and bake for 50 minutes or until the cake is golden brown and slightly spongy to the touch. Cool for 15 minutes on a wire rack before removing the springform ring and cooling completely.
To serve: Dust cake with icing sugar. Serve with whipped cream. Garnish with mint and a peach slice.
Fresh Peach Cake
5 / 5. 3
A buttery cake scented with orange and spice, baked with juicy fresh peaches…
Do you love peaches? Then you gotta make this scrumptious FRESH PEACH CAKE!
Having really good homemade dessert recipes in your repertoire is always a good idea; you just never know when a sweet craving will hit. If company is on the way and you need a tried-and-true, never-fail dessert idea, make sure to keep this FRESH PEACH CAKE recipe top of mind. It’s easy to make and probably one of the most delicious peach cakes you’ll ever try. One bite is all you need to realize this recipe is a keeper.
Because it’s so perfect, please remember to PIN this recipe on a favourite Pinterest dessert board and SHARE it with friends. We also appreciate seeing pics whenever you make our recipes, so use #weekendatthecottage when you post your photos on Facebook and Instagram. Thanks for sharing this FRESH PEACH CAKE with the world!
Also remember to check out our line of food products, available for purchase. Our SPICE BLENDS, RUBS AND DIPS are just the things to add a pop of flavour to any recipe (except cakes… LOL!), and our famous BBQ SAUCE works with everything. Click HERE to order online, or HERE to find a nearby retailer. Thanks!
Now, on to the good stuff. FRESH PEACH CAKE for everyone!
INGREDIENTS
It’s pretty standard cake fare for this recipe. For best results, place the eggs and butter on the kitchen counter the evening before you prepare it. Having them at room temperature when you begin allows them to blend better into the batter and bake more evenly. Another note on ingredients; purchase organic whenever possible. Things just taste better when made with organic ingredients.
FRESH PEACHES
The stars of this show are fully ripened, freshly picked peaches. For best results, try to purchase fresh peaches from a local farm stand or farmer’s market – head HERE for more information about fresh peaches. We also found using a freestone variety like Harrow Dawn, Risingstar or Redhaven works best. These peaches are tender and juicy, and preparing them for the recipe is easy.
If peaches are your thing, don’t forget to also try our PEACH PIE recipe, and of course, our wonderful PEACH COBBLER. We love peaches!
THE DRY MIX
Gathering up and whisking together the dry ingredients for this recipe is easy. We use unbleached all-purpose flour for all our cake recipes, blended with baking powder to help the cakes rise higher. This recipe also gets bonus points for its light spice notes from cinnamon, ground ginger and nutmeg, warming the flavour of the peaches.
There I was, shooting the video for this recipe when I reached for my spice tin of cinnamon and… empty?! Thankfully I had cinnamon sticks in the pantry, so I broke a couple up and zipped them up in my spice/coffee grinder – total game changer! The freshly ground cinnamon yielded more flavour and aromas, imparting a wonderful warm spice profile to the peaches.
FLAVOUR NOTES
As already mentioned, the fresh ground cinnamon, ginger and nutmeg all give the cake lots of fragrant, warm spice flavouring. We then added more layers of flavour with orange zest, orange juice and pure vanilla extract. The vanilla and orange give the cake both flavour and enticing aromas. Your kitchen will smell sweet and inviting while the cake bakes.
SPRINGFORM PAN
We appreciate the simplicity of baking a cake such as this in a springform pan. We’ve used this pan with other cakes including our RHUBARB CAKE and this APPLE BUCKLE. Although you can grease the pan with cooking spray, we went for the old-fashioned method and greased it with butter. We also mixed the batter using a handheld electric mixer, but of course, you can use a stand mixer with a paddle attachment instead.
BAKE THE CAKE
Having made this cake a number of times, I can tell you that while it’s in the oven baking, something magical happens. There’s something about the butter and sugar ratio that reacts with the natural juiciness of the fruit, giving the centre of the cake a perfectly light, moist crumb, while the sides and top get a crispy edge. You’ll see when you enjoy a piece; it’s totally scrumptious.
We think our 50-minute bake time is spot on, but all ovens are different, so feel free to insert a toothpick or cake tester into the centre of the cake to test for doneness. Another trick is to run a thin knife or icing spatula along the inside of the pan before you pop the spring to make sure the sides will release. Works perfectly.
SERVE
I’m always of two minds when we craft cake recipes; do we do a buttercream frosting? Or does it need a sugar glaze? Also, should we make a streusel topping or crumble for the big finish? This cake has my heart for the simplicity of serving it. It needs nothing more than a light dusting of icing or powdered sugar, and then, if you have the energy or are feeling fancy for a dinner party, do a dollop of whipped cream, topped with some mint and a peach slice as garnish. In a pinch, a scoop of vanilla ice cream will work too. Watch this VIDEO to see how simple serving it can, and should, be.
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the cake:
½ cup (1 stick) butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon orange zest
1 cup unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
pinch of nutmeg
3 peaches, pitted and sliced
2 tablespoons freshly squeezed orange juice
sprinkle of granulated sugar
butter to grease the pan
To serve:
dusting of icing sugar
whipped cream
fresh mint leaves
peach slices
Directions
Preheat oven to 350°F. Grease an 9-inch springform pan.
Stir or whisk flour, baking powder, salt and spices together in a bowl. Set aside.
Cream butter and sugar together in a large mixing bowl using an electric mixer. Add eggs, one at a time, followed by vanilla extract and orange zest. Add flour mixture and beat until combined.
Transfer batter into the pan, smoothing it out gently to an even layer. Place peach slices onto batter. Drizzle top with orange juice and a sprinkle of granulated sugar.
Transfer to oven and bake for 50 minutes or until the cake is golden brown and slightly spongy to the touch. Cool for 15 minutes on a wire rack before removing the springform ring and cooling completely.
To serve: Dust cake with icing sugar. Serve with whipped cream. Garnish with mint and a peach slice.
