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Peach Cake

A tender, sweet cake featuring fresh peach slices with warm cinnamon and brown sugar topping that creates a summer-inspired dessert perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 12
Calories: 285
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup whole milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 large fresh peaches, sliced
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

Method
 

Instructions
  1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
  2. Cream softened butter and sugar until light and fluffy, about 3 minutes with an electric mixer. Beat in eggs one at a time, then add vanilla.
  3. Whisk flour, baking powder, and salt in a separate bowl. Gradually alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix just until combined.
  4. Pour batter into prepared pan and smooth the surface. Arrange peach slices in overlapping rows across the top, gently pressing them into the batter.
  5. Combine brown sugar and cinnamon, then sprinkle over the peaches.
  6. Bake for 40-45 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. The edges should pull slightly from the pan, and the top will be golden brown with bubbling peach juices.

Notes

Pat peach slices dry with paper towels to prevent excess moisture. Don't open oven door during first 30 minutes of baking. Use fresh baking powder for proper rise. Mix dry ingredients the night before for time-saving. Store covered at room temperature for up to 3 days, refrigerate for one week, or freeze individual portions for up to 3 months. Reheat refrigerated slices in 300°F oven for 10 minutes.