This may not be a traditional coffee cake, but this Peach Cake does pair very well with a cup of coffee. A spongy cake with peachy slices on the top. Fruits everywhere – that’s what I enjoy about summer time desserts.
This Peach Cake consists of a simple cake with sliced peaches, peel and all, and a sprinkle of nutmeg.
What are the ingredients for the Peach Cake:
- All purpose flour
- Baking powder
- Salt
- Butter
- Sugar
- Eggs
- Peaches
- Nutmeg
Except for the peaches, you’ll most likely have all the ingredients in your pantry.
How to make this 8-inch Peach Cake
- Beat butter and sugar with a mixer until fluffy and pale.
- Mix remaining dry ingredients (except for nutmeg).
- Add eggs to butter/sugar mixture and beat well after each egg.
- Add mix of dry ingredients at low speed until combined.
- Spread batter into springform pan (lightly buttered).
- Slice peaches (1/4 inch thickness) and divide over cake mix in whatever pattern you like. I like to use peaches with the skin still on. It adds flavor and improves the looks, but it may make it a little less easy to ‘cut’ when you eat the cake.
- Sprinkle with some sugar and nutmeg.
Bake the cake in a preheated oven of 350 degrees F. until the top is tender, not jelly and delicate but firm. The cake will rise through the peach slices.
This Peach Cake holds slices of 2 peaches and that’s about the maximum for this size cake (8 inches). More peaches may prevent the cake from rising through the fruits and may prevent the fruits from cooking. Adding more peaches will require the cake to bake longer and will result in a dryer cake. If you don’t increase the baking time, the batter may not be cooked well in the center.
Alternatively, you can use a larger springform pan, let’s say 9 inches, resulting in a thinner cake bottom, a thinner fruit layer and a cake that rises through the fruits easier.
In case you like Peach desserts, try the Whole Wheat White Peach Galette or Peaches n Cream Clafouti.
Whatever size or dessert you’ll decide to bake, I hope you will enjoy the preparation and the tasting. Use the tag #agourmetfoodblog when posting a picture of your recipe, and make sure to follow me on Instagram, Facebook or Pinterest.
Peach Cake
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 ounces butter softened
- 3/4 cup sugar
- 2 eggs large
- 2 peaches (NOTE 1) pitted and cut into 1/4 inch slices
- 1/2 teaspoon sugar
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 350 degrees F.
- Mix flour, baking powder and salt.
- Beat butter and sugar with a mixer until fluffy and pale.
- Add eggs, one at a time and beat thoroughly after each egg.
- Add dry mixture with the mixer on slow speed, until combined.
- Transfer batter into a lightly buttered springpan form (8 inches).
- Divide peach slices over batter in any pattern you like.
- Sprinkle with sugar and nutmeg.
- Bake cake in oven for about 1 hour.
- Cool in pan for about 10 minutes. Then remove ring and cool until desired temperature.
Notes
- If you don’t have peaches, you can use nectarines.
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