What Are the Best Peaches for Peach Cake?

Freestone peaches are the best choice because the pit pulls away easily from the flesh, making slicing much faster. Look for yellow peaches that are fragrant and slightly soft to the touch but not mushy. If the fruit is too hard, the flavor will be tart rather than sweet.

Can I Use Frozen Peaches?

Yes, you can use frozen fruit if fresh is not available, but you must thaw and blot them dry first. Excess moisture from frozen fruit can make the batter too thin and lead to a soggy bottom. The texture will be slightly softer than fresh fruit, but the flavor remains excellent.

Can I Use Other Fruits?

This versatile batter works well with almost any stone fruit like nectarines, plums, or apricots. You could also use sliced apples or pears in the autumn months for a different seasonal profile. Ensure the fruit is sliced to a similar thickness so it bakes evenly throughout the cake.

Can I Make This in a Different Pan?

While a springform pan is ideal for easy removal, a ten-inch cast iron skillet or a square baking pan will also work. If you choose a different pan, keep an eye on the bake time as it may vary by five to ten minutes. A skillet will produce a slightly crispier edge which many people love.

How Should I Store Leftover Peach Cake?

Leftovers can stay on the counter at room temperature for up to two days if covered tightly. For longer storage, keep the cake in the refrigerator for up to five days to maintain freshness. The fruit makes the cake moist, so airtight storage is key to preventing spoilage.

Can I Freeze This Cake for Later?

This cake freezes beautifully for up to three months when wrapped in plastic wrap and a layer of foil. Thaw it overnight in the refrigerator or on the counter for a few hours before serving. You can even warm individual slices in the oven for a few minutes to restore that freshly baked feel.

The Best Fresh Peach Cake Recipe: Easy Homemade Moist Cake

Description

This easy, one-bowl peach cake combines juicy summer stone fruit with a soft, tender crumb and aromatic notes of almond and lemon. It is a perfect fuss-free dessert for brunches or casual gatherings that showcases seasonal sweetness without the need for fancy equipment.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup neutral oil
1 cup Greek yogurt
2 large eggs
1 teaspoon almond extract
1 tablespoon lemon zest
1 tablespoon lemon juice
3 large fresh peaches, sliced
1 tablespoon granulated sugar (for tossing peaches)
1/2 teaspoon ground cinnamon (optional, for middle layer)

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Instructions

Prepare oven and pan. Preheat your oven to 350°F and grease a springform pan, lining the bottom with a circle of parchment paper.
Whisk dry ingredients. In a large bowl, combine the flour, baking powder, baking soda, and salt, whisking well to remove any lumps.
Mix wet ingredients. In a separate bowl, whisk together the oil, sugar, eggs, yogurt, extracts, lemon juice, and zest until the mixture is smooth.
Combine the batter. Pour the wet ingredients into the dry ingredients and stir gently until no streaks of flour remain, being careful not to overmix.
Prepare fruit layers. Toss the sliced peaches with a tablespoon of sugar and optional cinnamon, dividing them into two equal portions.
Assemble and bake. Layer half the batter into the pan, top with half the peaches, repeat with remaining batter and peaches, then bake for 50 minutes until a toothpick comes out clean.
Cool and serve. Allow the cake to rest in the pan on a wire rack for at least 30 minutes before releasing and serving with a dusting of powdered sugar.

Notes

Use room temperature ingredients to ensure the batter emulsifies perfectly and rises evenly.
Spoon and level your flour measurements to prevent a dense or dry crumb.
Tent the cake with aluminum foil if the edges brown too quickly before the center is set.
If using a dark-colored baking pan, reduce the oven temperature by 25 degrees to prevent burnt edges.
The peach skins can be left on for added color and texture, as they soften completely during the baking process.

Prep Time: 20 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: American