Peach Cake



Enjoy this luscious cake with tea or coffee, part of a festive brunch or a sinful dessert.

Peach Cake
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Rating: 0
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Servings
10
Servings
10
Peach Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
10
Servings
10
Ingredients
  • 1 lb. peaches (about 4 medium), peeled, pitted and cubed
  • ¾ cup butter at room temperature (12 tablespoons)
  • 1 cup sugar
  • 3 eggs at room temperature
  • 1 tsp. baking powder
  • Confectioners sugar for dusting
Servings:
Units:
Instructions
  1. Assemble ingredients and tools. Preheat the oven to 350 degrees F. Grease a 9-inch cake pan or springform pan.
  2. Peel and pit the peaches. Cut into ½-inch cubes. You should have about 1 cup.
  3. In the large bowl of your electric mixer, cream the butter with the sugar on high speed until the sugar is incorporated and the batter is light and fluffy. Beat in the eggs, one at a time. Add the orange extract and beat until creamy.
  4. Sift the flour with the baking powder. With the mixer on low speed, gradually beat in the flour mixture, mixing until well blended. Gently fold in the peaches.
  5. Spoon the batter into the prepared pan and bake until a toothpick comes out clean, about 50 minutes to 1 hour.
  6. Allow the cake to cool in the pan for 10 minutes, and then run a thin spatula around the edges to loosen the cake and remove from pan. Cool to room temperature.
Recipe Notes

To serve, dust liberally with confectioners sugar. If desired, garnish with fresh peach slices. Feeling sinful? Add a dollop of whipped cream or farm-fresh yogurt.

Nutritional analysis per serving: 307 calories, 4 grams protein, 39 grams carbohydrates, 15 grams fat, 80 mg. sodium, 1 gram fiber.

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