Best 5 Fresh Peach Cake Recipes

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Indulge in the delightful flavors of summer with our collection of Fresh Peach Cake recipes, a symphony of sweet and juicy peaches harmoniously blended with moist, tender cakes. Each recipe in this article offers its unique take on this classic dessert, catering to diverse tastes and preferences.

From the classic Fresh Peach Cake, bursting with the natural sweetness of fresh peaches, to the elegant Peach Upside-Down Cake, where caramelized peaches take center stage, these recipes promise a delectable experience. We also have a selection of gluten-free and vegan options, ensuring everyone can savor the goodness of fresh peaches in cake form.

Prepare to embark on a culinary journey as we guide you through the steps of creating these mouthwatering cakes. With detailed instructions, helpful tips, and stunning photos, success is just a few baking steps away. So, gather your ingredients, preheat your oven, and let's embark on a peachy baking adventure!

Check out the recipes below so you can choose the best recipe for yourself!

FRESH PEACH CAKE



Fresh Peach Cake image

Provided by Ina Garten

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

FRESH PEACH CAKE



Fresh Peach Cake image

This is a quick and easy peach cake made with fresh peaches.

Provided by Chantal

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h

Yield 12

Number Of Ingredients 8

¾ cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
4 medium (blank)s fresh peaches - peeled, pitted, and sliced
2 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
  • Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
  • Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 183 calories, Carbohydrate 24.9 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 54.9 mg, Sugar 16.7 g

FRESH PEACH UPSIDE-DOWN CAKE



Fresh Peach Upside-Down Cake image

This is a family favorite and a great summertime dessert, using fresh peaches. We love this cake served warm with whipped cream.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1/3 cup butter, melted
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
1/3 cup shortening
1 cup sugar
1 large egg
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
Whipped cream, optional

Steps:

  • Pour butter into an ungreased 9-in. square baking pan; sprinkle with brown sugar. Arrange peach slices in a single layer over brown sugar. , In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in lemon juice and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired.

Nutrition Facts :

FRESH PEACH POUND CAKE RECIPE - (4.3/5)



Fresh Peach Pound Cake Recipe - (4.3/5) image

Provided by Lsweetnell

Number Of Ingredients 12

1 cup real but­ter, soft­ened (2 sticks)
2 cups gran­u­lated sugar
6 large eggs
1/2 tsp. almond extract
2 tsp. vanilla
3 cups all pur­pose flour
1/4 tsp. bak­ing soda
1/2 tsp. salt
1/2 cup sour cream
3 cups diced fresh or frozen peaches (approx. 6-8 fresh peaches)
3 -4 Tb. butter, softened
1/4 cup granulated sugar

Steps:

  • Pre­heat oven to 350 degrees. In a 9″ - 10″ non­stick bundt pan, butter the pan well with the 3-4 Tbl covering all areas. Dust with the ¼ cup sugar, turning the pan to coat well. In a large bowl, cream the softened butter (not melted) and sugar until light and fluffy. Add the eggs one at a time, beat­ing well after each addition. Beat in the almond and vanilla extracts. In a separate bowl combine the flour, bak­ing soda and salt and mix. Add this dry mixture to batter alternately with sour cream; beating well after each addition. Fold in the peaches, careful not to break them up, but to leave them in chunks. Pour the peach bat­ter into the pre­pared bundt pan. Bake for 60-70 min­utes, or until the tooth­pick comes out almost clean. Cook­ing time will depend on oven.DSC_1971Cool for 15 min­utes before remov­ing from the pan to a serv­ing plate. It helps to loosen the edges with a table knife gen­tly no to dam­age the cake sides. When the cake is com­pletely cooled, dust with confectioner's sugar if desired. Peach Pound Cake 2

EASY FRESH NECTARINE OR PEACH CAKE



Easy Fresh Nectarine or Peach Cake image

Fresh juicy nectarines or peaches in a delicious, easy to make cake batter makes for a special treat. Top with a glaze of your choice.

Provided by Anita Hoffman

Categories     Cakes

Time 1h20m

Number Of Ingredients 7

2 1/2-3 c finely chopped nectarines or peaches (about 5-6)
3/4 c peach or apricot nectar
1/4 c oil
4 large eggs
1 tsp cinnamon
1 pkg (18 ounce) yellow or vanilla cake mix
1 c chopped pecans

Steps:

  • 1. Beat the eggs with oil and peach nectar, using an electric mixer, until blended. Add cinnamon and cake mix and continue beating on high speed for 2 minutes.
  • 2. Beat in the finely chopped nectarines or peaches and chopped pecans.
  • 3. Spoon the batter into a greased and floured Bundt pan.
  • 4. Bake at 325 degrees for 55-60 minutes.
  • 5. Cool on a rack for 15 minutes; invert and cool completely.

Tips:

  • Choose ripe peaches: For the best flavor, use peaches that are fully ripe and fragrant. Look for peaches that have a slight give when you press them gently.
  • Peel the peaches: Peeling the peaches is optional, but it will give your cake a smoother texture. To peel the peaches, simply use a vegetable peeler to remove the skin.
  • Slice the peaches thinly: You want the peach slices to be thin enough so that they cook evenly in the cake. Aim for slices that are about 1/4-inch thick.
  • Toss the peaches with sugar and lemon juice: This will help to draw out the juices from the peaches and prevent them from browning.
  • Use a bundt pan: A bundt pan is a great option for this cake because it allows the heat to circulate evenly, resulting in a perfectly cooked cake.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
  • Bake the cake at a moderate temperature: A moderate temperature will help to prevent the cake from browning too quickly and will allow it to cook through evenly.

Conclusion:

This fresh peach cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the peaches add a sweet and juicy touch. This cake is sure to be a hit with everyone who tries it!

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