Recipe: Peach cake

Recipe: Peach cake

Peach cake Author: Edward Pond


Recipe: Peach cake

Get a taste of summer with this sweet peach cake.



How to make a peach cake


  • 1/4 cup unsalted butter
  • 3/4 cup golden brown sugar
  • 4 ripe peaches, peeled and cut into 8 wedges each


  • 11/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large free-range eggs
  • 2 tsp pure vanilla extract
  • 1/2 cup 35% cream



1 Preheat oven to 350ºF.

2 To make the topping, melt the butter in a small saucepan over medium heat. Add the brown sugar and cook for 2 minutes, stirring constantly, until sugar is melted. Pour the mixture into a 9" round cake pan with 2" sides; spread carefully with a spatula to distribute evenly along the bottom of the pan. Place the peaches in a circular pattern to cover the bottom of the pan. Set aside.

3 For the cake, stir together the flour and baking powder in a small bowl. In a large bowl, beat the butter and sugar with an electric hand mixer for 2 to 3 minutes, until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and cream, and beat well until combined. Gently stir in the dry ingredients until just incorporated.

4 Spoon the batter evenly over the peaches in the cake pan. Place the pan on a baking sheet and bake on the centre rack of the preheated oven for 55 minutes, until the top is set and springy. Let the cake cool for 10 minutes before turning out upside down onto a plate. Allow to cool before serving. Serve with softly whipped cream if desired.

Serves 6.


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Recipe: Peach cake