What are the best peaches for peach cake?

Freestone peaches are generally the best choice because the pit pulls away easily from the flesh, making for clean slices. Look for fruit that is fragrant and yields slightly to pressure, indicating it is ripe and full of natural sugars.

Can I use frozen peaches for this recipe?

Yes, frozen peaches can be used if fresh ones are out of season. You must thaw them completely and blot them very dry with paper towels to prevent the extra moisture from making the batter gummy or preventing a proper bake.

How should I store leftover peach cake?

You can keep the cake at room temperature for up to two days if it is covered tightly. For longer storage, place it in the refrigerator for up to five days, though you should let slices come to room temperature before eating for the best texture.

Can I make this cake gluten-free?

This recipe works well with a high-quality 1-to-1 gluten-free flour blend that includes xanthan gum. Be sure not to overmix, as gluten-free batters can become quite starchy if agitated too much after the moisture is added.

What if I don't have a springform pan?

You can use a 9-inch square baking pan or a 10-inch cast iron skillet as an alternative. Just ensure you grease the pan thoroughly and keep a close eye on the baking time, as different materials conduct heat differently.

Why did my peaches sink to the bottom?

Peaches usually sink if the batter is too thin or if the slices are too large and heavy. This recipe uses a thicker batter and a layering technique specifically to keep the fruit suspended throughout the cake.

Homemade Fresh Peach Cake Recipe For Summer Dessert Lovers

Description

This tender, fruit-forward cake uses a unique layering technique and Greek yogurt to ensure a velvety, moist crumb that perfectly complements the juicy, sun-ripened peaches. It is a reliable, sophisticated dessert that captures the essence of summer in every bite.

Ingredients

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

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Instructions

Prepare the oven. Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan thoroughly.
Whisk dry ingredients. Combine the flour, baking powder, baking soda, and salt in a large bowl until uniform.
Combine wet ingredients. In a separate bowl, whisk the oil, sugar, eggs, yogurt, extracts, lemon zest, and lemon juice until smooth.
Marry the batter. Pour the wet mixture into the dry flour mixture and whisk gently until just combined.
Layer the ingredients. Spread half the batter into the pan, arrange half the cinnamon-sugared peaches on top, then cover with the remaining batter and the final layer of fruit.
Bake the cake. Bake for 50 to 55 minutes, tenting with foil around the 30-minute mark to prevent over-browning, until a tester comes out clean.
Cool and serve. Allow the cake to rest on a wire rack for 30 minutes before releasing the springform latch and serving.

Notes

Use peaches that are fragrant and slightly soft to ensure the best sweetness.
Ensure eggs and yogurt are at room temperature to achieve a perfect, stable emulsion.
Tent the cake with foil midway through baking to prevent the top from scorching while the center sets.
Slice your peach wedges to a consistent half-inch thickness for even cooking throughout the cake.
Cool the cake completely before unmolding to prevent the delicate structure from cracking.

Prep Time: 20 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American