Go Back
Easy Late Summer Peach Cake Recipe

Easy Late Summer Peach Cake

A buttery vanilla snack cake topped with thin slices of ripe late-summer peaches and optional coarse sugar. It is simple enough for a weekday dessert and pretty enough for a casual gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups (190 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1/3 cup (80 ml) Whole milk or buttermilk
Topping
  • 3 to 4 peaches, about 1 to 1 1/4 pounds Ripe peaches, pitted and thinly sliced
  • 1 tablespoon Coarse sugar, optional
Serving
  • As needed Powdered sugar or softly whipped cream, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease an 8-inch round or square cake pan and line the bottom with parchment.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2 to 3 minutes, until light and creamy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the dry ingredients in two or three additions, alternating with the milk or buttermilk. Mix only until combined.
  6. Spread the thick batter in the prepared pan. Arrange the peach slices over the surface, overlapping them slightly, and sprinkle with coarse sugar if desired.
  7. Bake for 40 to 50 minutes, until the center is set and a toothpick inserted into the cake rather than directly into a peach comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for about 15 minutes, then transfer it to a rack. Serve warm or at room temperature, or let it cool completely for a firmer crumb and fuller peach flavor.

Notes

Choose ripe but still firm peaches, and blot especially juicy slices with paper towels before arranging them. Peeling is optional. Do not overmix after adding the flour, and keep most of the fruit on top rather than folding a large quantity into the batter. Store covered at room temperature for up to 2 days or refrigerate for longer storage; bring refrigerated cake closer to room temperature before serving.