Adam Liaw’s summer peach cake

There is something quietly magical about baking with ripe peaches when the weather is warm and the kitchen windows are open. This cake feels like a slow summer afternoon turned into dessert. The batter comes together without fuss, the peaches soften and caramelize as they bake, and the whole house fills with a gentle sweetness that feels instantly comforting. Trust me, you are going to love this from the first warm slice.

A simple summer bake that feels special

This cake shines because it does not try too hard. It leans into fresh fruit, a tender crumb, and a balance of sweetness that lets the peaches do the talking. It is the kind of bake you can make on a whim, yet it looks impressive enough to place in the center of the table when friends drop by. And now let us dive a little deeper into where this style of cake comes from.

A little background and inspiration

Fruit cakes like this have long been a staple in home kitchens, especially in warm climates where stone fruit is abundant. The idea is simple, use what is ripe, fold it into a buttery batter, and bake until golden. This approach reflects a relaxed, seasonal style of cooking that values freshness over perfection, which is exactly why it feels so timeless.

Why this cake works every single time

This is the point where everything clicks together and you see why this bake is such a keeper.

Versatile: It works as a dessert, a brunch treat, or even a simple afternoon snack with tea.

Budget-Friendly: The ingredient list is short and relies on pantry basics and seasonal fruit.

Quick and Easy: The batter comes together in one bowl with no complicated steps.

Customizable: You can swap spices or fruit based on what you have on hand.

Crowd-Pleasing: Soft cake and juicy peaches are a combination few people resist.

Make-Ahead Friendly: It tastes just as good, if not better, the next day.

Great for Leftovers: Leftover slices are perfect lightly warmed or toasted.

Baker-level tips you will be glad you know

Before you start mixing, a few insider notes make all the difference. Use peaches that are ripe but still hold their shape. Cream the butter and sugar well to trap air, which helps keep the crumb light. And always let the cake cool slightly before slicing so it sets properly.

Essential tools for smooth baking

Every good bake starts with the right tools, and this one keeps it simple.

Mixing bowl: Large enough to comfortably combine the batter.

Hand mixer or whisk: For creaming butter and sugar until light.

Cake tin: A round tin lined with baking paper works best.

Spatula: Helpful for folding and smoothing the batter.

Ingredients you will need for this bake

Everything here works together to create a soft, fragrant cake with juicy fruit throughout.

1. Unsalted butter: 150 g, softened, adds richness and tenderness.
2. Caster sugar: 150 g, sweetens and helps create a light crumb.
3. Eggs: 2 large, at room temperature, bind the batter.
4. Vanilla extract: 1 teaspoon, adds warmth and aroma.
5. Plain flour: 200 g, provides structure.
6. Baking powder: 1 1,2 teaspoons, gives the cake its lift.
7. Salt: 1,4 teaspoon, balances sweetness.
8. Fresh peaches: 3 medium, sliced, bring juiciness and flavor.

Easy ingredient swaps if needed

Baking should feel flexible and forgiving.

Fresh peaches: Nectarines or apricots work beautifully.

Caster sugar: Fine white sugar can be used instead.

Vanilla extract: Vanilla bean paste or powder are good alternatives.

Spotlight on key ingredients

Fresh peaches: They soften as they bake, releasing juices that keep the cake moist and fragrant.

Unsalted butter: This controls the salt level and gives the crumb a smooth, rich texture.

Let us get baking together

Now comes the fun part, bringing everything together in a relaxed, steady rhythm.

1. Preheat Your Equipment: Heat the oven to 180°C and line a round cake tin with baking paper.
2. Combine Ingredients: Cream the butter and sugar until pale and fluffy, then beat in the eggs one at a time with the vanilla.
3. Prepare Your Cooking Vessel: Sift the flour, baking powder, and salt together.
4. Assemble the Dish: Fold the dry ingredients into the batter gently, then fold through most of the peach slices.
5. Cook to Perfection: Pour the batter into the tin, top with remaining peaches, and bake for 45 to 50 minutes until golden.
6. Finishing Touches: Cool in the tin for 10 minutes before transferring to a rack.
7. Serve and Enjoy: Slice and serve warm or at room temperature.

How texture and flavor come together

The crumb is soft and buttery, while the peaches create pockets of jammy sweetness. The top bakes into a lightly crisp layer that contrasts beautifully with the tender interior. Let me tell you, it is worth every bite.

Helpful tips to make it even better

A few small touches can elevate the final result.

• Use evenly sliced peaches so they bake at the same rate.
• Do not overmix once the flour is added to keep the cake light.
• Check doneness with a skewer inserted into the center.

What to avoid for best results

Even simple cakes have a few common pitfalls.

• Avoid very underripe peaches, which stay firm and bland.
• Do not open the oven too early, as the cake may sink.
• Skip overbaking, which dries out the crumb.

Nutrition facts at a glance

Servings: 8

Calories per serving: 320

Note: These values are approximate.

Preparation time breakdown

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Make-ahead and storage tips

This cake keeps well covered at room temperature for up to two days. For longer storage, refrigerate for up to four days. You can also freeze slices individually and reheat gently when needed.

How to serve it beautifully

Serve slices with a dollop of cream, a spoon of yogurt, or simply on its own. It pairs wonderfully with coffee or a light herbal tea.

Creative leftover transformations

Leftover slices can be toasted lightly and served with fruit. You can also cube the cake and layer it with yogurt for a quick dessert.

Extra tips for confidence in the kitchen

Let ingredients come to room temperature before starting. Read through the steps once before you begin so everything flows smoothly.

Make it a real showstopper

Arrange the peach slices neatly on top and brush with a little warmed jam after baking for a gentle shine.

Variations to try next time

• Add a pinch of cinnamon for warmth.
• Mix a little almond flour into the batter for nuttiness.
• Sprinkle flaked almonds on top before baking.
• Swap peaches for plums when in season.

FAQ’s

Q1: Can I use canned peaches?

Yes, just drain them very well to avoid excess moisture.

Q2: Does this cake need refrigeration?

Only if storing longer than two days.

Q3: Can I make it gluten free?

A good quality gluten free flour blend works well.

Q4: Can I reduce the sugar?

You can reduce it slightly, but the texture may change.

Q5: What tin size works best?

A standard 20 to 22 cm round tin is ideal.

Q6: Can I double the recipe?

Yes, use a larger tin and adjust baking time.

Q7: Should peaches be peeled?

Peeling is optional, the skin softens as it bakes.

Q8: Can I add citrus zest?

A little lemon zest adds brightness.

Q9: Why did my cake sink slightly?

This can happen if the oven door is opened too early.

Q10: Is this cake very sweet?

It is gently sweet, letting the fruit shine.

Conclusion

This cake captures the feeling of summer baking at its best, relaxed, fragrant, and deeply satisfying. If you have ripe peaches on hand, this is the perfect way to use them. This one is a total game changer, and once you bake it, you will find yourself coming back to it again and again

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