Description
A soft and buttery summer cake baked with fresh peaches, simple to make and perfect for warm days, afternoon tea, or an easy dessert.
Ingredients
Scale
- 150 g unsalted butter, softened
- 150 g caster sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 200 g plain flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 3 medium fresh peaches, sliced
Instructions
- Preheat the oven to 180°C and line a round cake tin with baking paper.
- Cream the butter and caster sugar together until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Sift together the plain flour, baking powder, and salt.
- Gently fold the dry ingredients into the batter until just combined.
- Fold most of the sliced peaches into the batter.
- Pour the batter into the prepared tin and arrange the remaining peaches on top.
- Bake for 45 to 50 minutes until golden and a skewer inserted into the center comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use ripe but firm peaches for the best texture.
- Avoid overmixing once the flour is added to keep the cake tender.
- The cake tastes great served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: summer peach cake, peach dessert, easy peach cake, fruit cake