Pro Tip: Peel the peaches for the best texture. If the peels do not come off easily, you can quickly blanch your peaches as we did for our Peach Crisp recipe
How to Make Easy Peach Cake
- Prep – Preheat your oven to 350°F and grease your 9″ springform pan. Peel and chop 3 1/2 of your peaches into 1/2-inch cube-sized pieces (you’ll slice your remaining half of peach later for the decorative topping).
- Dry ingredients – In a small bowl, whisk together flour, baking powder, and salt.
- Wet ingredients – In a large bowl, beat together butter and sugar for 4-5 minutes, until light and fluffy. Scrape the sides of the bowl as needed then eggs one at a time. Continue to mix for one minute on medium-high speed then mix in lemon zest and vanilla.
- Combine – Set your mixer to low and beat your flour mixture into your large bowl just until blended.
- Fold – Using a spatula, gently fold your chopped peaches into the mixture just until evenly dispersed. Transfer the batter to your prepared springform pan and smooth out the top. Bake for 60-65 minutes or until a toothpick comes out clean.
- Cool and decorate – After baking, let cool to room temperature. When you are ready to serve, dust confectioners’ sugar on top and add your remaining peaches to the center in a ring or flower pattern.
Pro Tip: If your peaches are not yet ripe, you can place them in a loosely closed paper bag at room temperature for a few days. The bag helps trap the ethylene gas that the peaches naturally produce which helps them ripen faster. Add a banana to the bag for added acceleration.
Common Questions
Do I need to peel my peaches?
