Vanilla Cake with Peaches Recipe
This Vanilla Cake with Peaches recipe features a moist, fluffy vanilla cake layered with fresh, juicy peaches. The simple batter highlights rich vanilla flavor, perfectly complementing the fruit. Ideal for summer, it’s easy to make and deliciously light. Serve plain or with whipped cream for a delightful dessert that's both refreshing and satisfying.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- 9-inch round cake pan
- Spatula
- Cooling rack
- Oven
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick unsalted butter softened
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup milk whole or 2%
- 1 cup fresh peaches peeled and chopped
- 2 tablespoons all-purpose flour for peaches
For the Peach Topping (optional):
- 2 fresh peaches thinly sliced
- 2 tablespoons honey or sugar to taste
- 1 tablespoon lemon juice
Instructions
Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal after baking.
Prep the Peaches
- Before diving into the batter, toss your chopped peaches in 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the cake while baking.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures that your dry ingredients are well combined before adding them to the wet ingredients.
Cream the Butter and Sugar
- In a large bowl, beat the softened butter and sugar together using a hand mixer or stand mixer. Mix on medium speed until light and fluffy (about 3 minutes). This step adds air to your cake, making it light and tender.
Add Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Make sure the eggs are fully incorporated into the butter-sugar mixture.
Combine the Wet and Dry Ingredients
- Alternately add the dry ingredients and milk into the wet mixture. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix to avoid a dense cake.
Fold in the Peaches
- Gently fold in the floured peaches into the batter. This step ensures the peaches are evenly distributed throughout the cake without deflating the batter.
Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly pulling away from the edges.
Cool the Cake
- Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Optional Peach Topping
- While the cake is cooling, prepare the peach topping by combining the thinly sliced peaches with honey or sugar and lemon juice. Let them sit for a few minutes to macerate, creating a sweet syrup.