Peach Cake
Soft and Fluffy Fresh Peach Cake
Servings Prep Time
12servings 20minutes
Cook Time
35minutes
Servings Prep Time
12servings 20minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Heat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Peel the peaches. If you don’t want to use a peeler, put whole peaches in boiling water for 30 seconds and then put into an ice bath for a few seconds. Take them out and the peel comes off easily. After they’re peeled, slice them.
  2. Put the peaches in a bowl and add 1/4 cup sugar. If your peaches are very sweet, add less sugar. Mix them up and leave aside. To the all purpose flour, add salt, baking soda and cinnamon. Give it a mix. In another bowl, whisk the eggs, add the oil and vanilla extract. Whisk again. Add 1 1/4 cups sugar and mix until combined.
  3. Pour the wet ingredients on top of the dry ingredients and stir until smooth. You’ll see how much juice is in the bottom of the bowl of peaches. This is extra liquid for the cake so you don’t have to add too much oil in the batter. Pour the batter over the peaches and stir gently to combine.
  4. Oil a 9×13 baking pan and flour it. You can use parchment paper instead. Pour in the batter and spread it evenly. Tap the pan on the counter a few times. Bake in the heated oven for 30 to 40 minutes. Mine was cooked in 35 minutes. Insert a toothpick in the middle and if it’s clean or has a few crumbs, the cake is finished cooking. Cool the cake before cutting. It doesn’t have to be completely cool, slightly warm is fine. There’s a nice sheen on top of the cake and it’s very soft and fluffy.
Recipe Notes