You don’t need to be a pastry chef to make this moist peach cake recipe at home. Indulge in sweet fresh peach slices on a soft cake for your tea time with friends. It’s not just easy to make, but also perfectly scrumptious. It gets its natural sweetness from the fresh fruit, so if you’re not into so much sugar then this is the right cake recipe for you. Pair a slice of this dessert with a naked mango juice and you’re in for a tropical flavor ride!
Tips for Making Open Face Peach Cake
Here are some tips on how to make peach cake from scratch. Plus some yummy and mouth watering topping suggestions that you can try:
- Store the unripe peaches in the refrigerator to reach their maximum flavor before using them. To prevent spoilage or too much ripening, store them at a cool temperature for up to a couple of days before preparing them as the main ingredient of your cake. If they’re already ripe after buying it fresh from the market or farm, then it’s ready to be sliced and used in making this easy dessert recipe.
- Use a cake tester to check its doneness. But be careful, do not poke too many holes into your cake as it can cause cracks or simply let the air escape which might affect its rising. You can use a toothpick to check. If it comes out clean it means that it is done and you can already take it out of the oven.
- Adding fruits that match the sweetness of peaches to make your dessert more flavorful. Mangoes, for one, are a good example. They have a naturally sweet and slightly sour taste. Incorporating them will create a wonderful tone of yellow-orangey decorations atop. Berries, grapes, nectarines, cherries, and other stone fruits like apricot are ideal as well.
How To Make Open Face Peach Cake
Come and have slices of heavenly goodness by making this best peach cake recipe ever. Made with fresh peach slices and roasted pecans, and topped with whipped cream or ice cream.
Ingredients
- 1 lb peaches, fresh and ripe, peeled, pitted, sliced, and divided (3 to 5 peaches)
- ¼ lb unsalted butter, at room temperature
- 2 cups all-purpose flour
- 1½ cups granulated sugar, divided
- ½ cup pecans, roasted and coarsely chopped
- 1 cup sour cream, or yogurt
- 2 eggs, at room temperature
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp vanilla extract, peach extract, or peach schnapps
- ½ tsp salt
- cooking spray
Instructions
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Preheat your oven to 350 degrees F. Grease a 9-inch springform baking tin with cooking spray. Set aside.
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In a mixing bowl, sift together the flour, baking powder, baking soda, and salt then set aside.
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In a small bowl, stir to combine ½ cup of sugar and cinnamon then set aside.
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In a mixing bowl attached to a hand beater, cream together butter and your remaining sugar for roughly 5 to 7 minutes until it becomes pale and light.
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Add sour cream or yogurt, eggs, and extract or peach schnapps then continue creaming.
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Fold your sifted flour mixture into your wet batter until evenly incorporated. Then pour half of your cake batter into your greased baking tin.
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Place half of your peaches on top of your cake batter, then sprinkle with ⅔ of the cinnamon and sugar mixture.
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Pour the remaining cake batter to cover the peaches, then place your remaining peaches on top.
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Lastly, sprinkle your pecans on top, followed by the remaining cinnamon sugar.
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Bake for roughly 45 minutes or until your cake tester comes out clean.
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Once baked, transfer your cake onto your cooling racks and allow it to cool completely at room temperature.
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Once it has cooled down, remove the springform brace. Portion accordingly, serve with whipped cream or any ice cream scoop of your choice, and enjoy!
Nutrition
- Sugar: 43g
- :
- Calcium: 86mg
- Calories: 499kcal
- Carbohydrates: 69g
- Cholesterol: 86mg
- Fat: 23g
- Fiber: 2g
- Iron: 2mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 2g
- Potassium: 228mg
- Protein: 6g
- Saturated Fat: 11g
- Sodium: 376mg
- Trans Fat: 1g
- Vitamin A: 782IU
- Vitamin C: 4mg
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Commonly Asked Questions
How can you tell if peaches are ripe?
Sunspots are signs that a peach is sweet, so make sure to look for them. It should have a whole red-yellowish vibrant color all the way through and not a green color. Lastly, it shouldn’t have a mushy surface but a soft one.
Can peach cake be left unrefrigerated?
Considering that our recipe is a fresh peach cake, the fruits might spoil if unrefrigerated. We recommend placing it inside a cake keeper to keep it fresh even when refrigerated.
Conclusion
Making this peach cake will make you love baking a little bit more. You’ll be surprised by how easy it is to make this soft and moist cake at home. If you haven’t discovered your love for fresh peach desserts, then this recipe might be the one to change your mind.Have your own special recipe to share? Submit Your Recipe Today!
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