Description
A soft, inviting cake with sun-ripe peaches and a hint of cinnamon, perfect for seasonal gatherings.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup plain yogurt or milk
- 1 tsp vanilla extract
- 2 cups diced peaches or mixed stone fruit (fresh or thawed frozen)
- Zest of 1 lemon
- 2 tbsp brown sugar (for topping, optional)
- 1/2 cup sour cream or crème fraîche (optional swirl before baking)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan and line the bottom with parchment for easy removal.
- Whisk together flour, baking powder, salt, and cinnamon until even.
- Beat the softened butter with granulated sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating after each addition.
- Mix in vanilla, lemon zest, and yogurt (or milk). If using sour cream, fold it in now for extra moisture.
- Fold the dry mix into the wet ingredients until just combined — don’t overmix. Fold in most of the diced peaches, leaving some to scatter on top.
- Pour batter into the prepared pan, smooth the top, scatter the remaining fruit, and sprinkle brown sugar for a caramelized touch. Bake for 35–45 minutes or until a toothpick inserted near the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
For best results, use room-temperature ingredients and avoid overmixing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American