Servings: 8 people
Calories: 230kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9x13 inch baking pan or round cake pans
- Wire rack for cooling
Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened
- 3 pieces eggs
- 1 cups milk
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract
- 2 to 3 cups fresh or canned peaches, sliced
- 1 cup heavy cream or cream cheese (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Gently fold in the sliced peaches.
- Pour the batter into a greased and floured cake pan.
- Bake for 30-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack.
- Once cooled, frost with heavy cream or cream cheese frosting.
Notes
This cake can be made with either fresh or canned peaches; just make sure to drain canned peaches well to avoid excess moisture. The flavor of the cake improves after a day, making it great for make-ahead desserts. Feel free to substitute Greek yogurt for some of the butter for a healthier option. Consider adding spices like cinnamon or nutmeg for a unique twist to the flavor profile. Store any leftovers covered in the refrigerator for up to 4-5 days for the best freshness.
Nutrition
Calories: 230kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 160mg | Potassium: 160mg | Fiber: 1g | Sugar: 18g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1.5mg
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