Easy Fresh Peach Cake
Ebjo utilizes the delicious flavors of summer with this Fresh Peach Cake recipe. Bursting with juicy peaches, warm spices, and a buttery streusel topping, this moist and tender cake is a treat for your taste buds. The combination of aromatic cinnamon, nutmeg, and cardamom complements the peaches' natural sweetness, while the streusel adds a satisfying crunch. Whether enjoyed as a breakfast treat or a sweet dessert, this peach cake will impress.
Ingredients
For the Fresh Peach Cake:
- 200 g (1-½ cups) all-purpose flour, spooned into measuring cup and leveled-off
- 1 tablespoon non-aluminum baking powder
- 1 teaspoon cinnamon powder
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cardamon
- ¼ teaspoon kosher salt
- 8 tablespoons (½ cup) avocado oil or unsalted butter, softened
- ¾ cup) granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg , room temperature
- 1 tablespoon Peach Schnapps
- 2 teaspoons pure vanilla extract
- ½ cup buttermilk , whole milk, or sour milk
- 1-½ pounds (about 3) Peaches, pitted and sliced about ⅓ inches thick
For the Streusel Topping
- 1-⅓ cup all-purpose flour
- 1 stick unsalted butter , melted
- ⅓ cup packed light brown sugar
- ¾ cup toasted pecans , coarsely chopped
- ½ teaspoon ground cinnamon
- ¼ cup granulated sugar
- ⅛ teaspoon nutmeg , freshly grated
- 1 teaspoon cinnamon , ground
Instructions
- Preheat the oven to 350 °F and set an oven rack in the middle position. Line with parchment paper or butter and flour a (1) 9-inch nonstick springform pan and set aside.
For the Streusel:
- In a medium bowl, mix the flour with cinnamon, freshly grated nutmeg, pecans, and sugars. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
For the Fresh Peach Cake:
- In a large bowl, whisk together the flour, baking powder, cinnamon, cardamon, and nutmeg.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the avocado oil, butter, salt, and the sugars until combined, about 3 minutes.
- Add the egg, peach schnapps, and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the buttermilk, and beat on low speed until just combined, don't over mix! (The batter will be thick).
- Transfer the batter to the prepared pan and smooth the top with a spatula. Arrange the peaches on the top, skin side up in a circular pattern so that they mostly cover the batter, and sprinkle the streusel topping.
- Bake the plum cake for 50 to 60 minutes, until golden on top and a tester come out clean. Let cool in the pan on a wire rack. Cut into wedges and serve!
Notes
How to Store & Re-Heat
To store: Allow it to cool completely to room temperature. Once cooled, wrap the cake tightly in plastic wrap or place it in an airtight container. Store the cake at room temperature for up to 2 days. If you need to store it longer, you can refrigerate it for up to 5 days.
To reheat: You have a few options. If you prefer to enjoy it warm, you can reheat individual slices in the microwave for about 15-20 seconds on high power. This will gently warm the cake without drying it out.
Make-Ahead
The Fresh Peach Cake can be made ahead to save time and ensure its freshness when you're ready to serve. After baking and allowing the cake to cool completely, you can tightly wrap it in plastic wrap or place it in an airtight container. Store the cake in the refrigerator for up to 2 days. When you're ready to serve, remove the cake from the fridge and let it come to room temperature for about 30 minutes before serving.
This will allow the flavors to develop and the cake to retain moisture. Whether you're planning a special occasion or want to enjoy a homemade treat, the make-ahead option gives you convenience without compromising taste and quality.
How to Freeze
To freeze the Fresh Peach Cake, it's best to do so before adding the streusel topping. First, allow the cake to cool completely, then wrap it tightly with plastic wrap, ensuring it is well sealed to prevent freezer burn. Next, place the wrapped cake in a freezer-safe container or resealable freezer bag.
The cake can be frozen for up to 3 months. When you're ready to enjoy it, thaw the cake in the refrigerator overnight. Once thawed, add the streusel topping and let the cake come to room temperature before serving. Freezing the Fresh Peach Cake is a convenient option for preserving its flavors and texture, allowing you to savor this delightful treat at your convenience.
Notes:
- The fresh peach cake can be stored at room temperature, loosely covered, for up to 2 days.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- How to Toast Pecans
- The Fresh Peach cake can be stored in an airtight container in the freezer for three months. Then, the night before you plan to eat it, let it thaw on the counter. Then, reheat it in the oven or microwave for a few minutes before serving until warm.
- Remove fresh peach cake from the oven and cool them in the pan on a wire rack for 15 minutes. Then, using a knife, go around the outside of the cake and transfer to a cooling rack.
Nutrition Facts
Easy Fresh Peach Cake
Amount per Serving
Calories
509
% Daily Value*
Fat
34
g
52
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
17
g
Cholesterol
52
mg
17
%
Sodium
224
mg
10
%
Potassium
157
mg
4
%
Carbohydrates
48
g
16
%
Fiber
2
g
8
%
Sugar
22
g
24
%
Protein
6
g
12
%
Vitamin A
507
IU
10
%
Vitamin C
1
mg
1
%
Calcium
163
mg
16
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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