PEACH CAKE
Enjoy this luscious cake with tea or coffee, part of a festive brunch, or a sinful dessert
PEACH CAKE
Enjoy this luscious cake with tea or coffee, part of a festive brunch, or a sinful dessert
Ingredients
  • 1 pound peaches peeled, pitted and cubed, about 4 medium
  • ¾ cup butter at room temperature (12 tablespoons)
  • 1 cup sugar
  • 3 eggs at room temperature
  • 1 teaspoon orange extract
  • cups flour (125 grams)
  • teaspoons baking powder
  • confectioner’s sugar for dusting
Instructions
  1. Assemble ingredients and tools. Preheat the oven to 350 degrees. Grease a 9-inch cake pan or spring form pan.
  2. Peel and pit the peaches. Cut into ½ inch cubes. (You should have about 1 cup)
  3. In the large bowl of your electric mixer, cream the butter with the sugar on high speed until the sugar is incorporated and the batter is light and fluffy.
  4. Beat in the eggs, one at a time. Add the orange extract and beat until creamy.
  5. Sift the flour with the baking powder.
  6. With the mixer on low speed, gradually beat in the flour mixture, mixing until well blended.
  7. Gently fold in the peaches.
  8. Spoon the batter into the prepared pan and bake until a toothpick comes out clean, about 50 minutes to 1 hour.
  9. Allow the cake to cool in the pan for 10 minutes, and then run a thin spatula around the edges to loosen the cake and remove from pan. Cool to room temperature.
  10. To serve, dust liberally with confectioner’s sugar. If desired, garnish with fresh peach slices. Feeling sinful? Add a dollop of whipped cream or farm-fresh yogurt
  11. Enjoy!
Recipe Notes

Yield: 10 servings

Nutritional analysis per serving: 307 calories, 4 grams protein, 39 grams carbohydrates, 15 grams fat, 80 mg. sodium, 1 gram fiber

Share this Recipe

Comments are closed.

Maine Ingredients ~ Our Main Ingredients ™

© 2020 Cheryl Wixson's Kitchen, LLC. All Rights Reserved