What Are the Best Peaches for Peach Cake?

Freestone peaches are the ideal choice for this recipe because the flesh separates easily from the pit, making them much easier to slice neatly. You want fruit that is fragrant and yields slightly to pressure, indicating it is ripe and full of natural sugars. Avoid peaches that are overly soft or bruised, as they will turn to mush during the baking process and lose their beautiful shape.

Can I Use Frozen Peaches?

Yes, frozen peaches can be used if fresh ones are out of season, provided you handle them with care. Thaw them only slightly and blot them very thoroughly with paper towels to remove any excess water that could make the batter thin. If you add them while they are still mostly frozen, you may need to increase the baking time by five to ten minutes to ensure the center is fully cooked.

Can I Use Other Fruits?

This recipe is quite versatile and works beautifully with other stone fruits like nectarines or plums. You could even use a combination of fruits, such as peaches and blackberries, for a colorful and flavorful variation. The key is to keep the total volume of fruit the same so that the balance between the batter and the filling remains consistent throughout the bake.

Can I Make This in a Different Pan?

A 10-inch cast iron skillet or a 9-inch square baking pan will work well if you do not have a springform pan on hand. Keep in mind that a cast iron skillet will hold heat longer and may result in a slightly crisper, darker crust on the bottom and sides. Adjust your baking time accordingly and check for doneness a few minutes early to ensure the crumb remains moist and tender.

How Should I Store the Leftovers?

The cake can be kept at room temperature for up to two days if it is covered tightly with plastic wrap or kept in a cake dome. For longer storage, you can place it in the refrigerator for up to five days, though you should let it come back to room temperature before serving. The fruit will keep the cake moist, but the sugar dusting may dissolve and need a fresh sprinkle before it reaches the table.

Do I Need to Peel the Peaches?

Peeling is a matter of personal preference, as the skins become very soft and almost imperceptible once they have been baked. If the fuzzy texture of peach skins bothers you, a quick blanch in boiling water followed by an ice bath will make the skins slip right off. My grandmother rarely peeled her fruit, believing that the skins added a rustic beauty and extra flavor to the finished dessert.

Why Did My Fruit Sink to the Bottom?

Fruit often sinks if the batter is too thin or if the slices are cut too thick and heavy. To prevent this, ensure your Greek yogurt is thick and that you measure your flour accurately to maintain the structure of the batter. You can also toss the fruit slices in a small amount of flour before adding them to the pan, which helps them grip the batter and stay in place.

Homemade Fresh Peach Cake Easy Southern Peach Cake Recipe

Description

This tender, fruit-forward cake features layers of fresh, macerated peaches nestled in a soft, vanilla-scented crumb. Perfect for seasonal gatherings, it brings a touch of nostalgic warmth to any afternoon tea or dessert table.

Ingredients

Fresh peaches
Greek yogurt
Almond extract
Lemon zest
Pure vanilla extract
Granulated sugar
Flour
Baking powder
Baking soda
Salt
Oil
Large eggs
Lemon juice

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Instructions

Prepare the oven. Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan thoroughly with butter or oil.
Whisk dry ingredients. Combine the flour, baking powder, baking soda, and a pinch of salt in a large bowl, whisking until aerated and uniform.
Mix wet ingredients. In a separate bowl, whisk together the oil, sugar, eggs, yogurt, vanilla extract, almond extract, lemon juice, and lemon zest until smooth and pale.
Combine the batter. Incorporate the wet ingredients into the dry, whisking gently, then spread half the batter into the prepared pan and top with half of the sugar-tossed peaches.
Layer remaining ingredients. Spread the final half of the batter over the first peach layer and arrange the remaining peach slices on top in a circular pattern.
Bake and cool. Bake for 50 to 55 minutes until golden, covering with foil if browning too quickly, then let rest for at least 30 minutes before releasing from the pan.

Notes

Bring all refrigerated ingredients to room temperature for at least an hour to ensure proper emulsification of the batter.
Measure flour by spooning it into your measuring cup and leveling it off with a knife rather than scooping directly from the bag.
Blot excess moisture from very juicy peaches with a paper towel to prevent the center of the cake from becoming soggy.
Use an oven thermometer to verify your actual temperature to ensure the edges do not burn before the center sets.

Prep Time: 20 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American