Ingredients
Scale
- 4 ripe peaches, peeled and sliced
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk or milk
- Optional: fresh mint leaves for garnish
Instructions
- Peel and slice the fresh peaches. Sprinkle some sugar over the slices and let sit for 10 minutes to develop juices.
- Preheat oven to 350°F (175°C). Grease your cake pan and set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Using a mixer, beat softened butter and eggs until light and fluffy. Add vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
- Gently fold in the sliced peaches, ensuring even distribution.
- Pour batter into prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before serving.
- Optional: Top with a peach glaze, whipped cream, and garnish with fresh mint leaves.
Notes
- For added flavor, sprinkle the peeled peaches with a little sugar and let sit for 10 minutes to enhance juiciness.
- Using canned or frozen peaches is a good alternative—drain and dry thoroughly before adding to the batter.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal Kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg