Ingredients
Scale
- 4 ripe peaches, peeled and sliced
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk or milk
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- Optional: fresh mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust with flour.
- Wash, peel, and slice the peaches evenly. Optionally, sprinkle lemon juice on the slices to enhance brightness and prevent browning.
- Cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until smooth.
- Pour half of the batter into the prepared cake pan. Arrange half of the peach slices evenly on top. Repeat with remaining batter and peaches, pressing peaches gently into the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 15 minutes before transferring to a wire rack. Serve warm or chilled.
Notes
- Use fresh, ripe peaches for the best flavor and juiciness.
- Optional: add cinnamon or nutmeg to enhance the flavor profile.
- Serve with whipped cream or a drizzle of honey for extra indulgence.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal Kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
