Peach Cake

Tender cake and fresh peaches make for a perfect summer dessert!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 423kcal

Author Kathi & Rachel

2 cups sugar
3/4 cup butter - at room temperature
2 large eggs
1 cup milk
2 teaspoons vanilla
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
4 cups fresh peaches - sliced or diced - peeled or unpeeled. About 8 peaches total. An extra one to slice for garnish on top if you like!
1/4 cup turbinado sugar - or regular white sugar

Preheat oven to 350 °F Spray a 9 x 13 baking dish with non stick spray.
Prepare peaches - peeled or unpeeled. Sliced or diced.
NOTES: if using frozen (thawed) or canned. Drain and blot with paper towel. If you like, leave one peach to slice and put on top of cake for garnish.
Using an electric mixer, combine sugar and butter. Beat until pale and fluffy. Add eggs, milk and vanilla. Mix until well combined.
Add flour, baking powder, salt and cinnamon. Mix on low until just combined and no dry flour is visable.
Fold in peaches. Spread into prepared pan.
Garnish is desired by slicing an additional peach and placing on top of the batter.
Sprinkle with turbinado sugar.
Bake for 50 minutes, checking after 40 minutes by inserting toothpick into center of cake. If it comes out clean your cake is done!
Serve with ice cream or whip cream!