Delectable Peach Cake Recipes: From Classic to Creative
Peach cake is a delightful dessert, perfect for showcasing the sweet and juicy flavors of summer’s favorite fruit. Whether you prefer a simple, rustic bake or an elegant, layered creation, there’s a peach cake recipe to suit every taste and skill level. This comprehensive guide will walk you through several variations, complete with detailed instructions and helpful tips to ensure baking success.
Why Peach Cake?
Peaches, with their delicate sweetness and slightly tangy notes, lend themselves beautifully to baking. Their soft texture melts into cakes, creating a moist and flavorful crumb. Peach cake is a versatile dessert that can be enjoyed warm or cold, making it perfect for any occasion, from casual picnics to elegant dinner parties. It’s also a wonderful way to use up fresh peaches during their peak season or enjoy canned or frozen peaches year-round.
Recipe 1: Classic Peach Cobbler Cake
This recipe combines the comforting flavors of a cobbler with the ease of a cake. It’s a rustic and satisfying dessert that’s perfect for a casual gathering.
**Ingredients:**
* 6 medium ripe peaches, peeled and sliced
* 1 cup all-purpose flour
* 1 cup granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup milk
* 1/2 cup (1 stick) unsalted butter, melted
* 1 teaspoon vanilla extract
* Ground cinnamon for sprinkling (optional)
**Instructions:**
1. **Preheat and Prepare:** Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. **Prepare the Peaches:** In a large bowl, gently toss the sliced peaches with 1/4 cup of the sugar. This will help to draw out some of the juices and enhance their flavor. Set aside.
3. **Mix the Dry Ingredients:** In a separate bowl, whisk together the flour, the remaining 3/4 cup sugar, baking powder, and salt.
4. **Combine Wet and Dry Ingredients:** Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until just combined. Do not overmix. A few lumps are okay.
5. **Assemble the Cake:** Pour the batter into the prepared baking dish. Arrange the sliced peaches evenly over the batter. They will sink slightly during baking.
6. **Bake:** Sprinkle the top with ground cinnamon, if desired. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
7. **Cool and Serve:** Let the cake cool slightly before serving. It’s delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
**Tips for Success:**
* **Peach Ripeness:** Use ripe but firm peaches for the best results. Overripe peaches will become too mushy during baking.
* **Don’t Overmix:** Overmixing the batter can result in a tough cake. Mix just until the ingredients are combined.
* **Baking Time:** Baking times may vary depending on your oven. Check for doneness by inserting a wooden skewer into the center of the cake.
* **Variations:** Add a handful of chopped nuts (such as pecans or walnuts) to the batter for extra texture and flavor. You can also substitute the milk with buttermilk for a tangier flavor.
Recipe 2: Peach Upside-Down Cake
This classic cake is a showstopper, with caramelized peaches adorning the top (which becomes the bottom after inverting).
**Ingredients:**
* 6 medium ripe peaches, peeled, pitted, and sliced into wedges
* 1/2 cup (1 stick) unsalted butter
* 1 cup packed light brown sugar
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup granulated sugar
* 1/4 cup (1/2 stick) unsalted butter, softened
* 1 large egg
* 1/2 teaspoon vanilla extract
* 1/2 cup milk
**Instructions:**
1. **Preheat and Prepare:** Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This will help with easy removal.
2. **Caramelize the Peaches:** In a small saucepan, melt the 1/2 cup (1 stick) of butter over medium heat. Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth. Pour the caramel mixture into the prepared cake pan, spreading it evenly over the bottom.
3. **Arrange the Peaches:** Arrange the peach wedges in a decorative pattern over the caramel in the cake pan. Ensure they are close together, as they will shrink slightly during baking.
4. **Make the Cake Batter:** In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
5. **Cream Butter and Sugar:** In a separate bowl, cream together the 1/4 cup (1/2 stick) of softened butter and granulated sugar until light and fluffy.
6. **Add Egg and Vanilla:** Beat in the egg and vanilla extract until well combined.
7. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
8. **Pour Batter Over Peaches:** Carefully pour the cake batter over the arranged peaches in the cake pan, spreading it evenly.
9. **Bake:** Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
10. **Invert and Cool:** Let the cake cool in the pan for 10-15 minutes. Then, invert the cake onto a serving plate. Carefully remove the parchment paper. Let the cake cool completely before serving.
**Tips for Success:**
* **Peach Preparation:** Ensure the peach wedges are relatively uniform in size for even cooking and a visually appealing presentation.
* **Caramel Consistency:** Do not overcook the caramel, as it can become hard and difficult to spread. Cook until the sugar is dissolved and the mixture is smooth.
* **Inverting:** Invert the cake while it’s still slightly warm to prevent the caramel from sticking to the pan.
* **Variations:** Add a sprinkle of chopped pecans or walnuts to the caramel before arranging the peaches for added texture and flavor. You can also use other fruits, such as apples or pineapples, in place of the peaches.
Recipe 3: Peach Cream Cheese Coffee Cake
This recipe combines the tangy richness of cream cheese with the sweet and juicy flavors of peaches, resulting in a moist and flavorful coffee cake that’s perfect for breakfast or brunch.
**Ingredients:**
* **For the Cake:**
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1/2 cup sour cream
* 1/2 cup milk
* **For the Cream Cheese Filling:**
* 8 ounces cream cheese, softened
* 1/4 cup granulated sugar
* 1 large egg yolk
* 1/2 teaspoon vanilla extract
* **For the Peach Topping:**
* 3 medium ripe peaches, peeled and diced
* 2 tablespoons granulated sugar
* 1 tablespoon lemon juice
**Instructions:**
1. **Preheat and Prepare:** Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
2. **Prepare the Peach Topping:** In a medium bowl, combine the diced peaches, sugar, and lemon juice. Toss gently to coat. Set aside.
3. **Make the Cream Cheese Filling:** In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in the egg yolk and vanilla extract until well combined. Set aside.
4. **Mix the Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and sugar until light and fluffy.
6. **Add Egg and Vanilla:** Beat in the egg and vanilla extract until well combined.
7. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
8. **Assemble the Coffee Cake:** Spread half of the cake batter into the prepared baking pan. Drop spoonfuls of the cream cheese filling over the batter. Top with the remaining cake batter, spreading it evenly. Arrange the peach topping over the batter.
9. **Bake:** Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
10. **Cool and Serve:** Let the coffee cake cool in the pan before serving. It’s delicious served warm or at room temperature.
**Tips for Success:**
* **Cream Cheese Temperature:** Ensure the cream cheese is softened for a smooth and creamy filling.
* **Don’t Overbake:** Overbaking can result in a dry coffee cake. Check for doneness by inserting a wooden skewer into the center.
* **Variations:** Add a streusel topping (made with flour, butter, sugar, and cinnamon) for extra texture and flavor. You can also use other fruits, such as blueberries or raspberries, in place of the peaches.
Recipe 4: Gluten-Free Peach and Almond Cake
For those with gluten sensitivities, this cake offers a delicious and satisfying alternative, showcasing the natural sweetness of peaches and the nutty flavor of almonds.
**Ingredients:**
* 2 cups almond flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup granulated sugar
* 2 large eggs
* 1 teaspoon almond extract
* 1/2 cup plain Greek yogurt
* 3 medium ripe peaches, peeled and sliced
* 2 tablespoons sliced almonds
* Powdered sugar for dusting (optional)
**Instructions:**
1. **Preheat and Prepare:** Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or use a springform pan).
2. **Mix the Dry Ingredients:** In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt.
3. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. **Add Eggs and Almond Extract:** Beat in the eggs one at a time, then stir in the almond extract.
5. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. **Pour Batter into Pan:** Pour the batter into the prepared cake pan.
7. **Arrange Peaches and Almonds:** Arrange the sliced peaches in a circular pattern on top of the batter. Sprinkle with sliced almonds.
8. **Bake:** Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
9. **Cool and Serve:** Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
**Tips for Success:**
* **Almond Flour:** Use a finely ground almond flour for the best texture.
* **Greek Yogurt:** Full-fat Greek yogurt adds moisture and richness to the cake. You can substitute with sour cream if desired.
* **Baking Time:** Gluten-free cakes can sometimes bake more quickly, so check for doneness a few minutes early.
* **Variations:** Add a tablespoon of poppy seeds to the batter for extra texture. Consider using nectarines instead of peaches for a similar flavor profile.
Recipe 5: Peach Galette (Rustic Peach Tart)
A galette, or rustic tart, offers a more free-form approach to peach baking. It’s simple, elegant, and perfect for showcasing the natural beauty of the fruit.
**Ingredients:**
* **For the Crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
* 1/4 cup ice water
* **For the Filling:**
* 4 medium ripe peaches, peeled and sliced
* 1/4 cup granulated sugar
* 2 tablespoons all-purpose flour
* 1 tablespoon lemon juice
* 1/4 teaspoon ground cinnamon
* 1 tablespoon butter, cut into small pieces
* **For the Egg Wash:**
* 1 large egg, beaten
* 1 tablespoon milk
* Turbinado sugar for sprinkling (optional)
**Instructions:**
1. **Prepare the Crust:**
* In a large bowl, whisk together the flour and salt.
* Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
* Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
* Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
2. **Prepare the Filling:**
* In a medium bowl, gently toss the sliced peaches with the sugar, flour, lemon juice, and cinnamon.
3. **Assemble the Galette:**
* Preheat oven to 375°F (190°C).
* On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
* Transfer the dough to a baking sheet lined with parchment paper.
* Arrange the peach filling in the center of the dough, leaving a 2-inch border.
* Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
* Dot the filling with small pieces of butter.
* In a small bowl, whisk together the egg and milk to make an egg wash. Brush the egg wash over the crust.
* Sprinkle the crust with turbinado sugar, if desired.
4. **Bake:**
* Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
5. **Cool and Serve:**
* Let the galette cool slightly before serving. It’s delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
**Tips for Success:**
* **Cold Ingredients:** Using cold butter and ice water is crucial for creating a flaky crust.
* **Don’t Overwork the Dough:** Overworking the dough will result in a tough crust.
* **Chilling the Dough:** Chilling the dough allows the gluten to relax, resulting in a more tender crust.
* **Variations:** Add a layer of almond paste underneath the peaches for added flavor. You can also use other fruits, such as berries or apples, in place of the peaches.
General Tips for Baking with Peaches
* **Peach Selection:** Choose ripe but firm peaches for the best results. Ripe peaches have a fragrant aroma and yield slightly to gentle pressure. Avoid peaches that are bruised or overly soft.
* **Peeling Peaches:** To easily peel peaches, blanch them in boiling water for 30-60 seconds, then transfer them to an ice bath. The skins should easily slip off.
* **Preventing Browning:** Peaches can brown quickly once they are cut. To prevent browning, toss them with a little lemon juice or orange juice.
* **Adjusting Sweetness:** The sweetness of peaches can vary depending on the variety and ripeness. Adjust the amount of sugar in the recipe accordingly.
* **Serving Suggestions:** Peach cake is delicious served warm or cold. It pairs well with vanilla ice cream, whipped cream, crème fraîche, or a dusting of powdered sugar.
* **Storage:** Store leftover peach cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Conclusion
Peach cake is a versatile and delightful dessert that’s perfect for any occasion. With these recipes and tips, you’ll be able to create delicious and impressive peach cakes that will impress your family and friends. So, grab some fresh peaches and get baking! Whether you’re a seasoned baker or a novice in the kitchen, there’s a peach cake recipe here that you can master. Enjoy the taste of summer with every bite!