Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan to prepare for the batter.
- Cream the butter and sugar together in a medium bowl until light and fluffy. This should take about 3-5 minutes.
- Beat in the egg until well incorporated with the mixture.
- Combine the dry ingredients: In a separate bowl, stir together the flour, baking soda, salt, cinnamon, and nutmeg.
- Mix the dry ingredients gradually into the creamed mixture until just blended. Be careful not to overmix as it can lead to a dense cake.
- Fold in the peaches by hand, ensuring they’re evenly distributed throughout the batter.
- Spread the batter into the prepared baking pan, smoothing the top for even baking.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan on a wire rack before slicing and serving.
Best ways to enjoy it
This peach cake is incredibly versatile when it comes to serving. Enjoy it warm out of the oven with a scoop of vanilla ice cream for a classic pairing. For a lighter option, serve it with whipped cream and a sprinkle of sliced almonds on top. A dusting of powdered sugar can also make it look delightful for a brunch setting. You might even consider pairing it with a refreshing iced tea or lemonade for those hot summer days.
Storage and reheating tips
To keep your peach cake fresh, store it in an airtight container at room temperature for up to three days. If you find yourself with leftovers (which is rare!), it can be refrigerated for up to a week. To enjoy it later, simply warm individual slices in the microwave, or pop them in the oven for a few minutes to regain that fresh-baked aroma. If you want to make it ahead, this cake freezes beautifully. Wrap slices tightly in plastic wrap and place them in a freezer bag for up to three months.
Helpful cooking tips
- Peach selection: Choose ripe and fragrant peaches for the best flavor. They should yield slightly to pressure when gently squeezed.
- Mixing technique: Take care not to overmix once the dry ingredients have been added. Overmixing can lead to a tough cake.
- Cooling time: Allow the cake to cool completely in the pan before attempting to cut it. This allows the structure to set properly and makes for cleaner slices.
Creative twists
While the classic version is simply delightful, feel free to get creative with variations! Add a handful of chopped nuts for crunch or swirl in some cream cheese for a rich twist. You can also substitute the peaches for other fruits, like blueberries or plums, to create unique flavor profiles. Additionally, consider drizzling a simple glaze over the cooled cake for an extra touch of sweetness.
FAQ
How long does it take to prepare this cake?
The preparation for this peach cake will take about 15-20 minutes. With baking time included, you can have it ready in less than an hour!
Can I use canned peaches instead of fresh?
Absolutely! Just be sure to drain them thoroughly, and you might want to reduce the sugar slightly since canned peaches can be syrupy.
How should I store peach cake leftovers?
Keep the leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for about a week. For longer storage, wrap and freeze for up to three months.
Is it possible to make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure to check the blend is suitable for cakes to ensure the best texture.
This peach cake is not just a recipe; it’s a summertime tradition that brings joy and sweetness to your table. Enjoy baking and savor every slice!
