Fresh Peach Cake

A simple wholesome cake studded with fresh peaches and a crumbly topping.

This Fresh Peach Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with a cup of tea or a dollop of cream, it will be hard to eat just one slice.

I love summer for all its bounty – the beautiful cherries, luscious mangoes, juicy melons just to name a few. But, I especially love peaches.

This recipe is a mashup of my Strawberry Cake and Peach Crumble Pie.

It is composed of a simple batter with peaches mixed in and some arranged on top along with a sprinkling of crumble that melts into the cake when baked and creates pockets of gooey deliciousness.

Nothing fancy, but oh so tasty!

This Fresh Peach Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with a cup of tea or a dollop of cream, it will be hard to eat just one slice.

This Fresh Peach Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with a cup of tea or a dollop of cream, it will be hard to eat just one slice.

Fresh Peach Cake

 Servings: 8-10
Ingredients:
Topping
·         1/4 cup (31g) all-purpose flour
·         1/4 cup (50g) packed brown sugar
·         1/4 tsp ground cinnamon
·         2 Tbsp (30g) butter, melted
·         2 large peaches, sliced thinly
·         optional: icing sugar for dusting
Cake
·         6 Tbsp (85 grams) butter, at room temperature
·         1 1/2 cups (188 grams) all-purpose flour
·         1 1/2 tsp baking powder
·         1/4 tsp salt
·         1 cup (200 grams) granulated sugar
·         1 large egg, at room temperature
·         1/2 cup (118 ml) milk, at room temperature
·         1 tsp (5 ml) vanilla extract
·         1 large peach, peeled and chopped into small chunks
Directions:
  1. Preheat oven to 180˚C. Grease a round Pyrex dish or a 9 inch cake pan
  2. Make the topping: With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form. Set aside.
  3. Make the cake: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat butter and sugar until pale and fluffy with an electric mixer, about 3-5 minutes.
  5. Mix in egg, milk and vanilla until just combined.
  6. Add dry mixture gradually, mixing until just smooth. Stir in the chopped peaches.
  7. Transfer batter into prepared pan and smooth with spatula.
  8. Arrange sliced peaches on top of batter, in a single layer. Sprinkle the crumb topping on top.
  9. Bake cake until golden brown about 45 to 50 minutes. Let cool in pan before slicing. Dust with icing sugar and serve.

Old-fashioned Banana Cake

Quick and easy: the perfect tea-time snack!

Easy banana cake recipe makes for the absolute best banana cake you’ll ever try. It’s moist and fluffy, packed with banana flavor with an added punch from the cinnamon.

Typically, having a bunch of overripe bananas lying around means only one thing in our house… Banana bread! But I decided to switch things up this time around and make a Banana Cake instead.

This easy banana cake recipe makes for the absolute best banana cake you’ll ever try. It’s moist and fluffy, packed with banana flavor with an added punch from the cinnamon. Perfect for teatime or snacking!

asy banana cake recipe makes for the absolute best banana cake you’ll ever try. It’s moist and fluffy, packed with banana flavor with an added punch from the cinnamon.

Tips for Making this Banana Cake

  • Use dark, spotty bananas for a pronounced banana flavor, and to ensure your cake is deliciously moist.
  • Make sure you’re using room temperature ingredients. This ensures everything mixes together evenly without over mixing.
  • Don’t over mix the batter, otherwise it can get tough. This will help create a tall, light cake.
  • I used an 8 inch square cake pan but a round pan would work too.
  • This cake is perfect on its own or frosted with a layer of Nutella. You can even drizzle the cooled cake with Caramel Sauce.
  • The baked cake can be stored in an airtight container at room temperature or in the fridge. If the cake is frosted then it definitely should be refrigerated.
  • You can add a cup of toasted walnuts to the batter for an added texture.

asy banana cake recipe makes for the absolute best banana cake you’ll ever try. It’s moist and fluffy, packed with banana flavor with an added punch from the cinnamon.

If you have got a bunch of overripe bananas lying around – then I highly recommend you skip the banana bread and make this simple moist banana cake. It is tender, comfy, and has a delicious hint of cinnamon.

For more banana recipes – try these other favorites:

 

Old-fashioned Banana Cake

Serves 10-12
Ingredients:
·         ½ cup (120g) butter, softened
·         ¾ cup (150g) granulated sugar
·         2 eggs, at room temperature
·         1 cup mashed banana (3 large bananas)
·         1/2 tsp vanilla essence
·         1 tsp baking soda
·         2 Tbsp hot milk (heat in microwave for 20 secs)
·         1¾ cup (220g) all-purpose flour (leveled)
·         1 tsp cinnamon powder
·         1 tsp baking powder
·         Nutella for topping *optional
Directions:
  1. Preheat oven to 180°C. Grease an 8 inch cake pan and line the base with wax paper.
  2. Beat butter and sugar until light and fluffy, about 3-5 minutes.
  3. Beat in eggs one at a time. Stir in bananas until combined.
  4. Mix baking soda and hot milk together before stirring into the banana mixture.
  5. Sift in flour, cinnamon and baking powder; fold into the mixture until combined.
  6. Spoon mixture into prepared pan and smooth the top.
  7. Bake for 40-45 minutes until cooked (insert a toothpick, if it comes out clean it is cooked).
  8. Let the cake stand for 5-10 mins before inverting onto a wire rack to cool. Frost with Nutella if desired.