To me, nothing says summer like fresh peaches. Plump and juicy they pair well with both sweet and savory dishes. This cake is an oldie but goodie – tender vanilla cake topped with fresh sliced peaches – finished with cinnamon sugar and freshly whipped cream! It works well with apples, pears, plums and nectarines too – so you can adapt this recipe as the seasons change. Not only is this great for dessert, but it works well for brunch or in place of a coffee cake!
Old-Fashioned Fresh Peach Cake
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 teaspoon vanilla
enough milk added to egg and vanilla to equal 1/2 cup
4 cups peeled and sliced peaches
1 cup white sugar (or 1/2 white sugar and 1/2 brown sugar)
2 teaspoons ground cinnamon
3 tablespoons butter, melted
Sift together in a large bowl flour, baking powder, 2 tablespoons sugar and salt. Cut butter into dry ingredients until mixture resembles coarse cornmeal. Beat egg and vanilla together in a measuring cup and add in enough milk to equal 1/2 cup. Add to dry ingredients. Dough will be stiff. Press into a greased 9 or 10 inch round cake pan (I used a spring-form). Top with peaches, arranging however you like. Combine 1 cup sugar, cinnamon and melted butter and sprinkle over the fruit. Bake at 425 degrees for 20 – 25 minutes – or until a knife inserted in the middle comes out clean. Serve warm with freshly whipped cream. Enjoy!
This recipe is adapted from the Joy of Cooking and cost $1.91 to make (not including the whipped cream) – not a bad price for a dessert or coffee cake! My grocery store sells coffee cakes for $3.99 and up and they don’t even include fresh fruit!
Do you have a favorite cake recipe using fresh fruit? I’d love to hear from you!