Fresh Peach Cake

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: slices

Calories: 245kcal

Author: Lord Byron's Kitchen

Fresh Peach Cake comes together very quickly, and is a perfectly rustic dessert with very little effort. The addition of the vanilla paste elevates the flavour and pairs so well with the peaches. No decorating needed here! Just add a big scoop of vanilla ice cream and you're all set!

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Ingredients

8 large peaches, pit removed, sliced into 10 wedges
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup salted butter, melted and cooled
2 large eggs
1/2 cup milk
1 tablespoon vanilla bean paste, or extract

Instructions

Prepare a 10″ spring form pan by lining the bottom with parchment paper and greasing the sides with non-stick cooking spray. Set aside. Preheat oven to 325 degrees.
Using a hand held mixer on the lowest speed possible, gently and lightly blend together the flour, sugar, melted butter, and baking powder until smooth – about 3 minutes.
In a separate bowl, whisk the eggs with the milk and the vanilla bean paste (or extract) and add it to the flour mixture.
Again, with the hand held mixer on the lowest speed, mix together until just formed – about a minute. Clumps are to be expected!
Pour the batter into your prepared spring form pan and smooth out the top with a rubber spatula.
Lay the peach slices in a slightly overlapping pattern, starting with the outer edge of the cake batter.
Tap the pan onto your counter top or a cutting board a few times to help the batter settle into the pan and to eliminate bubbles.
Bake for 1 hour or until a toothpick comes out clean. Remove the cake from the oven when done and allow the cake a full 20 minutes to cool before removing the spring form pan.

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