Summer Peach Cake

This summer peach cake celebrates the amazing peaches and their flavor. It’s delicious served warm, especially with a scoop of ice cream. The peaches on top also give it an effortlessly stunning look, perfect for a summer party or barbeque.

Notes:

• This recipe calls for 2 cups of all purpose flour but feel free to substitute 3/4 cup all purpose flour for almond flour.
• I like to put pecans in my peach cake for more texture and flavor but if you don’t like them or have an allergy, feel free to skip them.
• I estimate that this recipe uses 4 medium peaches but it really depends on the size of your peaches. For exact measurements, you will need 1 1/2 cups of chopped peaches for the batter and enough slices to cover the top of the cake.
• This cake uses 3 large eggs and 2 additional egg yolks which gives it a really rich and moist texture and flavor. 
• When testing to see if the cake is done baking, I recommend using a long skewer or knife instead of a toothpick so that it can reach the bottom of the cake.

You might also like:

• Healthier blueberry cobbler
• Banana pineapple muffins
• Bakery style zucchini muffins

Summer Peach Cake

Prep time: 20 minutes Cook time: 55 minutes Servings: 1 9 inch cake

Ingredients

• 2 cups all purpose flour
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 3 large eggs
• 2 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1/2 cup greek yogurt
• 1/2 cup pecans, optional
• 1 1/2 cups chopped peaches + enough slices to cover the top of the cake, roughly 4 medium peaches

Preparation

1. Preheat oven to 350ºF. Line a 9 inch cake pan with parchment paper or grease well with butter.
2. In a medium bowl, add the flour, ground cinnamon, ground nutmeg, baking powder, and salt. Whisk well to combine and set aside.
3. In a large bowl, add the butter and sugar. Using an electric beater, beat the butter and sugar until light and fluffy. Then add the eggs one at a time, beating between each addition until well combined. Then add the two egg yolks and beat until combined. Add the yogurt and vanilla extract and beat until incorporated.
4. Add the flour mix into the wet ingredients and beat on low speed until mostly combined. Add the pecans, if using, and the chopped peaches. Then use a spatula to finish mixing until everything is just combined. Do not overmix. Pour the batter into the prepared pan and arrange the peach slices on top so that they cover the cake.
5. Bake the cake for 55 minutes or until an inserted skewer comes out clean. When done baking, remove the cake from the oven and let it rest in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Let cool slightly before enjoying.