Can I use canned peaches instead of fresh peaches?

Yes, canned peaches can be used if fresh peaches are unavailable. Be sure to drain them thoroughly and pat them dry before adding them to the batter. This helps prevent excess moisture that could make the cake too soft.

How do I keep my peach cake from becoming soggy?

To keep your Irresistible Summer Peach Cake from becoming soggy, use ripe but firm peaches and avoid overmixing the batter. Patting the peach pieces dry with paper towels before folding them into the batter also helps control moisture.

Can I freeze Irresistible Summer Peach Cake?

Absolutely. Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving.

What pairs well with summer peach cake?

This peach dessert pairs beautifully with vanilla ice cream, whipped cream, fresh berries, iced tea, or coffee. You can also drizzle caramel sauce or add toasted nuts for extra texture and flavor.

Irresistible Summer Peach Cake – Easy Moist Recipe

Name: Irresistible Summer Peach Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1/2 cup milk; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 2 cups fresh peaches, chopped; 1/2 cup peach preserves

Description

Irresistible Summer Peach Cake is a moist and buttery homemade peach dessert filled with fresh juicy peaches and topped with sweet peach preserves. This easy summer cake recipe is perfect for brunch, dessert tables, or afternoon treats during peach season.

Ingredients

Scale

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh peaches, chopped
1/2 cup peach preserves

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Instructions

Preheat the oven to 350°F (175°C) and grease and flour a loaf pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.
Fold the chopped peaches gently into the batter.
Pour the batter into the prepared loaf pan and smooth the top evenly.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes before transferring to a wire rack.
Drizzle the peach preserves over the cooled cake before slicing and serving.

Notes

Use ripe but firm peaches for the best texture and flavor.
Pat peaches dry before adding to the batter if they are extra juicy.
Do not overmix the batter to keep the cake soft and tender.
Store leftovers in an airtight container for up to 5 days.
This cake can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 95 mg