This peach cake is very easy, moist, tender, and will make you want to invite all your friends for tea. It’s fantastic to have a quick cake recipe on hand for those days when you don’t have time to make a triple layer chocolate cake.
My mom shared this cake recipe with me for an awhile back. This cake was initially supposed to be a sour cherry cake, but I can’t find sour cherries here in California, but we have lots of peaches. It worked out beautifully.
You can substitute with other fruit like plums, cherries, or even pineapple, but don’t use overly juicy berries like strawberries or raspberries.
- Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
- In a small bowl, whisk together flour, baking powder, and salt and set aside.
- In a large bowl, beat together softened butter with granulated white sugar on med/high speed until white and fluf
- Beat in 3 large eggs, one at a time, allowing them to incorporate into the batter before adding the next egg then continue mixing another minute on med/high speed.
- Once the mixture is well blended, beat in fresh lemon zest and vanilla extract.
- Set mixer to low and beat in your flour mixture just until blended.
- Use a spatula to fold in the peaches only until evenly dispersed, then transfer batter to your prepared springform pan and bake in the oven center at 350˚F for 50 minutes or until a toothpick comes out clean.
- Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar.
- Serve with your favorite tea or coffee. Sprinkle powdered sugar just before serving.
Ripe peaches will peel very easily. If they aren't super ripe, blanch peaches by putting them in boiling water for 1 min and it will make removing the skins way easier.