Classic Peach Cake Recipe
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
2 cups peeled and sliced peaches
Steps:
Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
Gradually stir the dry ingredients into the butter mixture, alternating with milk.
Fold in the sliced peaches until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Peach and Cream Cheese Cake Recipe
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
2 cups peeled and sliced peaches
8 ounces cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
Steps:
Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
Gradually stir the dry ingredients into the butter mixture, alternating with milk.
Fold in the sliced peaches until evenly distributed throughout the batter.
In a separate bowl, beat the cream cheese, confectioners’ sugar, and vanilla extract together until smooth.
Pour half of the peach cake batter into the prepared cake pan and spread the cream cheese mixture on top. Cover with the remaining batter.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Upside-Down Peach Cake Recipe
Ingredients:
3-4 ripe peaches, peeled and sliced
1/2 cup unsalted butter, melted
1/2 cup light brown sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
Steps:
Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
In a small bowl, mix melted butter and brown sugar. Pour the mixture into the prepared cake pan and spread it evenly on the bottom. Arrange sliced peaches on top of the mixture.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
Gradually stir the dry ingredients into the butter mixture, alternating with milk.
Pour the cake batter over the peaches and spread it evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a serving plate.
Place a plate on top of the cake and invert it to reveal the peach topping.
Conclusion
Peach cake is a classic dessert that can be reinvented in many creative ways. Whether you prefer a classic recipe, a cream cheese filling, or an upside-down cake, there’s a peach cake for every taste and occasion. Experiment with different ingredients, toppings, and presentations to showcase the versatility of this delicious fruit. With these recipes, you’ll impress even the most discerning foodies and satisfy your sweet tooth at the same time.
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