This delicious Peach Cake is made with fresh bits of peaches added to the batter and has an amazing brown sugar glaze drizzled over the top.
Any time I make it, it vanishes in a blink.
To make this recipe you will need:
- unsalted butter
- granulated sugar
- eggs
- vanilla extract
- all purpose flour
- baking powder
- salt
- fresh peaches
- Bundt cake pan
- cooling rack
- baking spray replacement (See recipe instructions)
- mixer and mixing bowls
- brown sugar
- half and half
- saucepan
The brown sugar glaze is optional, but you will love the final touch it gives the cake. And who could resist that drippy goodness?
How to make the best Peach Cake ever:
To begin, coat the inside of your Bundt cake pan well with baking spray replacement, (or thoroughly coat it with butter and then sugar.) Set it aside for now.
Preheat your oven to 325° (F).
In a bowl, combine 2 and 3/4 cups of all-purpose flour, baking powder, and salt. Stir together and set aside for now.
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In your mixing bowl, beat butter until it is light and fluffy.
Add granulated sugar and beat until creamy.
Add 4 eggs, one at a time, mixing each in completely before adding the next.
Stir in the vanilla extract.
Add half of the flour mixture, mixing well before adding the second half. Again, mix it in well, but do not overmix it.
Now for the peaches.
Place the diced, fresh peaches in a bowl and sprinkle with the remaining 1/4 cup of all purpose flour. Stir to coat.
Fold the peaches into the cake batter.
Spoon the thick batter into the prepared pan and smooth the top of the batter with the back of your spoon or spatula.
Bake for 60-70 minutes, or until the cake tests done with a wooden pick.
When the cake is done, place the cake (still in the pan) on the cooling rack and let the cake cool for 10 minutes.
Then, invert the pan and cake onto the rack and let it sit there for at least 10 more minutes before you try to gently lift off the pan.
If it sticks at all, simply let it sit for another 10 minutes before removing the pan. Allow the cake to fully cool.
When the cake is cool, prepare the glaze.
How to make the Brown Sugar Glaze
Combine the sugars, butter, and half & half in a saucepan over medium high heat. Stir continually until the mixture boils. Let it boil hard for a full minute. The mixture should look almost glassy and frothy – more bubbles than anything.
After it has boiled hard, add the vanilla extract while stirring rapidly. The mixture will boil up when you add it. Stir and cook for about 30 more seconds, then remove it from the heat.
Allow the glaze to cool a bit. The closer it gets to room temperature, the thicker it will get.
When it is thickened, but not all the way cool, drizzle the glaze all over the top of the cake. I find it easiest to do this if I transfer the glaze to a measuring cup with a pour spout. You can also use a spoon to drizzle it over the top. Whatever way you find easiest.
Enjoy!
This cake really allows the flavor of fresh peaches to be the star of this dessert. My husband loves to have a slice with a scoop of coffee ice cream.
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