Peach Cake Recipe – Soft, Moist & Easy Homemade Cake

Directions

• Wash the peaches thoroughly, peel away the skin, remove the pits, and cut the fruit into small, evenly sized cubes about half an inch wide. Keeping the pieces similar in size helps them bake evenly throughout the cake. Place the diced peaches into a bowl and gently toss them with the fresh lemon juice before sprinkling them with one tablespoon of flour. Coat every piece lightly with the flour mixture. This simple step helps absorb some of the surface moisture and reduces the chance of the peaches sinking to the bottom of the batter while baking. Set the prepared peaches aside while you mix the remaining ingredients.
• Preheat the oven to 350 degrees Fahrenheit so it reaches the correct temperature before the batter is ready. Grease a 9 inch round cake pan or two 8 inch round cake pans with softened butter, making sure every corner is coated. Line the bottom with parchment paper and lightly grease the paper as well. Dust the inside of the pan with a thin coating of flour and tap out any excess. Proper pan preparation helps the peach cake release easily after baking and preserves the beautiful shape, especially if you plan to finish it as a Peach Cake With Icing or decorate it with Peach Frosting.
• In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt until everything is evenly distributed. Whisking is important because it spreads the leavening ingredients throughout the flour, helping the peach cake rise evenly while preventing pockets of baking powder from remaining in the batter. This step also removes small lumps from the flour, resulting in a smoother batter and a finer cake crumb. Keep the bowl nearby because these ingredients will be added gradually to the wet mixture.
• Place the softened butter and granulated sugar into a large mixing bowl and beat them together on medium speed for about five minutes until the mixture becomes pale, fluffy, and noticeably lighter in texture. Add the eggs one at a time, mixing thoroughly after each addition before adding the next. Stir in the vanilla extract and almond extract until fully combined. Add the sour cream and mix until smooth. Reduce the mixer speed to low and alternately add the dry ingredients and milk, beginning and ending with the flour mixture. Mix only until the ingredients come together because overmixing can produce a dense cake. Using a rubber spatula, gently fold the prepared peaches into the batter with slow strokes so the fruit stays evenly distributed without being crushed.
• Transfer the batter into the prepared pan and spread it into an even layer using an offset spatula or the back of a spoon. Lightly tap the pan on the countertop once or twice to remove large air pockets. Place the cake on the center oven rack and bake for 45 to 50 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid opening the oven during the first thirty five minutes because sudden temperature changes may cause the cake to sink. When fully baked, the center should spring back gently when touched and the edges should begin pulling slightly away from the sides of the pan.
• Remove the baked peach cake from the oven and place the pan on a wire cooling rack for about fifteen minutes. This resting time allows the cake to firm up, making it much easier to remove from the pan without breaking. Carefully run a thin knife around the edges before turning the cake onto the cooling rack. Remove the parchment paper and allow the cake to cool completely before adding any icing or frosting. Decorating a warm cake can cause the topping to melt and slide off, reducing both the appearance and texture.
• To prepare the Peach Frosting, beat the softened butter until creamy before gradually mixing in the powdered sugar. Add the peach puree, vanilla extract, and a small pinch of salt, then continue beating until the frosting becomes light, fluffy, and easy to spread. If it seems too thick, add a small amount of peach puree until the desired consistency is reached. For the Peach Cake Icing, whisk together the powdered sugar, peach puree, lemon juice, and vanilla extract until completely smooth. The finished icing should be thick enough to coat the cake while still flowing slowly from the whisk. This homemade Peach Icing Recipe delivers fresh fruit flavor and creates an attractive glossy finish.
• Place the completely cooled peach cake on a serving plate or cake stand. Spread an even layer of Peach Frosting over the top and sides if making a celebration cake, or pour the Peach Cake Icing over the center and allow it to flow naturally toward the edges for a simple finish. If you prefer a Peach Cake With Glaze, drizzle the glaze evenly over the cooled cake. To create a beautiful Peach Cake With Peach Frosting, pipe decorative swirls around the edges and garnish with fresh peach slices just before serving. For an indulgent Peach Caramel Cake, drizzle warm caramel sauce over the frosted cake and let it gently run down the sides before serving.