Ebjo utilizes the delicious flavors of summer with this Fresh Peach Cake recipe. Bursting with juicy peaches, warm spices, and a buttery streusel topping, this moist and tender cake is a treat for your taste buds.
The combination of aromatic cinnamon, nutmeg, and cardamom complements the peaches' natural sweetness, while the streusel adds a satisfying crunch. Whether enjoyed as a breakfast treat or a sweet dessert, this peach cake will impress.
How to Make Peach Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F and set an oven rack in the middle. Line with parchment paper or butter, flour a (1) 9-inch nonstick springform pan, and set aside.
Mix the flour with cinnamon, freshly grated nutmeg, pecans, and sugars in a medium bowl43. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
Whisk together the flour, baking powder, cinnamon, cardamom, and nutmeg in a large bowl. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the avocado oil, butter, salt, and sugars until combined, about 3 minutes.
Add the egg, peach schnapps, and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the buttermilk, and beat on low speed until just combined, don't over-mix!
(The batter will be thick). Transfer the batter to the prepared pan and smooth the top with a spatula. Arrange the peaches on the top, skin side up, in a circular pattern so that they mostly cover the batter, and sprinkle the streusel topping.
Bake the plum cake for 50 to 60 minutes, until golden on top and a tester comes out clean. Let cool in the pan on a wire rack. Cut into wedges and serve!
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Recipe
Easy Fresh Peach Cake
Ingredients
For the Fresh Peach Cake:
- 200 g (1-½ cups) all-purpose flour, spooned into measuring cup and leveled-off
- 1 tablespoon non-aluminum baking powder
- 1 teaspoon cinnamon powder
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cardamon
- ¼ teaspoon kosher salt
- 8 tablespoons (½ cup) avocado oil or unsalted butter, softened
- ¾ cup) granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg , room temperature
- 1 tablespoon Peach Schnapps
- 2 teaspoons pure vanilla extract
- ½ cup buttermilk , whole milk, or sour milk
- 1-½ pounds (about 3) Peaches, pitted and sliced about ⅓ inches thick
For the Streusel Topping
- 1-⅓ cup all-purpose flour
- 1 stick unsalted butter , melted
- ⅓ cup packed light brown sugar
- ¾ cup toasted pecans , coarsely chopped
- ½ teaspoon ground cinnamon
- ¼ cup granulated sugar
- ⅛ teaspoon nutmeg , freshly grated
- 1 teaspoon cinnamon , ground
Instructions
- Preheat the oven to 350 °F and set an oven rack in the middle position. Line with parchment paper or butter and flour a (1) 9-inch nonstick springform pan and set aside.
For the Streusel:
- In a medium bowl, mix the flour with cinnamon, freshly grated nutmeg, pecans, and sugars. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
For the Fresh Peach Cake:
- In a large bowl, whisk together the flour, baking powder, cinnamon, cardamon, and nutmeg.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the avocado oil, butter, salt, and the sugars until combined, about 3 minutes.
- Add the egg, peach schnapps, and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the buttermilk, and beat on low speed until just combined, don't over mix! (The batter will be thick).
- Transfer the batter to the prepared pan and smooth the top with a spatula. Arrange the peaches on the top, skin side up in a circular pattern so that they mostly cover the batter, and sprinkle the streusel topping.
- Bake the plum cake for 50 to 60 minutes, until golden on top and a tester come out clean. Let cool in the pan on a wire rack. Cut into wedges and serve!
Notes
- The fresh peach cake can be stored at room temperature, loosely covered, for up to 2 days.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- How to Toast Pecans
- The Fresh Peach cake can be stored in an airtight container in the freezer for three months. Then, the night before you plan to eat it, let it thaw on the counter. Then, reheat it in the oven or microwave for a few minutes before serving until warm.
- Remove fresh peach cake from the oven and cool them in the pan on a wire rack for 15 minutes. Then, using a knife, go around the outside of the cake and transfer to a cooling rack.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
